Subj : Asian was: Greek was: Yog To : Shawn Highfield From : Dave Drum Date : Sun Jul 21 2024 04:46:00 -=> Shawn Highfield wrote to Dave Drum <=- DD> We have a selection of Indian-ish places. Th best of these is a place DD> called "Flavour of India" located in a little out-of-the-way strip DD> mall. When my friends and I visited there the first time we were the SH> Our front desk is manned by an Indian girl in the morning and she's SH> great for picking restaurants. I've tried every part of India and SH> countries near there. The office favourite seems to be a family run SH> place called Laroche. (I may be spelling that wrong - limited internet SH> to search) which is a Pakistani place specializing in rolls. Reminds SH> me of a savoury pancake wrapped around good stuff. LOL With my current SH> stomach issues it's a good choice as I can get the paneer instead of a SH> meat. You might want to try this (if they have it on offer) as it's seafood based and looks good when I cook it in my head. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Saag Shrimp Categories: Seafood, Herbs, Vegetables, Greens, Rice Yield: 4 servings MMMMM------------------------SPICE BLEND----------------------------- 1 ts Ground turmeric 1/2 ts Ground ginger 1/2 ts Ground cumin 1/2 ts Ground coriander 1/4 ts (to 1/2 ts) ground cayenne 1/4 ts Garlic powder 1/4 ts Onion powder MMMMM---------------------------SHRIMP-------------------------------- 1 lb Peeled, deveined large (U30) - shrimp; tails off Salt 3 tb Ghee or neutral oil 1 ts Whole cumin seeds 1 lg Yellow onion: minced 1 (1") piece fresh ginger; - scrubbed, grated 3 cl Garlic; grated 1 tb Tomato paste 1 md Fresh tomato; chopped 1/2 c Fresh cilantro leaves & - stems; chopped 1 lb Fresh baby spinach; rough - chopped 1/2 c Heavy cream +=OR=+ Unsweetened coconut cream MMMMM--------------------------TO SERVE------------------------------- Steamed rice Naan Green chile chutney Tamarind chutney Fresh kachumbari MAKE THE SPICE BLEND: In a small bowl, combine turmeric, ginger, cumin, coriander, cayenne, garlic powder and onion powder. Toss the shrimp with 2 teaspoons of the spice blend and a light sprinkle of salt. Set aside. Heat a large shallow skillet over medium-high. Add the ghee and cumin seeds, and toast until fragrant, about 30 seconds. Add the onion, cook until softened and translucent, stirring frequently, 5 minutes. Add the remaining spice blend, stir and toast until fragrant, 30 seconds. Add the ginger, garlic and tomato paste. Stir and cook until the tomato paste deepens in color, about 1 minute. Reserve 1 tablespoon of the chopped tomato for garnish. Add the remaining chopped tomato, about half of the chopped cilantro and 1/2 cup water. Increase the heat to high and bring the sauce to a simmer. Cook the sauce, stirring until it thickens and reduces (about three-fourths of the original volume), 3 to 5 minutes. Season with salt. Add the shrimp to the skillet all at once and stir to coat with the sauce. Add the spinach in two batches, wilting the first batch before adding the second, and season with salt. Cook on high heat, stirring occasionally, until spinach is softened, shrimp is cooked through and most of the liquid has evaporated, about 4 to 5 minutes. Stir in the heavy cream and adjust the seasoning to taste with more salt, if necessary. Remove from heat and garnish with the reserved chopped tomatoes and the cilantro. Serve over steamed rice and warm, pillowy naan. Top the saag with green chile chutney, tamarind chutney or fresh kachumbari for a lovely pop of acid and heat. Recipe from: Pourin Singh Adapted by: Yewande Komolafe Yield: 4 servings RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM .... Poutine: a root vegetable salad, beef vinaigrette & cheese croutons. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .