In a house, where I am constantly working with my own recipes developing them for my own cookbooks and columns. Then again there is the constant cooking for the kids routine and I promise you the amazing and sharp flavors of this cookbook puts the recipes way beyond the children’s reach but possibly why we have been loving the book. Today I will share the shrimp recipe that we have been enjoying and someday I will also share the chicken curry recipe which has almost become a sunday staple.
I adapt the shrimp recipe just a little to add some bell peppers to the dish. It really is more about the color factor that I love so much because with cayenne, tamarind and lime the shrimp has plenty of happening flavor.
At the heart of the Rice and Curry recipes are Skiz’s recipes for his curry powders a roasted variety and the raw curry powder which he uses for recipes such as the carrot curry recipe posted here. I have also shared my thoughts and some insights to the book in my first post.
- 1 tablespoon uncooked rice
- 4 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 2 tablespoons fennel seeds
- 2 inch piece cinnamon stick
- 1/2 teaspoon fenugreek seeds
- 1 teaspoon black peppercorns
- 1 teaspoon black mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon cardamom seeds
- 5 cloves
- 2 inch piece of pandanaus leaf
- 2 springs (about 10) curry leaves
- Roast each spice separately in a small frying pan until darker and arromatic.
- Place in a coffee or spice grinder and grind until smooth.
- Store in an air-tight container and use as needed.
This curry powder has a nice balance of flavors and enough distinction for it to become my go to powder. Now, the best part of all is that you can actually get the curry powder pre-made from Skiz’s site. On to the shrimp curry, I will mention that for some reason my dishes have been ending up saucier than Skiz’s pictures and there is more evidence of the coconut milk that is so generously applied to these curries. My dishes have a creamier appearance to them.
However, they are all good! Skiz has a section on the health benefits of coconut and it is quite the trend these days. Coconut is full of monosaturated fats that is supposed to speed up your metabolism.
For me as with most things, it is always about taste. The bengali girl that I am, I love the combination of matching shrimp with coconut. Very native to me, but in this recipe we are talking spice loaded action packed fun.
I have made this dish so many times, I am actually writing up the recipe as I like to make it. It is close and it feels more instinctive that way. It meshes into the nice and casual style of the book.