MUSSELS IN COCONUT SAUCE

2½ lb /1 kg mussels cleaned

1 can coconut milk

1 onion, finely chopped

2 tsp garlic-ginger paste

½  tsp turmeric

1 tsp cumin powder

1 tsp coriander powder

2 dried red chilies (optional)

3 tbsp vegetable oil

black pepper, salt,  to taste

fresh cilantro leaves to garnish

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  Heat the oil in a large, heavy-bottom skillet.
  
  
  
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  Add the onion and cook over low heat, stirring occasionally for 7 minutes, or until gold.
  
  
  
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  Add the garlic-ginger paste, cumin, coriander, turmeric, chilies and pinch of salt and black pepper and cook, stirring constantly for additional 2 minutes.
  
  
  
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  Add coconut milk, bring to a boil.
  
  
  
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  Add the mussels, cover, and cook for 10 minutes or until the mussels have opened.
  
  
  
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  Discard any mussels that remain shut. Transfer the mussels with the coconut sauce to a serving dish.
  
  
  
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  Garnish with a fresh cilantro and serve immediately.
  
  
  

CHICKEN CURRY

3 Ib (1.4kg) chicken, cut into pieces

1 onion finely chopped

4 cloves of garlic (finely chopped)

2 tbsp finely grated ginger

4 cloves

4-6 cardamom seeds

½ tsp grated cinnamon stick

2 tsp coriander powder

1 tsp cumin powder

½ tsp chili powder

1 tsp turmeric

1 tsp paprika powder

½ tsp fennel seeds

1-2 bay leaves

1 cup yogurt

2 tomatoes

salt to taste

4 tbsp oil

1-1½ cup water

3 tbsp grated coriander to garnish

• Heat the oil in a pan, add the onion and fry until light brown.

• Stir in garlic, ginger, coriander powder, cardamom, chili powder, paprika powder, fennel seeds, cloves, turmeric. Fry for 1-2 minutes or until the oil runs free from the spice mixture.

• Add the chicken, cover and cook for about 10 minutes.

• Add chopped tomato. Cook next 10 minutes or until the chicken is tender.

• Add yogurt. Taste and adjust the seasoning.

• Add water or reduce the sauce, if necessary,

• Cook gently for 5 -10 minutes.

• Garnish with coriander leaves.

• Serve as a main dish with rice or bread.

SHRIMP JALFREZI

SHRIMP JALFREZI

(serves 2 - 4)

1 lb/450 g shrimps

bunch of cilantro

2 garlic clove, crushed

½ tsp cumin seeds

½ tsp cumin powder

2 green chilies (optional)

1 red bell pepper

1 green bell pepper

1 yellow bell pepper

2 tbsp of vegetable oil

black pepper

cilantro to garnish

• Clean shrimps and place in a large bowl.

• Chop the cilantro and add to the shrimp with garlic and salt.

• Seed and slice the red, green and yellow bell peppers.

• Heat the oil in a large skillet.

• Add the cumin seeds. Fry for 1 minute. Add green chilies.

• Add shrimps and stir-fry, stirring and tossing the shrimp gently for 5 minutes. Season with black pepper.

• Add bell peppers and cook for an additional 10 minutes.

• Transfer the shrimp and bell peppers to a serving dish. Garnish with a fresh cilantro and serve with rice.