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time to get a new mortar and pestle. great. friday night and my friend tim sutton's coming over for dinner and wants shrimp and wants indian food. everything here is from 1,000 indian recipes except the collard greens are from world vegetarian. the menu is kerala shrimp chile-fry, yellow mung beans with fresh curry leaves, basmati rice with whole spices, and collard greens with asafetida.
starts with making the ginger garlis paste...equal amounts ginger and garlic smashed into a paste. observe broken pestle. dammit. happened about halfway through.
shrimps! ready to peel and devein.
shrimps now marinating in gingergarlic paste, curry leaves, crushed red pepper flakes, turmeric and coriander. finished this about 1pm and let them sit in the fridge the rest of the day.
sink full of greens...
rinsing the moong dal
slicing chilis...
and then mincing chilis...
then i practically chopped two of my fingers off when the knife slipped on an onion...so no pictures for awhile while i bled all over the entire apartment. seriously...ouch. it was nasty.
blood blood blood.
by the time i regained my senses...the greens are finishing up...
adding tomatoes and green pepper to onion, ginger garlic paste, and chilies etc etc
sizzling tarka, topping for the dal...dried red chilis, curry leaves, mustard seeds, cumin seeds, ground fenugreek, asafoetida, paprika
add the shrimp to the tomatoes, peppers, etc.
add the tarka to the dal and swirl...
and it's all done...eat eat eat eat.
crispy tacos, fresh salsa cruda, beef picadillo...
arctic char in indian spices, collards with double garlic again, french lentils...
time to get a new mortar and pestle. great. friday night and my friend tim sutton's coming over for dinner and wants shrimp and wants indian food. everything here is from 1,000 indian recipes except the collard greens are from world vegetarian. the menu is kerala shrimp chile-fry, yellow mung beans with fresh curry leaves, basmati rice with whole spices, and collard greens with asafetida.
shrimps! ready to peel and devein.
shrimps now marinating in gingergarlic paste, curry leaves, crushed red pepper flakes, turmeric and coriander. finished this about 1pm and let them sit in the fridge the rest of the day.
sink full of greens...
rinsing the moong dal
slicing chilis...
and then mincing chilis...
then i practically chopped two of my fingers off when the knife slipped on an onion...so no pictures for awhile while i bled all over the entire apartment. seriously...ouch. it was nasty.
adding tomatoes and green pepper to onion, ginger garlic paste, and chilies etc etc
sizzling tarka, topping for the dal...dried red chilis, curry leaves, mustard seeds, cumin seeds, ground fenugreek, asafoetida, paprika
add the shrimp to the tomatoes, peppers, etc.
add the tarka to the dal and swirl...
and it's all done...eat eat eat eat.
