Around here, we love curry. And seafood. So, here’s a delish way to celebrate the combo…reminiscent of a restaurant in Toronto I remember from many moons ago… (BTW moons = decades in Carolyn-speak). But I digress…
GARLIC AND CILANTRO NAAN
ABM recipe, makes 12 pieces
1/2 cup milk
2 tablespoons canola oil
1/4 cup yogurt
1 teaspoon salt
1 teaspoon garam masala
4 cups flour (I used 2 white, 2 whole wheat)
4 1/2 teaspoons bread machine yeast
6 cloves of garlic, sliced
root end of a bunch of cilantro, washed and chopped finely
1. Add ingredients to the bread pan according to the manufacturer’s directions.
2. Set Cycle: dough; Loaf size: 2 lb.
3. At beep, or about 10 minutes before the end of the need cycle, add the garlic and cilantro.
4. Preheat oven to 450F, put 2 baking sheets in to heat for 10 minutes (this will help the naan to puff up and brown).
5. When dough cycle is done, turn dough onto a floured surface and punch down; Divide into 12 pieces.
6. Working one at a time, with the other pieces covered, roll dough out to a thickness of about 1/4 inch.
7. Bake for about 4-6 minutes, until puffed up.
These freeze very well. You can brown them under the broiler if you want; I prefer mine more on the pliable side.
The dough was very easy to work with. Even if you have never tried a shaped bread before, give it a whirl! They really were easy and awesome.
SHRIMP CURRY A LA CAROLYN
1 tablespoon grapeseed oil (I used a non-stick sauteuse)
1 onion, finely chopped
2 jalapeno peppers, finely chopped
1/2 red pepper and 1/2 green pepper, fine dice
2 cloves garlic, finely chopped
1 teaspoon finely grated ginger
1 tbsp cumin
1 tbs turmeric
1 tbsp paprika
1/2 teaspoon chili powder (cayenne)
1 cup canned tomatoes, chopped
1 cup coconut milk
1 teaspoon salt
1 1/2 lbs. uncooked shrimp (prawns), peeled
chopped fresh cilantro (to taste, I used about 1/2 cup)
2 tablespoons lemon juice
Heat the oil in a large saucepan over a medium heat and cook the onion and peppers for 8 minutes , stirring occasionally.
Add the garlic, ginger, cumin, turmeric, paprika ,and chili powder and cook, stirring, for a minute.
Add the tomatoes, coconut milk, and salt and bring to the boil. Reduce the heat to medium and simmer, uncovered, for 8 minutes.
Add the shrimp and cilantro to the curry, cover with a lid, and simmer for another 4 minutes, then stir in the lemon juice.
Serve on a bed of rice.