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experiments in cooking

Last night was a visit to a new (to us) Indian restaurant. Quite tasty! I even managed to get past my cilantro thing and find a truly Yum! dish. I find that I'm not a huge fan of minced lamb as the Indians prepare it - don't hate it, just not a huge fan. On the other hand, I can eat vegetarian quite cheerfully. I'm a *huge* fan of the 'cottage' cheese.

In and of itself, it was good food, but not the point. The point: I'd been planning to make curried shrimp this weekend since Tuesday. Fortunately neither of us had curry last night, and flechyr swears he can eat curry every night anyway, so I still went for it. Could not for the life of me find the recipe I used for chicken once upon a time, so a trip to the intertubes and I cobbled together something I liked the looks of. Essentially, it had to only use stuff I had in the house -- good job we remembered to pick up curry powder while food shopping yesterday! ;D

3 tablespoons butter
1 Tbs curry ( I doctored mine to be about 2.5 tsp curry, .5 tsp cumin, and .25 tsp cayenne. Just 'cuz)
half an onion
1 teaspoon + minced fresh ginger
3 tablespoons flour
1 cup chicken broth (or in my case, 1 cup water with half a bouillon cube)
1 cup milk
3/4 teaspoon sugar
2 teaspoons lemon juice
about 16 oz frozen shrimp
1 green pepper
some amount of snap pea pods, or 1 cup peas

Saute the curry, ginger and onion in the butter until onions just start to soften. mix in the flour. Add the sugar and liquids, bring to a boil. Add the remaining veggies and shrimp, cover and simmer until shrimp are just cooked.

Easy-peasy, so long as you're not fretting over how to make up for the chicken broth most of the recipes call for. If I hadn't had the bouillon cube, I probably would've just used water and extra salt, or pulled a flavor packet out of a ramen noodle package. The recipe could probably be improved with a touch of coconut milk, but the touch of sugar and the naturally sweet peas with the milk helped. I thought the sauce was a little thin, but it set up fairly well eventually, especially once it's over rice.  The word from flechyr was, I'm not allowed to not make this again, so I guess I better keep track of what I did!  I did slightly overcook the shrimp, and the pepper, but that was just not paying quite enough attention at the end.

I have a strange urge to see how the curry will work with squash, but I'm not sure if that will work at all.  I have an acorn squash that needs to be dealt with some time in the next week or two. I was in a mood when I veggie shopped :D But for all I don't really like cooking, sometimes it's good to realize that I actually *can*, with appropriate research opportunities.  I do need to dig through my personal recipe collection; I know there's a couple chicken or salmon recipes that I want to revisit, especially the chicken and apple ones. They're very good fall recipes without being all turnip pottage and stew stuff.  

Comments

( 1 comment — Leave a comment )
norfacoflandra
Nov. 22nd, 2010 02:43 am (UTC)
Squash curries very well! Honestly, IMO, curry is good with nearly anything. I'd be careful of overcooking the squash, but ought to work neatly.
( 1 comment — Leave a comment )