Fiery Shrimp Curry

Ingredients

2 lemon grass stalks, -or- lemon zest 2 shallots, minced 3 garlic cloves, minced 2 tsp fresh ginger, grated 2 tsp coriander seeds 6 yellow or green chilies (minced) 1/2 cup fresh kaffir lime leaves (minced),, -or- lime zest 1 tsp honey 1/2 cup unsweetened coconut milk 1 lb shrimp, peeled 2 tsp canola oil 1/2 cup lime juice 1/4 cup mirin or white wine 1/2 tsp salt	Advertisements

Preparation
 
PREP TIME: 15 minutes COOKING TIME: 10 minutes 1. Remove tough outer
leaves and ends of lemon grass and discard. Coarsely chop lemon
grass. 2. Combine lemon grass, shallots, garlic, ginger, coriander,
chilies, cilantro, kaffir leaves, honey and coconut milk in a food
processor and puree until smooth. 3. Heat oil in a large skillet and
saute shrimp until opaque, about 5 minutes. Add lime juice, mirin,
salt and lemon grass mixture to shrimp. Continue cooking 3 to 4
minutes until shrimp are done. Per serving: 276 calories, 10.6 g fat,
34% calories from fat, 173 mg cholesterol, 0 g fiber.

 

 
Servings: 4

 

Final Scream Red Habanero Paste By Baloo
Remove the stems and the seeds from the habanero. DON T REMOVE THE VEINS! Put all ingredients in a food processor, using the steel blade, and mix 10 minutes until you have a smooth paste. This sauce is best when used fresh, but if you want to make enough to keep for some wee (Upload by user)

Fish Curry
Blend first 8 ingredients in processor to dry paste, stopping frequently to scrape down sides of work bowl. (Paste can be prepared 3 days ahead. Cover and chill.) Heat oil in medium nonstick skillet over med high heat. Add 2 rounded T spice paste; stir 1 minute. Add fish and (Upload by user)

Fish Cutlets With Curry Sauce
1. Heat oil in frying pan, add onions, stir fry until tender. Add ginger, candlenuts and curry powder, stir fry over low heat for 3 minutes. 2. Add soy sauce, lemon juice and water, bring to a boil. Reduce heat and simmer for 3 minutes. 3. Add fish cutlets in s (Upload by user)

Fish Mustard Curry
Cut the fish into required portions and wash well. Chop the shallots and garlic, crush the cloves and cardamoms and mix the mustard with the lime juice in a bowl. Heat the oil and fry the shallots and garlic. Add the fish, cloves, cardamoms, salt, turmeric, cinnamon stick an (Upload by user)

Five Dahl Soup
Sort & wash the legumes. Combine in a bowl & soak in hot water for 1 hour. Drain. Combine the legumes with the stock, turmeric, coriander, ginger root & 1 tb of the ghee in a ;arge pot. Bring to a boil & simmer covered for 1 1/2 hours. Stir occasionally. (Upload by user)

Fish In Fiery Lemon Coriander Sauce
Mix the chiles, garlic, lemon juice, cilantro, and coriander and use to marinate the fish overnight in a glass or ceramic dish. Remove the fish and combine the marinade with the melted ghee. Grill or broil the fish, basting with the marinade mixture. Garnish w (Upload by user)

Fragrant Vegetable Stew Jhalfaraazi
Perfumed wtih Benali 5 spice (panch puran), this tasty melange of vegetables is wonderful with basmati rice. DIRECTIONS: =========== In a large saucepan, saute Bengali 5 spice in oil until fragrant and popping. Add turmeric and chili, and saute for 2 minutes. (Upload by user)

Fragrant Vegetable Stew
Perfumed wtih Benali 5 spice (panch puran), this tasty melange of vegetables is wonderful with basmati rice. DIRECTIONS: =========== In a large saucepan, saute Bengali 5 spice in oil until fragrant and popping. Add turmeric and chili, and saute for 2 minutes. (Upload by user)

Fresh Chile Corn Fritters W Julienne Of Tart Indian App
Roast the anaheim chiles, then peel, seed and dice them. Process the corn in a food processor until it resembles a puree, about 2 minutes. Scrape down with a spatula and process for another minute. In a bowl, mix together the corn puree,the chopeed chiles, salt, an (Upload by user)

Fresh Chilli Chutney
Wash and dry the chillies. Cut off the stalks and chop. Mix all the ingredients together about 15 minutes before serving. Warning this one is for fire eaters only!!!     strongServings: 4/strong   (Upload by user)

Fresh Cilantro Mint Chutney
Put the cilantro, mint, green chili, lemon juice, and 3 tablespoons water into the container of a blender or food processor. Blend until smooth, pushing down, if necessary, with a rubber spatula. Beat the yogurt in a small bowl until it is creamy. Add the mixture from t (Upload by user)
TAG: cilantro, ,

Fresh Green Chutney
Put the cilantro and chili in the contain of an elecrtic blender with 3 tbs water and blend until you have a smooth paste. In a non metallic bowl, combine the yogurt, salt, pepper, cumin, lemon juice, and paste from the blender. Cover and refrigerate until ready to use. (Upload by user)

Fresh Mango Chutney
Mix together all ingredients; adjust seasoning with salt and citrus. Let sit for a few hours before serving. Posted by Stephen Ceideburg; January 19 1991.     strongServings: 1/strong   (Upload by user)

Fried Chick Peas
1) Soak the chick peas overnight in lots of water. Then bring to a boil, and simmer for 2 to 3 hours. 2) Mix the onions and spices together in a small bowl. Using a non stick pan, then fry in the oil until the onions are brown (5 to 10 minutes). 3) Thoroughly m (Upload by user)
TAG: chick, minutes, brown, fried, ,

Fried Eggplant Slices
Cut eggplant into quarters lengthwise & then cut crosswise into 1/2" thick wedges. Mix together salt, turmeric, cayenne & black pepper in a small bowl. Sprinkle over the eggplant & mix wll. Heat oil in a skillet over medium heat. When hot, saute the eggplant in (Upload by user)
TAG: eggplant, wedges, ,

Fried Rice With Peppery Curry
Heat oil in a wok over medium high heat. Add the onion & stir fry for 3 minutes, then add the garlic & continue to stir fry for a few minutes, until both are golden. Add the beans & curry paste & stir fry for 3 minutes. Add the rice & soy sauce & stir fry (Upload by user)
TAG: minutes, curry, ,