Indian Food

Here is where you start if you're cooking Indian, well after the wine is open at least. This food requires a wide variety of spices, so you may as well get them all out to start off with. Not to mention it looks and smells great while you're figuring out how in the world you going to use them all. The curry we made actually required 17 different herbs and spices. Our menu was extensive, and produced lots of excellent dishes, pictures, and a fun afternoon. First the appetizers which were tandori chicken legs, shrimp (recipe at very bottom), and samosas. Also made a cilantro chutney to accompany.

1 bag EZ peel Shrimp
1 bunch Cilantro
12-15 curry leaves
1 red onion
1 heaped tbsp ginger garlic paste
1/2 tsp turmeric
11/2 tsp red chilies

Marinade:
Mix ginger garlic paste with turmeric and red chillies. Massage the marinade into shrimp and store in the refrigerator for an hour.

Roast/sauté onion in a pan, when brown, ground into a paste.

Heat shrimp in a pan on medium heat for about 5-8 minutes to semi cook them. Take another pan, add oil and shrimp (discard extra water from the shrimp).

Add onion paste. Sauté for a few minutes. Add curry leave and cilantro. Cover and cook for a 1-2 minutes.