Shrimp Curry

This is a quick and easy curry recipe. To speed things up, I use jarred ginger and garlic. The cayenne gives it a great spicy flavor and perfect dimension. If you prefer a milder flavor, cut back on the cayenne, but I don't recommend cutting it out altogether. This is great served over seasoned roasted vegetables, steaming vegetables incorporates too much liquid for this meal.

Adapted from Food&Wine Magazine's 2002 Cookbook.


Serves 4.

Ingredients
3 Tbsp coconut oil
1 med onion, coarsely chopped
1 Tbsp grated peeled fresh ginger
1 1/2 tsp minced garlic
1 1/2 Tbsp curry powder
1 cup unsweetened coconut milk
1 cup chicken stock
1 1/2 pounds shelled and deveined medium shrimp
sea salt
cayenne pepper
2 Tbsp finely chopped mint
1/2 tsp finely grated lemon zest

Preparation

1. Heat the oil in a large, deep skillet. Add the onion and cook over medium heat, stirring occasionally, until softened and just beginning to brown, about 7 minutes.
2. Reduce heat to low and add the ginger, garlic, and curry. Be careful because the ginger will spatter if the heat is too high. Once spices are integrated, cook over medium heat, stirring until fragrant, about 2 minutes.
3. Add the coconut milk and stock and simmer over medium heat until reduced by one third and thickened, about 8 minutes.
4. Add the shrimp. Season with salt and cayenne, to taste, and simmer over medium heat until the shrimp are pink and cooked through, about 5 minutes. Remove from heat.
5. Stir in the mint and lemon zest and serve in deep bowls.

Saffron Peas Pulao (or Paleo)

This is a favorite pre-paleo side from our local Indian restaurant. I was inspired to create a paleo version to accompany our Roganjosh. I've gotta say, it rivaled the take-out version--and that's saying a lot! I hope you enjoy it as much as we did. This would also go well with kabobs of any sort.

The jury is out on peas and paleo. Some say yes, some say no. We very rarely have peas but I felt they were key to this recipe. If you are opposed to them, feel free to leave them out or substitute another veggie, such as chopped carrot.

Serves 3-4.

Adapted from My Saffron Kitchen.

Ingredients
4 cups cauliflower "rice" (1 large head cauliflower cleaned, cut into large pieces, and pulsed in a food processor or chopped until a rice-like consistency)
1 cup peas (I used frozen, but fresh would be fine)
1 tsp ground cumin
1-1 inch stick cinnamon
4 whole cloves
3 bay leaves, whole
1 large pinch saffron powder
2 Tbsp ghee (coconut oil can be substituted but ghee adds a more authentic flavor)
salt, to taste - I found it needed quite a bit

Preparation

1. Heat ghee in a large, heavy skillet.
2. Add bay leaves, cinnamon, cloves, and cumin. Saute for one minute.
3. Add uncooked cauliflower rice and peas (no need to thaw); stir gently to coat.
4. Add 1-1/2 cups water.
5. Add saffron and salt. Mix well.
6. Bring to a boil. Cover and reduce to a simmer for 15 minutes. Uncover and continue to simmer until almost all of the liquid has evaporated. 
7. Remove and discard bay leaves, cinnamon, and cloves. Serve with Roganjosh.