Tag Archive 'malvani'

Nov 05 2009

Shrimp and Calabash in a Coconut Curry.

Published by under Indian,Seafood

I call this the ‘Blend of Cultures’. This is a very traditional East Indian curry that I have modified and cooked the Malvani way. And I must say I am very happy with the result. For those who do not know, I am an East Indian Catholic and am married to a Malvani (from the Konkan Coast of India) guy. So I am always trying ways to blend the two cultures. In the East Indian version of this dish, coconut milk and vinegar is used in place of the roasted coconut paste and the kokums.

Calabash which is also called Bottle Gourd or Lauki (in Hindi) is widely available throughout India. This is my mom’s favorite vegetable and she would be happy to eat it everyday if she can. Myself and my sister-in-law share this liking with her as well. I think its a girls and guys thing in our family as the guys don’t seem to enjoy it as much :), but who cares, they get to eat whatever we cook!

Hope you enjoy the blend of my cultures as much as we did! Comments are welcome as always.

Shrimp and Calabash in Coconut Curry

Ingredients:
1/2 pound of raw shrimp, peeled and de-veined
1 small Calabash (bottle gourd or dudhi or lauki) peeled, seeded and cut into 1 inch cubes
2 cups chopped onion
3/4 cup grated coconut
3 cloves of garlic, crushed
1 tsp coriander seed
2 tsp grated ginger
1/2 cup crushed tomatoes
6 curry leaves
3 Kokums
2 Tbsp meat masala
1 and 1/2 cups of water
coriander to garnish
1 Tbsp + 2 tsp cooking oil
salt

In a skillet, heat 2 tsp of cooking oil. Add the crushed garlic and 1/2 cup of the onions. Cook on medium heat for about 5 minutes. Add the coconut and coriander seed and cook it till the mixture is evenly browned. Take it off the heat and allow it cool. Grind the coconut mixture with 1 cup of water and salt till it forms a paste.

In a 3 quart cooking pot heat the oil on medium heat. Add the curry leaves (stand back to avoid getting splattered). Add the onions and ginger and cook for about 5 minutes. Add the calabash,and the salt and let cook for about 10 minutes. Add the meat masala and stir well. Add the crushed tomatoes and 1/2 cup of water. cook on medium heat until it comes to a boil. Add the coconut and onion paste and the kokums. Stir and cooked covered for another 5 minutes.

In the end add the shrimp and cook covered for 5-7 minutes. Garnish with cilantro and serve with rice.

Notes:

  • Calabash or bottle gourd is availbale in Asian and Indian grocery stores. If you cannot find it substitute with Zucchini.
  • You may also substitue the kokums with 1 Tbsp red wine vinegar.
  • The Cucumber and Onion Salad goes great with this curry.

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Jul 10 2009

Black Pigeon Peas Curry

Published by under Indian,Vegetarian

This recipe is how my mother in law cooks all her beans. My husband comes from the coastal region of the southern part of the state of Maharashtra (India) called the Konkan coast. This region has an abundance of coconut palms and the residents use coconut in all their dishes.

In the native language(malvani) this curry is called “Kalya Vatanyachi Usal”.

Black Pigeon Peas Curry

Ingredients :
1 and 1/2 cups Black Pigeon Peas (dried)
3/4 cup grated coconut
2 cups chopped onion
1/2 cup crushed tomatoes
2 Tbsp Malvani Meat Masala
1 Tbsp + 2 tsp cooking oil
2 cloves garlic, crushed
2 tsp grated ginger
5 curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin
1 pinch of asetofodia
3 Kokums
2 Tbsp Chopped coriander
2 cups of water
Juice of half a lime
salt to taste

Soak the peas overnight and cook them with some salt until they are tender.

In a skillet heat 2 tsp of cooking oil. Add the crushed garlic and 1/2 cup of the onions. Cook on medium heat for about 5 minutes. Add the coconut and cook it till the mixture is evenly browned. Take it off the heat and allow it cool. Grind the coconut mixture with 1 cup of water and salt till it forms a paste.

Heat the remaining oil in a pot and when it starts to ripple add the curry leaves, mustard seeds and cumin. When the mustard seeds start to crackle add the asetofodia and the onions. Cook on medium low heat until the onions are softened. Add the meat masala and cook for a minute. Then add the cooked peas, grated ginger and salt and mix well. After cooking for another couple of minutes add 1 cup of water and cook covered for about 5 minutes. Add the coconut and onion paste, crushed tomatoes and the kokums and continue cooking. In another 10 minutes the curry is ready. Take it off the heat and add the lime juice and coriander.

Notes:
1. Use any meat masala instead of the malvani meat masala.
2. Kokums are optional.
3. Can be served with rice or chappati.

Tips: Do not throw away the stems of coriander. Chop them up and add them to the onions. They impart good taste and aroma.

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