It’s all about spices

For Indian recipes I do need a cookbook, a mortar and a cupboard filled with spices.

I love the warm colors of the dishes. Once you are at least with 4 people and you have enough time, it’s lovely to prepare a few different dishes.

My menu for tonight( remember my parents in law love Indian food, stay here for a few days and celebrate their honeymoon) is abundant.

For ‘Lasooni jhinga’ or stir fried shrimps with garlic I have to prepare Kadai sauce in advance. For 250grams of sauce roast 6 black pepper balls, 1 teaspoon of coriander seeds in a dry pan. Put in a mortar and crush.

Chop and fry 1 onion, 4 garlic cloves and 4 cm of fresh ginger in sunflower oil. Add 1 green chopped chili ( more if you want real spicy). Add the spices, 1 teaspoon of paprika powder, a pinch of cchili powder, 1 small can of tomatoes and 1 tablespoon of concentrated tomato paste. Heat and allow to simmer until reduced to half of the amount. Taste, add salt. Store the sauce in the fridge or freezer.

Marinate 400 grams of big peeled shrimps in a mixture of 1/2 teaspoon salt, 1/2 teaspoon turmeric and 1/2 teaspoon of chili powder for at least 30 mins. Chop and fry 4 garlic cloves, 1 green chili in a drizzle of sunflower oil. Add the shrimps and bake shortly. Add the Kadai sauce and 3 chopped spring onions. Finish with some lemon juice and some salt. Serve hot.

What else did we eat? I will explain more tomorrow 😉

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