Seafood Curry

Last night I was chopping up some onions for dinner, and I ended up slicing into my index and middle fingers on my left hand! After some general "Ow ow ow ow" and pained looks, I settled onto the couch with a few bandages and a magazine to let my wonderful boyfriend finish preparing dinner. Since it was early on in the cooking stages, he went a different route entirely and made a lovely, fragrant seafood curry.

When my boy and I first started dating, the very first weekend actually, I asked him if he'd like to go out to lunch (read: breakfast, because we all get up closer to the afternoon side of the day) to an Indian buffet with my family and I. He said yes, and it wasn't until months later that I found out that he'd never really had Indian food before and that curry for breakfast was actually pretty bizarre to him. However, this jarring first experience has thankfully led to a love for Indian cuisine that is almost as intense as my own. I also have him to thank for being the first of us to even take the plunge and try to recreate some of these dishes in our own kitchen.



Goan-style Seafood Curry
Serves 3-4

1 tbs of olive oil or ghee
1 tbs of mustard seeds
1 garlic clove, crushed
1 tsp ground turmeric
1/2 tsp ground coriander
1/2 tsp chili powder
1 can of coconut milk
1/2 pound of white fish
1/2 pound of cooked shrimp
half a large white onion, finely chopped
juice of 1 lime
salt and pepper, to taste

1. Heat the oil in a skillet over high heat. Add the mustard seeds, and stir them around until the pop, about a minute.

2. Add the onion and garlic and stir for about 5 minutes, until the onion is cooked. Stir in the turmeric, coriander and chili powder and continue stirring for another 30 seconds or so.

3. Add the coconut milk. Bring to a boil, then reduce the heat to medium and stir for another 2 to 3 minutes.

4. Reduce the heat to low, add the fish and simmer for 1 minute, spooning the sauce over the fish. Add the shrimp and continue cooking for 4-5 minutes, until the fish flakes easily.

5. Add half the lime juice, then taste and add more if you wish. Sprinkle with salt and pepper and serve with rice and naan.

Palak Paneer

I was planning on doing a completely different dish today, but I got waylaid by the one craving I almost always submit to: Palak Paneer. if you haven't had this spinach cheese curry before, you are missing out big time! It is absolutely delectable.

I recently got take out at a local Indian eatery that shall remain nameless, and I'm sad to say that it was by far the worst Palak Paneer I have ever had. I was so let down by this experience that I knew I would have to make my own soon (at least I can sort of trust myself!) I don't know that mine is as divine as some of the fat-filled ones at some of the terrific restaurants around Detroit, partly because I try to make mine somewhat healthier!

The star of this dish is the Indian cheese called paneer, a wonderfully creamy and mild substance that is often homemade. But when the craving calls, and you don't have a block of paneer in the fridge (or the time or courage to make it yourself), then feta can be a great alternative. Yes, I know that the flavor is much more powerful than laidback paneer, and it won't really be exactly the same... but trust me when I say that it tastes amazing enveloped in the creamy, richly spiced spinach... nom nom nom. In a way, I almost like it better than paneer because the flavor of the cheese doesn't get overpowered by the spinach the same way paneer sometimes does. I've read that you can also use ricotta, queso blanco, and cottage cheese as alternatives, but I've never tried those.

Most palak paneer recipes call for both ghee (clarified butterfat) and heavy cream, but I've lightened mine up a touch by using half and half and just enough olive oil to sautee the onions and garlic at the beginning.


Palak Paneer
serves 4 (or two very hungry people ;))

Two bags of frozen spinach (mine were 500 grams each)
half a large white onion
1 medium tomato
4 cloves of garlic (but I loooooove garlic)
1 inch piece of fresh ginger, minced
1 tsp of chili powder
1 tsp ground coriander
1 and 1/2 tsp of turmeric
1 tsp cumin
1 tsp smoked paprika
small handful of cumin seeds
1 tsp of garam masala
2/3 of a cup of half and half
1 tsp salt

1. Defrost spinach, either by microwaving or setting on the counter prior to cooking.

2. Heat oil in a large sauce pan. Finely chop onion and tomato and add it to the heated oil. Mince garlic and ginger, and add to pot.

3. Measure spices and add to pot.

4. Take defrosted spinach and add to the pot, and stir into the other ingredients. Let cook on medium heat for 5-8 minutes.

5. I like my curry to have a gravy like consistency, so I take about 2/3 of the mixture and blend it in a blender. You could skip this step if you like a chunkier dish.

6. Pour spinach curry back into the pot, and let simmer while you chop your paneer (or other cheese). I chop mine into half inch squares.

(Here you have the option of frying your paneer for a few minutes in oil, until golden. I usually am too hungry and end up skipping this step, because I don't believe it's really that necessary.)

7. Add paneer and salt to curry, and let simmer for a few minutes before serving with rice, naan and possibly a nice India Pale Ale.