curry

Shrimp Tandoori Salad

Lately I’ve tried new combinations in salads: adding different fruits, spices or sauces is the ideal way to transform the ordinary into something extraordinary.
I love salads … in fact I am one of those people who always eat their food with salad (nothing to do with diets: I simply love them!).

This time I combined the warmth of Indian spices with the freshness of green leaves … and the best part is that unlike normal, this salad is seasoned with a hot sauce, getting even more poignant and delicious!

Beach, sun, delicious and colorful food … what more can you wish for summer!

2

SERVES: 4
TIME:
40min

INGREDIENTS:

Shrimp:
300g of Shrimp
1 clove of garlic
1 tsp of Turmeric
1 tsp curry
1 tsp of Cinnamon (Powder)
1 tbsp vegetable oil
1 tsp salt
Ground pepper
1 tsp mustard seeds

SALAD:
1 Packaging of Mixed Salad
1 Cup of Tomatos (I used cherry tomatos)
Juice of 1 Lime
Salted peanuts

YOGURT SAUCE:
1 Natural Yogurt
1 clove of garlic
Salt and pepper
Mint leaves

Clean the prawns and give them a blow to the bulkier part, lengthwise.
Prepare the marinade: mash the mustard seeds, salt and garlic. In a frying pan slightly toste the remaining spices and add them to the shrimp, along with the garlic paste. Let it gain flavor for at least 30 minutes.

Prepare the sauce: Mix the yogurt, the chopped mint, the grated clove of garlic and season with salt and pepper. If you want a less strong taste of yogurt, add 1 tbsp of mayonnaise.

In a frying pan put oil, heat it up and fry the prawns. Remove them and keep the fat in the pan, squeeze the juice of 1 lime (with the heat turned off).

Place the salad on a platter, add the tomatoes and season with the sauce from the pan. Add the shrimp, chopped (or whole) peanuts and the yogurt sauce. Serve immediately.

Roasted Chicken with Spiced Butter

The first time I used this kind of technique (here), I was so surprised with the result I decided to do it again. Only now instead of herbs, I used spices.

Actually I think the butter acts as a wonderful conductor of all the flavors that we want to use, and the result once again was just perfect: Roasted chicken with a delicious crispy skin and all that ocean of spices infused inside the meat.

2

SERVES: 4
TIME: 90 MIN

INGREDIENTS:
1 chicken (I used free range, approximately 1.5kg)
2 tbsp butter
salt
1 dried chili
1 teaspoon of each spice: turmeric, curry, paprika, cinnamon and ground ginger
1 clove of chopped garlic
1/2 orange
2 tbsp of olive oil

Turn the oven to 190 °.
In a bowl place the softened butter, add the spices, salt, chopped chilli and chopped garlic. Mix to obtain an uniform paste.
Place the chicken on a baking tray and insert your fingers carefully between the skin and the meat, arranging space for the butter. Place small portions under the skin, trying not to tear it.
Within the cavity of the chicken place the half orange.
Drizzle the chicken with olive oil and a little salt and massage to spread the grease evenly.
Put the baking tray inside the oven and bake the chicken for 60-80 min (depending on it’s size).
When ready, turn the oven off and let the meat rest for 15 minutes.
Serve with white rice or roasted vegetables.

Prawns in Curry Sauce

TIME: 20 MIN
SERVES: 1 Kg shrimp (4-6 people)

INGREDIENTS:
1kg Shrimp
2 cloves of garlic
1 Stem grated Ginger
2 Shallots
2 Chopped Tomatoes
2 tbsp oil
1 Chilli
Zest of 1 Lime
1 tsp Turmeric
1 tsp curry
1 tbsp Tomato pulp
Salt and pepper

In a frying pan put the oil and sauté the chopped shallots.
Add the garlic and spices (ginger, saffron, curry, chili) and cook for 1 minute.
Add the chopped tomatoes (without seeds) and the tomato paste and cook another minute.
Add a little bit of water (just enough to help cook the prawns) and add the prawns.
Season with salt and pepper.
Cook for 4-5 minutes (depending on their size), or until they’re completely oranges.