Your Life A to Z Recipe: Friday, October 17th, 2014 - Indian Shrimp Curry, Curried Cumin Potatoes. and Indian Saag

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Indian Shrimp Curry


2 tablespoons peanut oil

1/2 sweet onion, minced

2 cloves garlic, chopped

1 teaspoon ground ginger

1 teaspoon ground cumin

1 1/2 teaspoons ground turmeric

1 teaspoon paprika

1/2 teaspoon chili powder

1 (14.5 ounce) can chopped tomatoes

1 (14 ounce) can coconut milk

1 teaspoon salt

1 pound peeled shrimp

2 tablespoons chopped fresh cilantro


1.Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and chili powder to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt. Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 5-8 minute before serving.

Curried Cumin Potatoes


2 pounds new potatoes, cut into 1/4 inch thick pieces

2 tablespoons olive oil

2 tablespoons cumin seed

2 teaspoons ground turmeric

2 teaspoons curry powder

2 teaspoons coarse sea salt

1 teaspoon ground black pepper

3 tablespoons chopped fresh cilantro


1.Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm. 2.Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.

Indian Saag


1/2 cup butter

2 teaspoons cumin seed

1 green chile pepper, seeded and diced

2 cloves garlic, chopped

2 tablespoons ground turmeric

1 pound chopped fresh mustard greens

1 pound chopped fresh spinach

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon salt


1.In a large skillet or wok, melt butter over medium-high heat, and cook and stir cumin seed, chile pepper, garlic, and turmeric until fragrant, about 2 minutes. 2.Stir in the chopped mustard greens and spinach a little at a time, adding the tougher parts first (the stems and thicker leaves). Continue to add greens, and cook and stir until all greens have been added and all are thoroughly wilted. Stir in the cumin, coriander, and salt. Cover; reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist.