Bengali · Fish Course

Shrimp Curry with Mushrooms and Potatoes

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This is a family recipe.  It is not traditional, but it is surely a family favorite.  This shrimp curry is warm and spicy and pairs perfectly with rice.  I like to have it with quinoa. I hope you try it for you next seafoood night–it is bound to be an interesting change.

Ingredients:

1lb of raw shrimp (medium sized)

1 medium onions

1tbsp of ginger paste

1tbsp of minced garlic

2tbsp of olive oil

1 bay leaf

1 tbsp of whole cumin seed

2 medium tomatoes chopped

1 large russet potatoes, small dice

1/2 cup water

1 package of sliced baby bella mushrooms

1/2tbsp of tumeric

1/2 tbsp of cumin

Chilli powder and salt to taste

Fresh cilantro for garnish

Method:

Blend onion, ginger and garlic with a splash of water.

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Heat 2tbsp of olive oil in a pot.  When the oil starts to shimmer, add the bay leaf and cumin seeds.

Add the onion-ginger-garlic paste and stir and cook for a good 10-15 mins.  You want to make sure the raw taste and smell is cooked out.

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Once the onion paste starts to stick to the bottom of the pan, add the tomatoes.  This juice of the tomatoes helps to deglaze the pan.  Saute for another 5 mins.

Add the potatoes, spices and 1/2 cup of water and allow to simmer till the potatoes are almost cook through.

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Add the mushrooms and cook till the potatoes are completely soft.

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Add the shrimp.  Make sure that most of the curry is cooked, the sauce is seasoned and the potatoes are soft, because once you add the shrimp, it will only cook for a few more minutes till the shrimp are cooked through.  Do not over cook, since the shrimp will get rubbery.

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Garnish with cilantro and serve  hot with quinoa or rice.

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Bengali · Classics · Comfort food · Fish Course · Indian Food

My Mother’s Tuna Cakes (Macher Chop)

Bengali style fish cakes, or in this case tuna cakes.  Slightly spicy and nothing like any other fish cake you might have had.  For starters there is no mayo and definitely no old bay seasoning !!! Don’t get me wrong–I love a good crab cake, but this recipe is simple delicious and full of fond memories.  Don’t believe me — I got my very “irish-paleted” boyfriend to love them ! You got to try these !

  
Ingredients:

5 cans of tuna packed in water

1 potato

2 onions

1 jalapeno

1 tbsp of ginger paste

1tbsp of chopped garlic

1 tsp of cinnamon

1 tsp of cardamom

1/2 tsp of cloves

1tsp of sugar

1/4 cup chopped cilantro

4tbsp of olive oil

salt to taste

eggs and breadcrumbs for breading

oil for frying

Method:

  • Blend together onions, ginger, garlic and jalapeno
  • Add oil to a pan and then add the drained tuna and the onion paste
  • saute for a while till the paste cooks through and no longer smells raw.
  • Add salt, sugar, cinnamon, cardamom and cloves
  • Saute for another good 10-15mins till the whole mixture turns golden brown (you might need to add more oil if the mixture sticks to the pan)
  • Finally stir in the cilantro and allow the mixture to cool
  • Meanwhile boil the potato till fork tender and allow to cool
  • Mash the potato and mix in with the cooled tuna mixture.  At this point taste the mixture and adjust the seasoning.
  • Form the mixture into burger shaped patties.
  • Dip in egg and then breadcrumb and set aside
  • At this point, you can freeze the cakes or fry them.  If you do freeze them, make sure you thaw them completely before frying.  If they are not thawed, the outside will crisp up super fast and the inside will remain frozen.
  • Heat oil in a skillet/shallow pan and fry the cake till golden on each side about 2mins per side.
  • Serve hot !!!!!!