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Curry Powder Recipes
Grilled Curry Shrimp
$0.00 CAD
| Impress guests with with exotic, delicious and easy to make appetizer. |
Preheat oven to broil setting at 450°F. If using jumbo shrimp, leaving shell on, devein shrimp and then butterfly by cutting about ¾ of the way through the flesh all the way to the tail. Split the shrimp open and lay flat shell side down. Spread on baking sheet lined with parchment paper.
If using medium sized shrimp, remove shell but leave tail on and then devein. You’ll need to skewer these shrimp to grill them. If using wooden skewers be sure to soak them in water for at least 30 minutes before use.
Sprinkle garlic salt, curry powder and chilli chutney (if using) over shrimp and then drizzle with olive oil. Let stand 15 minutes or longer for better flavour. If using medium sized shrimp, skewer them now. Broil in oven about six inches away from the element until they turn pink. Check often so that they do not over cook.
Makes 3-4 servings
Grind all the ingredients together in a food processor until very smooth. Will keep for about one week in fridge. Can be stored in the freezer for longer. Freeze in small packets for ease of use. |
Paneer Tikka
$0.00 CAD
| Paneer is an unripened fresh cheese that does not melt. When cooked it becomes soft and delicious. In our family we serve this dish at special occasions. You can find paneer at most Indian grocery stores as well as at some larger grocery retailers. |
Cut the paneer block in half lengthwise and then into ½ inch slices (should make about 20 pieces). In a bowl mix salt, Jaswant’s Kitchen Curry Powder and paneer. Coat the paneer pieces well by tossing. Add cream, lemon juice, green chili (to taste) and ginger. Mix well and keep aside for at least 30 minutes. Can be prepared one day ahead and kept refrigerated until ready to cook. Remove from the oven and sprinkle with Jaswant's Kitchen Garam Masala. Makes 5-6 servings |