Sri Lankan Crabs with Spinach and Coconut Milk

This was originally supposed to be my entry to AWED – Srilanka, but later I realized that only vegetarian entries are acceptable, but then decided to go ahead and make it anyway for the meataholic :) This is adapted from the book “660 Curries” by Raghavan Iyer and even though the book has an elaborate method of using live blue crabs and getting the meat out it, I didnt bother to do any of that. I just got some readymade crab meat from the store and this was like the easiest non-vegetarian dish that i have made so far.

8 oz crab meat 4 cloves garlic 1 tsp sliced ginger 1 tsp black peppercorns 1 tsp mustard seeds 1 red onion, finely chopped 1 tbsp untoasted Sri Lankan Curry Powder, see recipe here 1 tsp cayenne 1 tomato, chopped 3 Thai green chillies, cut in half lengthwise 2 1-inch long cinnamon sticks 1/2 can un sweetened coconut milk + more coconut milk or regular milk, if it becomes too thick 1 cup baby spinach leaves juice of half a lime oil salt to taste

Pound the garlic, ginger, peppercorns and mustard with a mortar and pestle till it all become grainy and gritty. Heat oil in a large pan and add the onion and stir fry until golden brown. Add the curry powder, the garlic-ginger-pepper-mustard mixture and cayenne powder and cook for a couple of minutes. Stir in the tomato, chillies, cinnamon sticks, salt and coconut milk as well. Let the mixture come to a boil and then add the crab meat to it. Lower heat and stir occasionally till the crab meat is cooked. Now add in the spinach and cook till it wilts. Stir in the lime juice and serve with Sri Lankan Muttu Rice or Basmati Rice or some Jasmine rice.

The Meat-a-holic’s Verdict : has a very south Indian flavor with the coconut milk standing out, but the fenugreek gives it a different spin. Jasmine rice would make the ideal combination. 7/10

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Chicken Caccciatore / Chicken Hunter’s –Style ( Polla Alla Cacciatora)

This is a chicken dish that I made during out Italian food phase. AJ claims it to be the best he has ever had! Well that says it all, doesn’t it?! after all, its only for him that  I even make these :)

This particular dish is adapted from Mario Batali’s “Molto Italiano”. Chicken Cacciatore is a classic Italian dish and is also referred to as Hunter’s Stew or “cooked Hunter’s style”.  Cacciatore means hunter in Italian. It is typically made with braised chicken, mushroom and spices. I read somewhere that the original cacciatore recipe does not call for any kind of tomato sauce, but all modern recipes do and I felt that it is much better with the tomato sauce.

Chicken Cacciatore Inspired from Mario Batali’s Molto Italiano

3 chicken breasts, each cut into 3-4 pieces 3-4 chicken drumsticks 3 cloves garlic, minced 1 branch rosemary leaves, minced 2 tsp jerk chicken & fish seasoning ( World Market brand) – this is purely my addition, of course, there is no Jamaican spice in the original Italian recipe :) salt and freshly ground black pepper 1/4 cup Spanish Olive Oil ( Trader Joe’s brand) + 1/4 cup more 1 yellow onion, chopped 1 cup mixed dry mushrooms 1 tsp celery seeds 3 cups basic tomato sauce ( see recipe here) 1 cup dry white wine 1 cup chicken stock pinch of sugar 1/2 tsp red pepper flakes

In a bowl, mix in the garlic, rosemary, jerk seasoning, salt, pepper and olive oil. Rub the chicken with this mix and place in a zip lock bag and pour in the remaining marinade as well. Refrigerate for 2-3 hours.

In a heavy bottomed pan, heat the remaining olive oil till smoking hot and sear the chicken after brushing off any excess marinade, till all sides are browned. Transfer to a plate lined with paper towels. To the same pan, add the onions, celery seeds and sauté till light brown. Add the tomato sauce and wine at this stage and stir with a spoon to dislodge any browned bits of meat stuck to the pan. Now add the chicken stock, sugar and pepper flakes and bring to a boil.

Add the chicken to the pan, cover and cook for 20-30 mins. Uncover and cook until done, for another 10-15 mins more. Serve hot!!!

The Meat-a-holic’s Verdict : The best chicken I have eaten in a very long time. the meat is succulent and flavorful, its got a near perfect level of hotness and spice. you just cant get enough of it! 9.5/10

This is my entry to the event “The Potluck – Chicken” by Viki of Viki’s Kitchen.

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Hyderabadi Cuisine – Shrimp Korma and Sheekh Kebabs

Yesterday, we had invited some friends over for lunch and i decided to go all Hyderabadi for the menu. Check out my parent blog Mirch Masala for more details about Hyderabadi Cuisine and the vegetarian curry recipes.

Yesterday’s menu had Sheekh Kebab, Bhagare Baingan, Mirch Ka Salan, Jhinge Ka Korma, Zaffrani Pulao and Firni for dessert.

The source for all these recipes is the internet. I haven't followed any single recipe, that i found, as it is. I went through tons of recipes and made these recipes to suit my taste.

Sheekh Kebab

2 lbs minced lamb 1 onion, chopped 4 cloves garlic 2 tsp coriander powder 1 tsp garam masala powder 1/4 Raw Papaya, cubed 1 lemon salt to taste

Grind together the papaya cubes, onion and garlic in a blender. Add this paste to the minced lamb and add coriander powder, garam masala and salt to taste. Add the juice of one lemon as well. Mix these well and keep aside. Preheat the oven to 450F. Meanwhile, soak the skewers in water.

After about half an hour or so, take enough of the meat mixture for a kebab and press it around the skewer. Make more kebabs and bake it in the oven for about 40 mins or more, till the meat is well done.

Serve with Mint- Cilantro Chutney.

For the mint-cilantro chutney, grind together a handful of mint leave and a handful of cilantro with some yoghurt, a couple of garlic cloves and 2 –3 Thai green chillies. Add salt to taste.

Jhinge Ka Korma ( Shrimp in a yoghurt – cilantro sauce)

To grind to a paste 1/4 cup cashewnuts 2 tsp sesame seeds 2 tsp poppy seeds a handful of cilantro, chopped 4 cloves garlic 3 cups, deveined – tail off shrimp 1 cup yoghurt 1/2 tsp turmeric powder 3 Thai green chillies, slit lengthwise 1 tsp oil salt to taste

Marinate the shrimp for about half an hour or so in the yoghurt, turmeric powder and green chillies. Heat the oil and saute the ground paste for a while. Add the marinated prawn with the curd and cook till the gravy thickens. You can also add a couple of tsps of rice flour for the gravy to thicken.

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