Shrimp ball curry/ চিংড়ি মাছের কোফতা

Method:

         For the shrimp balls

1. Boil shell, de-vein, and clean the shrimp. Boil them. Drain on a strainer. Or use precooked shrimp.
2. Make a paste in a processor. Add salt, chopped chillies, cilantro and spices like bhaja masala (dry roasted and ground cumin, coriander and dry red chilies). 
3. Beat and egg and mix with the shrimp paste. Roll into balls when the mix is ready. Keep in the fridge if you need to dry the water more.
4. Fry in oil. keep aside.
   
   For the gravy
5. Heat cooking oil (and 1/2 tsp ghee), add bay leaves, clove and cinnamon stick. Then fry ginger paste. 
6. Add coconut cream and cook well. Add the shrimp balls and shimmer in low flame (about 10 mins) 
7. Add chopped cilantro for garnish if you want. Serve with steamed white Basmati rice.

Kochur loti /stolon of taro / Taro Stem

For Shweta and Shreya

Taro was plenty where I grew up. My mom cooked taro stems with dry fish or shrimps, taro green with Ilish (fish) head. Yaers later at a Hawai'ian luau (traditional Hawai'ian feast), I ate chicken wrapped and cooked in taro leaves. The islands of Hawai'i has a tropical climate and has similar flora to other tropical places of the world. Also, the fertile volcanic soil makes crops taste better. Even the Hawai'ian potatoes have a distinct flavor you can discern.  Anyhow, I digress. Back to my roots.

My mom taught me a trick to make the frozen taro stems taste better. She asked me to dry roast the frozen vegetables in a wok  on low heat until the water evaporates before I start cooking them so the stems don't become a mush from the excess water.

Ingredients:
Minced onion- 1 medium
5-6 garlic cloves smashed or to taste
Minced green chilies (optional, I prefer it for extra flavor
Red chili powder about 1/2 tsp or to taste
Dry fish, preferably chepa/shidol. Soak in warm water, Clean scales well. Remove heads if needed (if the dry fish is not too fresh or else it might taste bitter)
You may use whatever dry fish you have including Bombay Duck. Can substitute it with shrimps or make a vegetarian version with mustard paste.

Turmeric powder
Salt

Tip: If you want the taro stems to itch less, you may soak/boil them in vinegar water or lime juice. Fresh taro stems may also be boiled in water and strained before cooking.

Method:

1. In a wok, heat mustard oil. Fry the minced onions and garlic. Add the dry fish/shrimp.
2. Since the taro is frozen or boiled (if fresh), you may add the stems later when the masala is halfway cooked. You will get a better idea as you cook a couple of times.
3. Add salt, turmeric,  red chili powder, and minced green chilies. Stir lightly occasionally to toss the spices uniformly. Serve with steamed rice.

Creole inspired boiled shrimp with Andouille sausage and corn

This recipe tastes best with fresh shrimps with shells on. You may use deveined, shelled variety if you like.

Method:

1. Bring a saucepan of water to boil. Add bay leaves, garlic powder, onion powder, salt to taste, cajun seasoning, and extra cayenne if you want it hot.
2. Add halved corn on the cob, andouille sausages, bell peppers, diced onions. (You may choose to saute these ingredients first, except the corn)
3. Cook to a boil. Add the shrimp. Taste the broth for seasoning.
4. Add Zatarains Gumbo File or Shrimp boil seasoning. Old Bay seasoning works well too. 

Serve with lemon wedges, pepper, and salt.

Paella with shrimp, chorizo and clams

Shrimp linguine with garlic, butter, and lemon

1. Boil pasta as per instructions. Alternately, break linguine into half and immerse in boiling water with salt. Cook for 9 mins or until al dente. Drain in a colander.
2. In a non-stick, heat olive oil and add minced red onions, minced garlic, chopped cilantro stems, green chilis. Add frozen/fresh shrimp (peeled and deveined) and peas (and other vegetables if you want. Not necessary).
3. Add freshly ground black pepper, salt, garlic powder, dry oregano, and freshly squeezed lemon juice. Add the boiled pasta. Chop 1 tsp butter into pieces and place the pieces evenly on the pasta. Let it melt, then stir. Taste for salt and lemon juice. You may garnish it with sliced lemons.
   
   You might also like Linguine with homemade basil pesto, grape tomatoes and wilted spinach (vegetarian pasta).

Fiery shrimp and creamed corn in lettuce boat, appetizer

Garlic shrimp in coconut milk

1. Marinate shrimp with lemon juice ( or white vinegar), 1 tsp of minced garlic, salt, turmeric, garlic salt, Kashmiri red chili powder, crushed pepper and coriander seeds




2. In a wok heat oil, add 5-7 slit green chilies, 1 finely chopped New Mexico chili, 1 tsp minced garlic and whole coriander seeds. Add the marinated shrimp.
3. Stir fry, turning often. You might add thinly sliced red onions here (optional).



4. Add 1/2 cup coconut milk, chopped green onions. Cover and cook. Taste for salt when done.

The flavors are distinctly different from Chingri Malaikari, which is another favorite if you have jumbo prawns waiting to be devoured.

Chingri Malaikari (Jumbo prawns cooked in coconut milk and yogurt)

1. Clean, remove shells and de-vein the jumbo prawns.
   
   
   
   
   
   
2. Rub salt, turmeric, red chili powder, a squeeze of lemon juice. Keep aside.
   
3. In a non-stick, heat mustard oil and saute the prawns on both sides until red. Remove from oil.
   
4. Add 1 tsp ghee and finely minced onions. Fry a little then add minced garlic, ginger and green chilies. 
5. Add 2 tsp of plain yogurt. Add 3-4 tbp of coconut milk. You may add 1 tsp of tomato paste for tanginess. When the gravy is about done, add 1 tsp sugar and then add the fried prawns. Cover and simmer. Flip once.
6. If the gravy is too thick -add 1 cup of warm water. Taste for salt. You may sprinkle crushed pepper if you like. You may also add a pinch of  home made garam masala and/or bhaja masala.

Best served with steamed rice

Cajun shrimp with cilantro pilaf

Cajun shrimp

1. Use tiger shrimps(or any other jumbo shrimp). Peel, de-vein. May leave tail on. Pat dry. (Thaw in cold water for 10-15 mins if using frozen shrimps. Drain)
2. Marinate in Cajun spice mix. (garlic powder, paprika, black pepper, onion powder, cayenne pepper, dry oregano, dry thyme)
3. In a pan, fry minced garlic in low heat until fragrant (do not brown). Add shrimp.(you may also add tomatoes and/or celery, Serrano chilies )
4. Season with salt and pepper/pakrika/kashimiri mirch (for color) and lemon juice. Serve hot.

Cilantro pilaf

1. Cook Basmati rice in a rice cooker.
2. In a pan add olive oil/butter , scallions, cilantro (and toasted nuts like almonds or pine nuts). Add the rice in installments while you stir to mix the ingredients. You may also use chicken broth for flavor. Season with salt to taste.

Pasta with thyme roasted shrimp and asparagus

1. Boil pasta according to instructions. I like them al dente. Pour in a colander and through cold running water, so that they don't stick later.
2. In a wok, add colored bell pepper, minced garlic, asparagus spears cut into bite size, shrimp (I like adding Montreal chicken spice and lemon juiceon my shrimp), pepper, salt - cook covered. Add fresh thyme.
3. Pour pasta and cheese of your choice till it melts. Check for salt. Serve warm.

For more pasta ideas click on the label 'pasta'

Sasha-aloo-chingri (cucumber with potatoes and shrimp)

I made a really spicy chicken curry,and was wondering what to balance the heat in the meal with. Cucumber seemed a good candidate. Now, I could make a simple salad, but I had some de-veined shrimps in my freezer too. They are my little minions and of great use when I want to transform a vegetarian dish into a non-vegetarian one. Sans hassles.

1. Clean (and thaw completely if frozen, in microwave for a few minutes) shrimps. Rub turmeric and salt and shallow fry in cooking oil. Set aside.
2. In the same oil, add kalonji seeds or panch phoran, diced onions, dice potatoes. And then the cucumber (takes very little time to cook) Add dry roasted , ground cumin-coriander, home-made garam masala and 1/2 tsp home-made ghee for aroma.
3. Add ginger, slit green chilies and the shallow- fried shrimps. Serve with generous amount of cilantro.

Other converted vegetarian dishes in my kitchen include:

1. Mocha chingri (Banana flower with shrimp)
2. Chingri diye mulo ghonto(radish with shrimp)
3. Chorra chingri (Taro root with shrimp)
4. Lau chingri
5. Pui Chingri
6. Fulkopi diye chingri (Cauliflower with shrimp)
7. Aloo pepe Chingri (Potatoes and green papaya curry)

Bonus recipe: Green pumpkin with shrimp  (Chingri diye Kacha kumro/ চিংড়ি দিয়ে কাঁচা কুমড়ো )

You can make similar curry with kaacha kumro, kalonji seeds (kaalo jeere), green chilies and ginger paste.

Lau Chingri ( Gourd with shrimp)

Ingredients;
Finely chopped Bottle gourd /Lau/Lauki/Opo
Grated ginger
Slit green chillis
Mom's note: Methi seeds if making with shrimp or fish head, cumin seeds if making vegetarian lau with moong dal or vadi

salt, turmeric, Oil, sugar (abt spnful), ghee, cilantro

Method:

1. Chop the gourd as finely as you can with a sharp knife or processor.
2. Microwave it for 3-5 mins., for faster cooking and it will also require less cooking oil.
3. Shallow fry  cleaned , de-veined shrimps  about ( 8-12) in oil, coated with salt and turmeric. Set aside.
4. Temper methi (fenugreek) seeds in oil. Add steamed lau.
5. Lau releases water on cookingt, add no extra water, unless you see it getting dry (bad, bad lau!). When lau is semi-cooked- add salt, turmeric , stir.
6. Add shrimps, slit green chillies and  1/2 tsp sugar
7. Add ghee and freshly chopped cilantro leaves

Some variants have chopped onions with methi leaves and frozen peas added to it.

Vegetarian alternative: Lau Moong

Hot garlic shrimp with chicken fried rice

For Shweta

Hot garlic shrimp
Ingredients
Shrimps, deveined
1 pinch MSD Substitute
½ tsp. Black Pepper(powder)
1 tsp. Sugar
2 tbsp.Chili garlic sauce
2 tbsps. Corn Flour
2 Eggs
5-7 Green Chilies, slit in the middle
6 cloves Garlic
1 inch ginger
Onions sliced in squares
Cabbage sliced
Cooking Oil
Salt to taste
Chili oil

Directions
Marinate the shrimp in 1 tablespoon. Soya sauce, salt, egg and 1 tablespoon cornflour for ten minutes.
Deep fry in hot oil till light brown. Take out and soak excess oil in paper towels.
Heat 1 tablespoon oil in a wok. Add chopped garlic, ginger, onions, cabbage, and green chilies and toss for 15 seconds.
Add chili garlic sauce in water.Add MSD substitute, sugar, pepper powder.
Add shrimp and cook for 3 minutes. Drizzle chili oil
Garnish with chopped spring onions and julienned green chilies.

*
Chicken Fried rice 1

Rice, cooked
Grated ginger, garlic, cabbage
Green Peas
Diced carrots
Chicken pieces, marinated in vinegar, pepper and salt
MSD Substitute
Soya Sauce
Spring onions
1 tbsp butter

Heat butter in a large skillet over medium heat. Add chicken, grated ginger, garlic, cabbage -saute. Then add green peas, carrots and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
Then add rice and stir thoroughly.
Can add scrambled eggs.

*

How to make chili oil at home

You might also like Spicy Garlic Shrimp [Food Network, Rachel Ray]

It is something similar to what I had in Oahu, Hawaii from a food van.

Thai shrimp curry with vegetables and bamboo shoots

Ingredients
2 tablespoons cooking oil
1/2 cup chopped shallots
3 red chillies or Thai chilies broken
2 teaspoons minced garlic and ginger
2 teaspoons sugar
1 (14-ounce) can coconut milk
1 pound medium shrimp, peeled and deveined (cooked shrimp is ok)
3 tablespoons chopped Thai basil leaves
1 packet frozen vegetables- preferably with bamboo shoots in it. They give a different flavor.
Pinch of curry powder

Can add Thai fish sauce if you like.

In a large wok heat the oil over medium-high heat. Add the shallots, sauté, add garlic and ginger. Add the vegetables. Stirring, add sugar, then the coconut milk and bring to a boil. Simmer until thickened slightly. Add the shrimp and cook, stirring, until cooked through. Add curry powder. Serve over rice

  Link 1

Sometimes, I use chicken instead of  shrimp , and pickled bamboo shoots instead of brined ones.