recipe comes from Monica
Bhides's book The
Spice is Right.
new young voice in Indian cooking, Monica Bhide
was probably born with a mixing spoon in her mouth!
Since the age of ten, cooking has been a lifelong
passion for this accomplished caterer and home
chef. Monica specialises in Indian cuisine and
has prepared everything from an intimate dinner
for two to large parties of 40. A graduate of
several formal cooking courses in her native India,
she is also a voracious cookbook reader and counts
hundreds of cookbooks in her collection.
by the lack of straightforward Indian cookbooks,
Monica became inspired several years ago to develop
simplified and healthful versions of her favorite
Indian dishes. The result is the collection of
mouthwatering Indian recipes in her book The Spice
is Right, where Monica, in her down-to-earth and
lively writing style, guides Indian food lovers
on a non-intimidating and flavourful foray into
home-style Indian cooking.
you would like to purchase a copy of The Spice
is Right <click
I first started making this dish, I used regular
coconut milk. It tasted wonderful but was so high
in fat that I felt guilty each time we ate it!
Quite by chance I discovered light coconut milk.
Voila! The results are delicious and the fat is
tablespoons vegetable oil
1 pound shrimp, peeled and deveined
1 teaspoon mustard seeds
1/2 teaspoon red chile powder
Leaves from 3 sprigs of cilantro
1/2 teaspoon turmeric
1 large tomato, chopped
salt to taste
1-inch piece fresh ginger, grated
1/4 cup light coconut milk
6 cloves garlic, mashed
1/2 cup water
2 to 3 green chiles - chopped
Finely chopped fresh cilantro
a large saucepan heat the oil over medium heat.
the mustard seeds; as soon as they crackle add
the curry leaves, tomato, ginger, garlic, and
gently for 5 minutes or until the tomatoes are
in the shrimp; cook for 5 minutes.
the chile powder, turmeric, and salt; cook for
the coconut milk and water. Let the mixture
come to a boil, then lower the heat and simmer,
stirring occasionally, until the shrimp are
with the coriander before serving.
coconut milk is extremely high in saturated fat.
If you decide to use it, do so sparingly to get
the flavor minus the fat.
you do not like coconut milk, you can replace
it with water.
The Spice is right
If you would like to purchase a copy of The Spice
is Right <click
Monica Bhide, The Spice is Right