Back when I started this Kitchens for Living blog I mentioned that occasionally we may venture into parts unknown, well this is one of those times. If you know me you know that I have a not-so-secret love affair with India. The only way I can attempt to describe it is in a series of words that will hopefully paint a picture with a sense of what I mean. India is rich, poor, ancient, colorful, vibrant, heart wrenching, sensuous, brutal, intense, beautiful, sacred, succulent and unexpected. I'm sure I've forgotten a few along the way. One of the ways I like to remember my visit to India is in my kitchen. My husband and I have become big fans of Indian cuisine. Although far from experts, we love to dabble. One of my fav books on the subject is Savoring India: Recipes and Reflections on Indian Cooking by Julie Sahni. The amazing photos in this book truly capture the essence of what I discovered in this magical place. The following recipe, found in this book, has become a family favorite. Here it is with my commentary. Try it out and let me know how you like it, but I promise you're gonna love it!
Jheenga Masala (Shrimp in spiced cream sauce)
I serve with Basmati rice, naan (Indian flat bread) and chutney
1/4 cup vegetable oil
1/2 cup finely chopped onions
2 fresh hot green chiles such as serrano, thinly sliced (remove seeds if you don't want it too hot)
2 teaspoons paprika
1 teaspoon garam masala (mixture of spices you can make yourself but I buy from Indian grocer)
1 teaspoon minced garlic
1/4 teaspoon ground turmeric
1lb medium shrimp raw (I buy peeled and deveined but also devein the bottom and I remove tails)
1/2 cup light cream (half and half)
2 tablespoons minced fresh cilantro
These quantities are straight from the book but I tweak the amounts to taste. I'm usually more liberal with the spices. This is supposed to serve 6 but I think it's more like 4. Comment and let me know how you like it. What changes did you make?