Text 28351, 63 rader
Skriven 2012-08-17 23:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Chile 1348
==================
-=> Quoting Dave Drum to All <=-

 DD> Progress might have been all right once, but it has gone on too
 DD> long.

Did you just join the teabagger party? [g]

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Samundar Ki Kari - Squid In Spinach-Tomato Curry
Categories: Indian, Squid, Curry
  Servings: 4

    1/2 ts chili powder
    1/2 ts ground turmeric
      1 ts ground cumin
      1 ts ground coriander
  1 1/8 ts salt
           fresh ground black pepper
      1 ts grainy French mustard
      3 tb vegetable oil
      1 ts black or yellow mustard
           seeds
      4    cloves garlic; finely
           chopped
      1    piece fresh ginger root;
           peeled and minced
      5 oz caned tomatoes; finely
           chopped
      4 oz fresh spinach; chiffonade
           cut
  1 1/4 lb squid, cleaned and sliced;
           or scallops or prawn
      4 oz coconut milk

Combine chili powder, turmeric, cumin, coriander, salt, black
pepper, French mustard, and 2 tablespoons water in small bowl; mix.
Put oil in large non-stick frying and and set over high heat. When
hot put in whole mustard seeds. As soon as they begin to pop, a few
seconds, put in garlic and ginger. Stir-fry until garlic turns light
brown. Add spice paste. Sir-fry 15 seconds. Put in tomatoes and
spinach. Stir-fry a minute. Add 1 cup water and bring to simmer.
Simmered uncovered on low heat for 10 minutes. Put in squid. Turn
heat to high. Stir and cook until squid just turns opaque. This will
happen quite fast. Put in coconut milk and bring to simmer. Sir and
simmer half a minute. Turn off heat and serve.

Recipe By: Madhur Jaffrey's Quick & Easy Indian Cooking

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Cheers

YK Jim


... In the paranoid conservative world view new is generally dangerous

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