Shawn Highfield wrote to Dave Drum <=-

We have a selection of Indian-ish places. Th best of these is a place called "Flavour of India" located in a little out-of-the-way strip
mall. When my friends and I visited there the first time we were the

Our front desk is manned by an Indian girl in the morning and she's
great for picking restaurants. I've tried every part of India and countries near there. The office favourite seems to be a family run place called Laroche. (I may be spelling that wrong - limited internet
to search) which is a Pakistani place specializing in rolls. Reminds
me of a savoury pancake wrapped around good stuff. LOL With my current stomach issues it's a good choice as I can get the paneer instead of a meat.

You might want to try this (if they have it on offer) as it's seafood
based and looks good when I cook it in my head.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Saag Shrimp
Categories: Seafood, Herbs, Vegetables, Greens, Rice
Yield: 4 servings

MMMMM------------------------SPICE BLEND-----------------------------
1 ts Ground turmeric
1/2 ts Ground ginger
1/2 ts Ground cumin
1/2 ts Ground coriander
1/4 ts (to 1/2 ts) ground cayenne
1/4 ts Garlic powder
1/4 ts Onion powder

MMMMM---------------------------SHRIMP--------------------------------
1 lb Peeled, deveined large (U30)
- shrimp; tails off
Salt
3 tb Ghee or neutral oil
1 ts Whole cumin seeds
1 lg Yellow onion: minced
1 (1") piece fresh ginger;
- scrubbed, grated
3 cl Garlic; grated
1 tb Tomato paste
1 md Fresh tomato; chopped
1/2 c Fresh cilantro leaves &
- stems; chopped
1 lb Fresh baby spinach; rough
- chopped
1/2 c Heavy cream
+=OR=+
Unsweetened coconut cream

MMMMM--------------------------TO SERVE-------------------------------
Steamed rice
Naan
Green chile chutney
Tamarind chutney
Fresh kachumbari

MAKE THE SPICE BLEND: In a small bowl, combine turmeric,
ginger, cumin, coriander, cayenne, garlic powder and
onion powder.

Toss the shrimp with 2 teaspoons of the spice blend and
a light sprinkle of salt. Set aside.

Heat a large shallow skillet over medium-high. Add the
ghee and cumin seeds, and toast until fragrant, about 30
seconds. Add the onion, cook until softened and
translucent, stirring frequently, 5 minutes.

Add the remaining spice blend, stir and toast until
fragrant, 30 seconds. Add the ginger, garlic and tomato
paste. Stir and cook until the tomato paste deepens in
color, about 1 minute. Reserve 1 tablespoon of the
chopped tomato for garnish. Add the remaining chopped
tomato, about half of the chopped cilantro and 1/2 cup
water. Increase the heat to high and bring the sauce to
a simmer. Cook the sauce, stirring until it thickens and
reduces (about three-fourths of the original volume), 3
to 5 minutes. Season with salt.

Add the shrimp to the skillet all at once and stir to
coat with the sauce. Add the spinach in two batches,
wilting the first batch before adding the second, and
season with salt. Cook on high heat, stirring
occasionally, until spinach is softened, shrimp is
cooked through and most of the liquid has evaporated,
about 4 to 5 minutes. Stir in the heavy cream and adjust
the seasoning to taste with more salt, if necessary.

Remove from heat and garnish with the reserved chopped
tomatoes and the cilantro. Serve over steamed rice and
warm, pillowy naan. Top the saag with green chile
chutney, tamarind chutney or fresh kachumbari for a
lovely pop of acid and heat.

Recipe from: Pourin Singh

Adapted by: Yewande Komolafe

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... Poutine: a root vegetable salad, beef vinaigrette & cheese croutons.
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