Aloo Gobi (Spiced potatoes and cauliflower)

Aloo Gobi was one of those dishes my family made often as a side dish or something we'd have even when guests came over because it is a classic dish.

But since I grew up eating it often - I wanted to put a twist on it when I made it this time - so I decided to add shrimp and skimp back a little on the potatoes because - it's better on my waist anyway.

So the dish is pretty simple. There's no need to blanch or parboil the veggies because they cook down in the pot as the spices are added.

Depending on the type of shrimp you buy (pre-cooked or fresh) you should prepare it separately and add it in towards the end - so they don't overcook.

Aloo Gobi
serves 4, Prep: 20 min, Cook: 30 min.

Ingredients:

• 2 tbsp of oil
• 1 head of cauliflower, rough chop (leave some pieces in tact)
• 1 large potato, peeled and cubed
• 1/2 pound of shrimp
• 1 cup frozen peas
• 1 small onion, chopped
• 1 garlic clove, grated
• 1 tsp of ginger, grated
• 1 tsp of tumeric
• 1 tsp of cumin
• 1/2 tsp of garam masala
• 1/2 tsp of paprika
• salt to taste

Directions:

1. Heat the oil in a medium skillet over medium heat. Stir in onions,garlic and ginger. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
2. Mix the cauliflower into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender. 
3. Add cooked shrimp (prepare earlier) and peas. Heat through until peas are defrosted.
   

My Mom's Famous Coconut Curry Shrimp

I'm going to preface this recipe with a little story about my mom, just because she cracks me up in the kitchen.

My mom swears she's an awful cook, yet the woman has fed her children for years and we've eaten it. I'll admit her culinary skills when it comes to meat preparation are funny, she is scared that it'll be raw so she overcooks meat until it's rubbery, but I can't blame her - she's vegetarian.

Anyway, her skills as an Indian cook are fine, though and actually good. I mean growing up my dad cooked a lot at home and there are some recipes he made that's no one has been able to replicate, however between my mom and my grandmother (her mother) I get a fair share of good indian cooking.

This shrimp dish was my vegetarian mom's creation and I honestly don't know what made her decide to mix these ingredients but this recipe is simple and delicious. Seriously, it's requested by my friends, her friends and family, alike. Furthermore, the best thing about this recipe is you can substitute anything for the shrimp and it would be just as good, we've used chicken before as well as an assortment of veggies like cauliflower, broccoli, eggplant, carrots and etc.

My friend tried to order it once at an Indian restaurant and they had no idea what he was talking about, but that's because it's very Thai-influenced and it's a family recipe. So cherish this one!

Milu's Coconut Curry Shrimp
serves 6, Prep: 5 min., Cook: 25 min.

Ingredients:

• 1 can of coconut milk (usually in Mexican aisle)
• 1 tsp. of Patak's Curry Paste (stick with mild)
• 1 pound of shrimp
• 1 carton of cherry tomatoes
• salt to taste
• cilantro

Directions:

1. Clean the shrimp, if fresh, disgarding veins and tails. Add shrimp to boiling water for approximetely 5 to 7 mins. Remove shrimp or drain water. Set aside.
2. In a pot add coconut milk and bring to simmer over low to medium heat depending on your stove. Add 1 heaping teaspoon of the curry paste and blend into coconut milk. Taste the sauce and decide if you should add more curry. This recipe takes some trial and error. If you want a stronger curry flavor add another 1/2 tsp. of the curry paste and taste again. Remember as the sauce thickens and continues to cook, it'll take on a stronger flavor.
3. Add cooked shrimp and fold in with sauce. If you want more spice, you could add a small green chili or 1/4 tsp of red pepper flakes.
4. Add cherry tomatoes and let simmer until tomatoes look a little wrinkly.

Serve over rice with a garnish of cilantro.