Spice blend:
1 small stick cinnamon
1 tbsp coriander seeds
½ tsp fennel seeds
¼ tsp fenugreek
½ tsp cardamom seeds
3 cloves
4 dried red chiles
Ingredients:
1 small stick cinnamon
1 tbsp coriander seeds
½ tsp fennel seeds
¼ tsp fenugreek seeds
½ tsp cardamom seeds
3 whole cloves
4 dried red chiles
1 cup chopped onions
4 garlic cloves
1 tbsp brown sugar
1 tbsp tamarind paste
1 13.5 ounce coconut milk
Cilantro
1 cup cooked basmati rice
Dry roast in pan on medium low heat while mixing for several minutes until fragrant (do not burn!).Grind to fine powder in spice grinder. Add 1 tsp garam masala and ¼ tsp turmeric to blend.
Paste:
Saute 1 cup chopped onions and 4 cloves garlic in olive oil until softened. Add ½ cup fresh* or shredded coconut and cook for 2 minutes. Add 1 tsp salt, 1 tbsp brown sugar, 1 tbsp tamarind paste, and spice blend. Cook for an additional 2 minutes over low heat. Puree mixture in food processor or blender to create a paste. Add a small amount or water if necessary to blend properly and salt if needed.
*Fresh coconut will yield a smoother paste, shredded coconut can also be soaked in water for 30 minutes to soften.
Make the curry:
Saute 1 lb shrimp in olive oil for 1-2 minutes, add paste and 1 can coconut milk and cook until the shrimp are cooked through. Plate over basmati rice and top with fresh cilantro.
Approximately 4 servings.
Mint-Basil Simple Syrup
2 Cups Water
1 Cup Sugar
1 Cup picked Mint leaves
1 Cup picked Basil leaves
Bring sugar and water to rolling boil, whisk to dissolve sugar, add mint and basil leaves. Boil about 5-7 minutes, stirring occasionally. Turn off heat and let steep while cooling to room temp. Once cooled, strain.
*Note: traditional simple syrup is a 1:1 ratio, this 2:1 ratio is meant to be less sweet and more about mint & basil flavor.
Sangria
1 Bottle 2019 CMS White
¼ C Mint-Basil Simple Syrup
1 Orange, cut in half moons
2 Lemons, cut in wheels
2 Limes, cut in wheels
Ice
Twist of Grapefruit Topo Chico
Steep first 5 ingredients together for 24 hours
Fill wine glass with ice, pour Sangria over ice, about 2/3 full
Top with Grapefruit Topo Chico (about 3 ounces)
Garnish with fresh Mint Sprig, sliced orange moon
