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Our Recipes

Every week in our newsletter, we share a “recipe” either from the Cress Menu, a Cooking Class, or just something that we hope you will enjoy, try, and most importantly, make your own. Sometimes, the recipe will be without measurements, rather only ingredients. Sometimes, we will try to include suggested amounts to accomplish the desired flavour profile. But we must be clear that those measurements aren't meant to be taken too seriously (except in the case of vinaigrettes, classical sauces, or desserts). Please feel free to drop us a line as we will enjoy reading your feedback should you decide to try them, so please do not hesitate to let me know. Click on the links on the right to view the recipes.

GOAN SHRIMP CURRY
Each region of the western coast of India has its own favorite shrimp curry, with no two cooks-even those who live on the same block-ever making the same recipe or revealing their family's secret. Sambhaar Powder (which may be bought in any Indian Grocery Store), especially when homemade, gives the sauce an amazing depth of flavor.

INGREDIENTS

For The Marinade (amounts are approximate; adjust to make it your own!)
1/2 teaspoon kosher salt
1/4 teaspoon ground peppercorns
1/4 teaspoon cayenne pepper
2 tablespoons lemon juice (from about 1/2 lemon)
1 pound large or extra-large shrimp, peeled and deveined

For The Sauce (amounts are approximate; adjust to make it your own!)
1 cup water or seafood stock
1/4 cup canola or vegetable oil
24 curry leaves, roughly torn (optional)
4 dried red chiles
1 teaspoon ground peppercorns
A 3-inch piece ginger, peeled and minced
1 medium red onion, finely chopped
1 tablespoon plus 1 teaspoon kosher salt
2 garlic cloves, peeled and chopped
2 teaspoons ground coriander
1/2 teaspoon turmeric
2 cups canned chopped tomatoes
1 teaspoon Sambhaar, or 1/2 teaspoon curry powder
1-1/2 cups coconut milk
1 cup chopped fresh cilantro

PROCEDURE

To make the marinade, place all of the ingredients in a gallon-sized resealable plastic bag. Add the shrimp, toss to coat, and refrigerate.

Set 1/2 cup of water next to the stovetop. Heat the oil with the curry leaves (if using) and chiles in a medium pot over medium-high heat until the curry leaves start to sizzle, 1 to 2 minutes. Add the ground peppercorns and cook for 1 minute longer. Stir in the ginger, onion, and salt and cook, stirring often, until the onion is browned, about 8 minutes, sprinkling with water and stirring whenever the onion and ginger begin to stick to the bottom of the pot.

Add the garlic, coriander, and turmeric and cook until the garlic is fragrant, about 1 minute. Reduce the heat to medium-low and add the tomatoes to the pot. Cook, stirring and scraping the browned bits up from the sides and bottom of the pot, for 1 minute. Increase the heat to mediumhigh and simmer for 5 minutes, stirring often. Stir in the Sambhaar and cook for 1 minute, and then pour in the coconut milk and 1/2 cup of water. Bring to a boil and add the shrimp and any accumulated juices. Bring to a simmer and cook until the shrimp are just cooked, about 1-2 minutes. Stir in the cilantro and serve on steamed basmati rice or an Indian flatbread.

Hari's Recipes