Blog - Curry Twist

Tomato Shrimp Masala In KanyaKumari, Kerala

I first visited Kanyakumari with my parents when I was a little girl. The spectacular sunset we saw from the shores of the southernmost tip of India still stands out in my memory. Situated at the junction of the Indian Ocean, Bay of Bengal and the Arabian Sea, Kanyakumari or Cape Comorin as it is sometimes called, is the only place in India where you can see the sun rise as well as set!

A gigantic statue of Thiruvalluvar watches benevolently from a distance as you near Kanyakumari. An eminent poet and philosopher, he is worshiped as a saint and people take the short ferry ride to go out to the rock on which his statue is situated.

People also come to Kanyakumari to visit famous temples that were built here many centuries ago. Suchindram, just outside of Kanyakumari was built around the 8th century and is an important pilgrimage site for Hindus. A beautiful architectural marvel, it has fabulous stone carvings, huge statues of Hindu gods and towering musical carved pillars built from single blocks of granite.

We were captivated by the many colourful houses and buildings that dot the landscape of Kerala. On the drive out to Kanyakumari, we came across bright green, purple and blue houses, and my favorite - hot pink walls! They livened up the countryside and our photographs!

The countryside is also very scenic with mountains in the distance, burbling streams, coconut groves, paddy fields and lush greenery.

Stopping by the side of the road to drink fresh coconut water out of a tender green coconut, then scooping out the sweet coconut flesh and savouring it while admiring the view makes the trip even more enjoyable!

Restaurants in Kanyakumari range from offering regional South Indian vegetarian cuisine, to locally sourced fresh seafood, cooked into curries. Some of these restaurants are situated right by the water front, offering great views along with tasty food.

We never tired of eating many varieties of fresh, delicious seafood in Kerala but our favourite was this spicy shrimp curry with a thick, rich sauce clinging to the shrimp. Wrapped up in a morsel of warm naan or Kerala parotta (pan fried flaky flatbread), it made a fantastic lunch.

Start your meal with Spicy Tomato Rasam - a wonderful soup to whet your appetite, then follow up with this delicious shrimp curry!

For more Kerala favourites, try this easy, crispy fish recipe or this fantastic Mutton Biryani.

Tomato Shrimp Masala

2 cloves garlic

1/2 inch piece ginger

1 green chili

2 tbsp oil

1/2 tsp black mustard seeds

20 fresh curry leaves

1 medium onion, finely chopped

2 large, ripe juicy tomatoes, chopped

Salt to taste

1/2 tsp each: cayenne pepper, turmeric, ground coriander, ground cumin, garam masala OR 2 tsp Malabar masala powder

1 lb large shrimp, peeled and deveined

2 tbsp each: chopped fresh coriander leaves, lemon juice

Mince garlic, ginger and green chili together in food processor.

Warm oil in deep non stick skillet over medium heat. Add mustard seeds and curry leaves. Fry them for about 30 sec, then add minced garlic mixture.

Saute for 1 min, then add onions. Saute until lightly browned and softened, about 8 min.

Add tomatoes, salt and all the spices or Malabar masala powder. Cook for 5 min until tomatoes break down and are well blended into the sauce.

Add shrimp, cook for about 5-7 min until shrimp turn pink and are no longer raw.

Fold in fresh coriander and lemon juice.

Serve right away.

Serves four

Cuban Shrimp Creole In Miami

Miami has been called the most northern of Latin American cities, and it is easy to understand why. Cruising along the beach with the azure sky sparkling overhead, the beat of salsa music pouring out of bars and cafes, and the lilt of Spanish conversations swirling all around, it is easy to imagine yourself on some exotic tropical island. 

Miami encompasses an amazing diversity of neighbourhoods. From the picture postcard views of South Beach, where the young and beautiful congregate, to the elegant boutiques of Coral Gables, the laid-back, bohemian streets of Coconut Grove, and the music pubs of Little Haiti, you are never at a loss of places to visit. And when you have had your fill of city excitement the Florida Everglades are only a short distance away, teeming with flamingos and alligators!

The one neighbourhood that every tourist must visit is Little Havana. Miami is home to a very large Cuban community and Calle Ocho is where they come to shop, eat, and celebrate every important occasion. A favourite place to eat is the Versailles restaurant, self proclaimed to be the "World's Most Famous Cuban Restaurant". On weekends,large family groups gather here to eat, gossip and linger over endless cups of Cuban coffee. The decor inside the restaurant is inspired by the palace it is named after, with wall-to wall mirrors, chandeliers, and lots of gold gilt. 

The food at Versailles restaurant is authentic, well prepared and delicious! We sampled a variety of their seafood and pork dishes, washed down with cups of strong Cuban espresso. Cuban cuisine is a pleasing mix of Spanish, French, African and Caribbean culinary influences. Simply cooked for a long time over low heat to let the flavours develop, it is lightly spiced with cumin, oregano, garlic and pepper. 

Serve this delicious shrimp dish with diced avocados tossed with lemon juice, fresh parsley and red onions as well as black bean rice on the side.

Shrimp Creole

2 tbsp each: oil, butter

1 medium onion, finely chopped

1/2 each, red and green sweet bell peppers, finely chopped

4 cloves garlic, finely chopped

1/4 cp finely chopped fresh coriander or parsley

1/2 tsp each: ground cumin, oregano

1/2 tsp each: cayenne pepper, ground black pepper

Salt to taste

1/4 cup each: white wine, water

2 cups (about 8 large) canned plum tomatoes with juices, pureed

1 lb shelled and deveined raw shrimp

Warm oil and butter together in deep skillet set over medium heat. Add onions, peppers and garlic. Sauté, stirring occasionally for about 8-10 min until onions are softened and lightly browned.

Add fresh coriander or parsley, all the spices and salt. Cook for 1 min. Add wine and simmer for 2 min to reduce. Add water and tomatoes, cover and bring contents of skillet to a gentle boil. Reduce heat to low and cook for 10 min until sauce is slightly thickened.

Add shrimp, stir to mix, cover skillet and cook for 6-8 min or until shrimp are just done and pink. Do not overcook.

Garnish with additional fresh coriander or parsley if desired. 

Serves four