Seafood

Shrimp Curry with Potatoes and Peas – 30 Minute Curry

March 28, 2016 By Asha Shivakumar

Low and slow, is the mantra for a good Curry.

Curry comes in a variety of colors. Cooking is an art, curries are the colors.

Indian Curries are pretty time consuming, especially with the ones that involve meat. The pan or pot that a curry is made in also adds to its complexity. Everything must be slow cooked and sauteed without burning, and the meat almost always is cooked for long periods of time left unattended. For example, a good fish curry would always take a while to make. If it sat overnight before serving, the dish became exquisite the next day. A lamb/goat meat dish prep would start a few hours before lunch time and it was almost on Sundays. Cookers or slow cookers were never used. It cooked long hours leading to a ‘fall of the bone’ tender, flavorful and juicy meat. All these different curries really required a lot of time and love, but were so worth the wait.

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Green Masala Fish Curry

March 11, 2016 By Asha Shivakumar

Uncles, Mom and Dad have left for work. It’s just my Amma (grandmom) and I. It’s the peace after the storm.

With no one to order me around, tease me, or make me bring things, I very quietly walk to the balcony and hold the railings with my two tiny little hands and start my favorite pastime. Watching people. A variety of people with a myriad of emotions: preoccupied looks, busy smiles, the nervous laughter, all for different reasons. They all were in a rush to get somewhere. I was plain amazed by that. I looked at their clothes, their make up and everything. I remember one day asking my grandmom, pointing to a lovely looking girl: “She looks so pretty ma, will I ever be as beautiful as her?” To that she responded, “You, my dear, are much prettier than her and without all that makeup!” That made me feel good then. My ego booster, my Grandmom.

We sit chatting for a bit…..Until we hear the sounds of the guy we were waiting for….

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