Ananas Hari Matar Shorba     


DescriptionPineapple and Green Peas in Almond Broth
Curry TypeWeird
StrengthUnknown
DifficultyUnknown
Source
VegetarianNo
VeganNo
Time to prepareUnspecified
Time to cookUnspecified
No. of servings6-8
Ingredients3 Tbs. blanched almonds
3 Tbs. raw cashew halves
1 tsp sesame seeds
1/2 Tbs. coriander seeds
2 Tbs. grated dried coconut
1 3/4 cups coconut milk
1/2 inch piece of fresh ginger root, scraped and cut into thin julienne
1-2 hot green chilies, stemmed and seeded
3 Tbs. ghee or unsalted butter
1/2 tsp. black mustard seeds
12 saffron threads
1 1/2 tsp salt
1 small pineapple, peeled, cored and cut into 1/2 inch cubes
1 cup frozen peas, defrosted
3 Tbs. cream
1/8 tsp freshly ground nutmeg
1/2 tsp garam masala
InstructionsPlace 1 1/2 Tbs each of the almonds and cashews and all of the sesame seeds, coriander seeds, and coconut in a blender or food processor, cover and pulse to a coarse powder. Add 1/2 cup of coconut milk and the ginger and chilies, cover and process until smooth. Pour through a strainer, pressing out all of the liquid. (You can substitute water for coconut milk if you like. I much prefer the coconut milk, though).

Heat the ghee or butter in a 3 quart/liter saucepan over moderate heat. Add the remaining 1 1/2 Tbs. each cashews and almonds and stir-fry until golden brown, then remove them with a slotted spoon and set aside. Drop in the black mustard seeds and fry until they turn gray and pop. Pour in the seed-nut milk and cook, stirring to prevent sticking, for 2-3 minutes.

Pour in the remaining 1 1/4 cups water or coconut milk and the saffron threads and salt. Bring to a boil, then reduce the heat and simmer for 5 minutes. Add the pineapple, cover and simmer for 20-25 minutes or
until the pineapple is tender. Add the frozen peas 1-2 minutes before serving. Remove the pan from the heat, stir in the cream, nutmeg, and garam masala, and garnish each serving with the fried nuts.
Notes
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