Spicy shrimp curry with Sichuan peppers and Black peppers...Recipe with Indo-Chinese Twist - Schezwan Prawns with Garlic Tadka.

Fresh wild caught shrimps from NC coast were put on sale at local  grocery super market for $6.99 lbs. which are otherwise priced @ 15$ per lbs. They don't sell them regularly so very few times we get to enjoy wild caught shrimp, rest of the time farm grown prawns/shrimps  are available. I made spicy shrimp curry with Indo-Chinese twist. I have used whole sichuan peppers but cooked this curry in Indian manner, completed cooking with garlic tadka.

Ingredients:

• 1/2 lbs - Ex. large 10 shrimp (I used wild caught from NC coast, any type of raw shrimp is ok.)
• 1 large size onion - finely chopped
• 8-10 cloves of garlic - thinly sliced lengthwise
• 1 medium size tomato - diced (1 cup yield)
• 2-3 whole dry red chilies - cut into 1 inch size pieces ( 5-6 pieces)
• 1 Tb.spoon sesame oil + 1 T.spoon for Garlic tadka/tempering.
• 1 T.spoon - chili oil (optional - in absence you can increase sesame oil quantity in garlic tadka.)
• 1 T.spoon - red chili powder
• 20-25 whole sichuan peppers
• 1 T.spoon - whole black peppers
• 1 Tb.spoon - soy sauce
• 1 Tb.spoon - Vinegar
• 1/2 T.spoon - tapioca flour or Rice flour or cornstarch
• Any herb of your choice to garnish.

Cooking Method :

1. Clean and devein shrimp. Very lightly marinate with salt.
2. Combine black peppers and sichuan peppers - grind to fine powder.
3. Heat 1 tbsp sesame oil in a medium size saute pan. Add pieces of  dry red chilies, sizzle for 15-20 seconds or until chili color picks little darker shade. Add chopped onions, saute for 7-8 minutes over medium heat until onions turn soft.
4. Add black pepper and sichuan pepper ground  powder, 1 tsp red chili powder - mix well, saute for 2 minutes over medium low heat. If mixture gets too dry, spray little water.
5. Place marinated shrimp into the saute pan, increase heat to medium high. Mix well with onion-pepper mixture. Stir fry for 3-4 minutes. Add 1-2  tbsp water if mixture sticks to pan bottom.
6. Now Pour in 1 tbsp soy sauce, 1 tsp red chili oil  and 1 tbsp vinegar. Stir and mix well.
7. Add diced tomatoes - continue to cook for another 4-5 minutes on medium low heat covering with lid.
8. I kept thick gravy because this is very spicy dense curry, little is enough with roti or rice. You may add little water when you add diced tomatoes and to thicken the gravy add 1/2 tsp tapioca flour or rice flour or cornstarch dissolved in water. I had added 1/2 cup water and sprinkled little tapioca flour to get thick gravy. Check salt level,  add if necessary. I didn't add salt because soy sauce made it enough salty.
9. Finally heat 1 tsp oil in a small saute pan or tadka pan. Add lengthwise sliced garlic.Stir fry for 30-40 seconds until they turn slightly brown.  Take off the pan from heat, pour it  over shrimp curry. Mix well, garnish with your choice of herb. Enjoy with rice or roti. If you want to skip Garlic tadka / tempering step then add garlic after you finish sauteing onions, stir fry for one minute before adding pepper powder.

Note : Vegetarians can try this recipe with baby potatoes, Nutrela soy chunks, mix blend of frozen or fresh vegetables also this curry will taste great with any variety of koftas.This is very spicy curry, if you need mild heat  then skip adding red chili power and reduce quantity of dry red chilies.

Spicy Kadhai Chicken Curry with Chinese sauces and Banana peppers...Simple Rice & Chicken curry Dinner.

This quick Chinese style Kadhai Chicken curry  I cooked for dinner in March.  There were two banana peppers in the fridge that instantly reminded me of Tri Pepper chicken curry served in one of the local Chinese restaurant. Tri pepper is the combination of  Sichuan pepper corns, banana peppers and whole red chilies. This curry recipe was inspired by the restaurant served Tri pepper chicken. It took little over  half an hour to cook this curry. When I was done cooking, curry in Kadhai looked tempting  that prompted me to pick camera and take picture. It was last minute thought to note this recipe to share in the blog. Try this recipe when you seriously crave for some spicy Chinese chicken curry.
Note - Published on 3rd August.

Chicken curry rice dinner enjoyed on 15th March.

Ingredients :

• 1 lbs - skinless-boneless chicken thighs cut into 1/2 inch small nuggets.(any other chicken portion is fine but keep it in small chunks form.)
• 2 banana peppers - 6-7 inch long - cut into 1 inch pieces.
• One large onion - cut half lengthwise and  finely chop rest.
•  7-8 garlic cloves - finely minced
• 2-3 Tb.spoon - oil
• 1 Tb.spoon - black bean sauce
• 1 Tb.spoon -  teriyaki sauce
• 1 Tb.spoon - vinegar
• 1 T.spoon - soy sauce
• 1 Tb.spoon - Marsala wine
• 1 T.spoon - black pepper powder
• 1 T.spoon - red chili powder
• 1 T.spoon - crushed dry basil  or half cup fresh chopped basil leaves.( Fresh basil is better)
• 1 T.spoon - tapioca flour or replace with 1 T.spoon corn starch.

Method for Cooking Chinese Kadai Chicken Curry :

1. Marinate chicken nuggets in 1 tbsp marsala wine + 1 tsp soy sauce for about 10-15 minutes.
2. Heat 2 tbsp oil in small kadhai or saute pan. Add cut banana peppers in two batches, stir fry / roast each batch on medium high heat for 2-3 minutes until pepper skin is slightly charred. Taste little banana pepper for hotness. If it is hot then I suggest you to skip adding red chili powder and reduce quantity of black pepper powder too.  Drain roasted banana peppers  on paper towel.
3. In the same pan if required add 1 tsp oil,  stir fry onions for about 7-8 minutes until they get soft.
4. Add finely minced garlic, saute for one minute.
5. Add 1 tbsp black bean sauce, 1 tbsp Teriyaki sauce. Mix well.
6. Now add marinated chicken pieces. Discard liquid created from marination. Saute over high heat for 2-3 minutes, stirring frequently.
7. Sprinkle 1 tbsp vinegar, 1 tsp black pepper powder, 1 tsp red chili powder, basil. Combine well, cover saute pan with lid and allow to simmer for 8-10 minutes. Check  there is  enough liquid in the pan, if necessary add 2-3 tbsp water. Stir at regular intervals.
8. Next add roasted banana peppers. Stir gently to combine with chicken and gravy.
9. Add half cup water, sprinkle 1 tsp tapioca flour. (If you are using corn starch / corn flour, prepare paste by adding 1 tbsp water in 1 tsp corn starch) Stir and mix well. Check and adjust seasonings. Throw in some more fresh chopped basil leaves.  Leave it to simmer for 6-7 minutes over medium heat. Serve hot with rice or roti.

Note : This is quite flexible curry. Combination of banana peppers and chicken is the essence of this curry. It is o.k to skip few sauces. If you don't like sweetness in chicken curry then skip Teriyaki sauce because that brings mild sweetness to the dish. In absence of wine use vinegar to marinate chicken. If you are skipping one or two sauces then increase little soy sauce quantity. Taste and adjust soy sauce quantity as you cook. I didn't use salt in this curry because all these Chinese sauces have high sodium content.

Simple Dinner of Kadhai chicken curry and Rice.

Kadhai chicken Curry in chinese sauces.

Thai flavored Spicy Baingan with Lal Mirch Tadka - garnished with purple Basil and Cilantro

I enjoy Chinese and Thai dishes for their distinct  taste, they are full of flavor and nutrients. I  mostly cook veg and non-veg stir fries by using basic Asian and Thai cooking ingredients. This simple eggplant stir fry has Thai flavor. It is quick to prepare and tastes spicy, sweet and sour. Fresh purple basil and cilantro infused extra herbal aroma. Try this stir fry when you crave for something Asian.

Ingredients :-

• 3 Cup heaped - 1 inch chunks  of eggplant. ( I used three 6-7 inches long Chinese green egg plant)
• 1 Medium size onion - cut lengthwise
• 1 whole garlic - cut each garlic clove lengthwise
• 4-5 whole dry red chilies - break in 1.5 inch pieces
• 1 T.spoon fish sauce (vegetarians can skip and use little extra soy sauce)
• 1.5 Tb.spoon malt vinegar (regular vinegar can be used)
• 1 T.spoon soy sauce
• 1 T.spoon brown sugar
• 1/2 Cup - chopped purple Basil ( green is fine too)
• 1/2 Cup - chopped fresh cilantro

Cooking Process :-

1. In a small size thick gauge skillet heat 1 tablespoon oil. Toss in  red chilies, stir and sizzle  for 20 seconds. Now add onions and stir fry on medium heat for 5-6 minutes until onions turn soft and translucent.
2. Now add garlic and stir fry for 1 minute on medium heat. Pour one tablespoon Malt vinegar, stir and mix  with onions - saute for 1 minute. Add fish sauce, mix well - stir  for one  minute.
3. Add eggplant, mix with onions..Increase heat to medium high and cook by stirring continuously. During this process allow onion and eggplant pieces to catch few burnt spots, this will bring nice smoky aroma to the stir fry. If you find it too dry then add one tablespoon water. After 4 minutes sprinkle half tablespoon Malt vinegar, brown sugar and one teaspoon soy sauce over eggplant. Reduce heat to medium low and let it cook for 4-5 minutes or until eggplants get tender. This recipe don't require salt because fish sauce and soy sauce makes it salty. If you skip using fish sauce then add  half  teaspoon  more soy sauce. You may add little salt as per your requirement.
4. Finally garnish with basil and cilantro. Enjoy with roti or rice.

Pot grown purple Basil during summer time.