Saturday, July 13, 2013

Eggplant & Fried Anchovies Sipyan

Begun Shutki
Burmese dish comprising eggplant and fried anchovies simmered long and slow in a tomato sauce.

Asparagus & Shrimp in Mustard Coconut Sauce

Shrimp and mustard gravy go well with a lot of vegetables such as eggplants, potatoes, pumpkin, summer squash or sweet potatoes. Asparagus provides a crisp note when combined with shrimp and ground mustard.

1 bundle asparagus, trimmed and cut in 1" pieces
1/2 lb. medium shrimp (35-40 count), shelled & deveined
1 tsp. ginger paste
2 Tbsp. vegetable oil
1/4 tsp. nigella seeds (kalo jeera/kalonji)
4-5 green chillies
2 Tbsp. black mustard seeds, soaked overnight in salted water
2 Tbsp. grated coconut (unsweetened)
salt to taste
Juice of 1 lime

1. Grind drained mustard in a blender, strain and mix with lime juice.
2. Heat oil, fry green chillies until skins turn white, remove and set aside.
3. Add nigella seeds and wait until they sputter.
4. Add asparagus pieces along with ginger paste and fry for a few minutes.
5. Stir in coconut and shrimp and simmer until shrimp turn pink.
6. Pour mustard into pan, stir and adjust salt to taste.
7. Return fried green chilies to pan and transfer to a serving dish.

Serve on a bed of hot Basmati rice.

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Grated Cabbage with Eggs

Deem Diye Bandha Kopi
Credit for this recipe goes to Mum who used to cook shredded cabbage with black pepper and eggs. I find it easier to grate the cabbage in the food processor and do the same with the onions and garlic. Adding the shrimp powder (entirely optional) adds a lovely Burmese touch to this dish.