Return, & Shrimp and Pineapple Curry

      I'M BAAACK! I guess its been a couple years now. Things got in the way, work, study, school, new relationship, all awesome things but they took up time. Well... study and work paid off. I am now in med school year 2! Also, now engaged to a most wonderful person who makes me inadvertently smile all the time (D). More about those things later (I feel like I could write a book on these past two years)! 

      I have recently decided that it would be a great outlet to have something creative in my life, that can break up the endless hours of studying (okay I havent actually studied hours in about a week... but back to it tomorrow!). I remembered my old rusty food blog, with its mediocre pictures and Im-too-tired-and-not-creative-or-verbose-enough descriptions, and I had a glimmer of an idea. Maybe I could do a couple GOOD posts a month, and not stress about content or frequency? Use the blog for ME and if anyone loves it along the way... well thats just icing on the [gluten free] cake! I do hope some of you love, or at least like, the blog. If nothing else I hope you find it instructive in at least one thing. Extroverted and Socratic by nature, I hope nothing more than to bring smiles, joy and learning to myself and those around me! 

      The pictures may not be any better, and I am trying harder at making it worth reading a little but... its mine. Its mine and there may be others like it, but this one is mine. On to the recipe part...

Taste & Create #2: Passion + Love + Patience = Good Food.

Well, here I am continuing the T&C trades! I really enjoy doing it. I missed the Dec/Jan one because I was in Ecuador, not gonna lie... I'm not too sad about the trade! But here I am stateside again and its time to get back to all my stateside things. Sooo, here for the 2nd T&C I was paired with Shilpa of Passion + Love + Patience = Good Food. I was originally going to do the Cauliflower Curry recipe, but I logged on again to get the recipe and saw a green curry recipe. It seemed so fresh and vibrant with herbs and it featured one of my fave things: coconut milk. So my mind changed , fast. Dory Green Fish Curry. I did everything the same except I substituted in zucchini for the fish. Why? I don't know, it sounded good and I like zucchini. A mild veg to really let the curry shine through.

Zucchini Green Curry
1 big yellow onion, chopped
2 zucchini, sliced
8-10 sprigs of parsley leaves
8-10 sprigs of basil leaves
3 sprigs of mint leaves
3 green chillies (I left this out because I am wimpy with de spice)
1 tsp ginger paste
1 tsp garlic paste
coconut milk
salt to taste

Method:
1. In a blender, blend coriander, basil and mint. Set aside.
2. Heat oil in a pan. Fry onions till it starts turning light brown.
3. Add ginger garlic paste. Fry for 1 or 2 mins.
4. Add the zucchini and fry for 1 or 2 mins.
5. Add the blended mixture and cook for 1 or 2 mins on low-medium flame.
6. Add the coconut milk for the consistency you desire. Cook on low-medium flame for about 4 mins.

Curry, done. The daffodils were blooming so I had to include them!

Close up, with a little extra coconut milk.

Mmmmmm...

I really liked this. It was super simple and very tasty. I love that. Minimal effort for max flavor. I suspect you could add anything to it, while keeping the sauce the same. Yum.

Thanks Shilpa!

Indian meal, in pictures.

MENU:

Vegetable-coconut curry

Veg pakora

Aloo tikki

Rice (no pic)

Naan (no pic)

Tamarind date chutney

Mango lassi

Rice Pudding with coconut and cardamom (no pic)

Making the tamarind-date chutney.

Making paneer.

Weigh it down.

Frying the pakora.

Finished pakora.

Aloo tikki... I LOVE THESE.

Really baaad pic of the raita.

Mango lassi. Delicious.

1.5 c yogurt

2 ripe mangoes, peeled and seeded

1/2 - 3/4 c water

1 t rosewater

honey to taste

Mix with a hand blender or blender. Serve very cold, I like it over ice.

Veggie curry.

Made with paneer, raisins, lots of veg (whatever you want) and a coconut curry sauce.