I love spicy food and I like trying new things. And I also like to eat healthy most of the time as it is a big part of being and feeling fit. This South Indian Coconut Shrimp Curry Recipe is excerpted from the cookbook 150 Best Indian, Asian, Carribean & More Diabetes Recipes by Sobia Khan, MSc, RD. The publisher granted permission to reprint it, so I decided to try it myself before sharing with you all!
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| Shrimp Curry (See Recipe) From 150 Best Indian, Asian, Carribean & More Diabetes Recipes. In December 2015 we hosted a giveaway for a copy of this book. Congratulations to the winner Melissa! |
I received a review copy of 150 Best Indian, Asian, Carribean & More Diabetes Recipes by Sobia Khan, MSc, RD from the publisher Robert Rose. In addition, Robert Rose has offered one lucky Feeling Fit, Bit by Bit reader a free copy of this cook book. To enter the giveaway, see the entry form later in this post after the South Indian Coconut Shrimp Curry Recipe. The giveaway runs 12/4/2014 to 12/19/2014.
My Experience Using 150 Best Indian, Asian, Carribean & More Diabetes Recipes
I tested the above recipe and it was amazing! I would not guess it was intended for people with diabetes and pre-diabetes or any particular health issue. It didn’t seem like “health food” at all. It was just good food.The spices were well balanced and the complete dish had just the right amount of spice for me. I admit, I like my food a little spicy, but it was not overpowering. The instructions were clear and easy to follow. If this recipe is reflective of the quality of this cookbook, I will reach for it over and over.150 Best Indian, Asian, Carribean & More Diabetes Recipes is a great choice for anyone wanting to broaden their cooking horizons and who want to decrease carbohydrate consumption (which applies to many people these days). This cookbook isn’t Atkins or Paleo though some recipes will work for those diet preferences, it isn’t vegetarian either but it does include vegetarian friendly recipes. Given 150 Best Indian, Asian, Carribean & More Diabetes Recipes features 150 recipes, there is something for just about anyone.
As the title suggests 150 Best Indian, Asian, Carribean & More Diabetes Recipes by Sobia Khan, MSc, RD contains 150 recipes inspired by international cuisine. I was initially skeptical of the range of cultural cuisine involved, but the Coconut Shrimp Curry recipe won me over!
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Reprinted Courtesy of 150 Best Indian, Asian, Caribbean and More Diabetes Recipes by Sobia Khan 2014 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
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South Indian Coconut Shrimp Curry (Jhinga Malai Curry)
From Page 83, South Asian Cuisine
Reprinted Courtesy of 150 Best Indian, Asian, Caribbean and More Diabetes Recipes by Sobia Khan 2014 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
Makes 4 servings
Southern India is known for its seafood and coconut, and this recipe makes great use of both. The traditional version uses a lot of coconut milk. To reduce the saturated fat content, I used a smaller amount and chose light coconut milk.
Preparation time: 15 minutes
Cooking time: 25 minutes
Ingredients:
- 10 whole cloves
- 7 green cardamom pods
- 2 11⁄2-inch (4 cm) cinnamon sticks
- 1 tbsp vegetable oil (15 mL)
- 1 medium red onion, chopped
- 1 & 1⁄2 tbsp minced ginger root
- 1 tsp ground turmeric
- Water 1-2 tbsp
- 2 medium green chile peppers, slit
- 1 tsp granulated sugar
- 1⁄2 tsp salt
- 1 lb medium shrimp, peeled, deveined and tail removed, rinsed
- 1⁄2 can (14 oz/400 mL) light coconut milk
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| I collected most of the ingredients for a quick group “portrait” missing are the salt, vegetable oil and the shrimp. |
Directions:
1. Using the broad side of a knife, smash cloves, cardamom and cinnamon.
2. In a skillet, heat oil over medium-low heat. Add smashed spices and cook, stirring, for 2 minutes or until fragrant.
3. Add onion and cook, stirring, for 5 to 10 minutes or until golden. Add ginger and turmeric; cook, stirring and adding 1 to 2 tbsp (15 to 30 mL) water if mixture is sticking to pan, for 2 minutes.
4. Add chiles, sugar and salt; increase heat to medium and cook, stirring, for 1 minute. Add shrimp and cook, stirring, for 1 minute.
5. Stir in coconut milk and 1⁄2 cup (125 mL) water; bring to a boil over high heat. Reduce heat to low, cover and simmer, stirring occasionally, for about 5 minutes or until shrimp are pink, firm and opaque and sauce has thickened slightly.
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| I am smashing the cinnamon sticks and cloves in my pestle and mortar. I found this easier than using a knife. |
Tips
Rinse shrimp thoroughly under cold water before cooking them, to remove as much salt as possible, especially if they are frozen.
The key to curries is to thoroughly cook the onions and spices. This helps to remove the raw taste and intensifies the flavors. Although very little oil is used in this recipe, be sure to cook the onion until golden; reduce the heat as necessary to soften and cook the onions to golden without letting them burn.
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| Some progress pictures I took along the way |
Where to Purchase 150 Best Indian, Asian, Carribean & More Diabetes Recipes
Robert Rose Books and 150 Best Indian, Asian, Carribean & More Diabetes Recipes are available at many book retailers in the USA and Canada. For reader convenience, I included my affiliate link to Amazon.com: 150 Best Indian, Asian, Carribean & More Diabetes Recipes
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