Cooking Class-Regional Cuisines of India

Last Tuesday morning I took a Regional Cuisines of India Class at my local Sur La Table.  It was fantastic!  It was a small class of 5 and we prepared each dish from start to finish.  Usually in a bigger class, they have you split up and one group prepares a dish and another group prepares a different one and certain key things are brought to the whole groups attention.  This class, however, felt more intimate and individual.  The cost of the class was $65 and we ate what me made at the end. We made 5 delicious dishes:

Curried Vegetable Samosas ( Northern India)

Gingered Coconut Curry w/Shrimp (Southern India)

Pork Vindaloo (Western India)

Pineapple-Tamarind Chutney (Eastern India)

Cilantro-Scented Basmati Rice

From top left clockwise: Ginger Coconut Curry w/Shrimp, Samosas, Pork Vindaloo mixed with the Pineapple Chutney and Cilantro Scented Basmati Rice.  

I want to share the recipe that I think everyone would like, although it all was very tasty.

Gingered Coconut Curry with Shrimp

Yields 4 servings

1/4 cup vegetable or canola oil

2 med. shallots, peeled and thinly sliced

4 large cloves of garlic, peeled and finely minced

3 tbsp. grated fresh ginger

2 tsp. ground cumin

2 tsp. ground coriander

2 tsp. curry powder

1/2 tsp. ground cardamom

1/2 tsp. cayenne pepper

2 med. carrots peeled and cut into 1/4 thick rounds

1 med. red bell pepper, trimmed, cored and cut into 1/8 inch strips

1 (13 oz. can) coconut milk

1 cup fresh or frozen thawed peas

1 lb. large shrimp, peeled and deveined

1 bunch (3/4lb) fresh spinach, stems removed

kosher salt and freshly ground pepper

1/4 cup fresh cilantro leaves for garnish

1/4 cup cashew nuts for garnish

Heat a large skillet over med. heat until hot but not smoking.  Add oil, swirling to coat, then add shallots, garlic and ginger.  Cook, stirring constantly, until shallots are soft, about 4 to 5 minutes.  Add dried spices and cook, stirring constantly, until spices smell toasted, about 2 minutes, taking care not to burn them.

Add carrots and bell pepper strips, stirring to coat with oil and spices.  Cook, stirring occasionally, for 2 minutes.  Add coconut milk and green peas, stirring well to combine.  Stir in shrimp and spinach.  Simmer until the shrimp is pink and cooked through and spinach wilts, stirring often, about 4 to 6 minutes.  Taste and season with salt and pepper. 

 To serve, place curry in a serving bowl and garnish with cilantro leaves and cashews.  Serve immediately.