One of my favorite Indian dishes is Goan Shrimp. We use a
recipe from the New York Times adopted from Sami Saran. This is a spicy and
delicious rendition. I highly recommend it!
The recipe can be found in our blog of: August 9, 2008.
Click the date to get the recipe. We serve it over Basmati rice, that we make
in the Indian tradition, boiled not steamed.
We started with a Persimmon and Pomegranate Salad with Prosciutto
and Almonds dressed with Saba.
This was a dinner made from two of our favorite recipes! A
real winner.
1 comment:
I love this recipe (the Balthazar cookbook has a number of good recipes) but I still don't know what dried pequillo peppers are. I always substitute Southwestern chile mulato but I have no idea if it's at all similar.
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