Monday, May 26, 2014

Shrimp 65 (Spicy Indian food!!)

Pregnancy hormones strike again!! Ted and I have been traveling and haven't had time for cooking lately, and I felt like I really wanted to go all out and cook a big tasty meal. I have been craving Indian food like no other, so why not attempt another yummy recipe? 

We absolutely adore a fantastic restaurant called Masala Wok that has wonderful Asian and Indian food. One of their dishes is called Chicken 65 (but we like to get it with shrimp!) and it's delicious! It's incredibly spicy, which of course can be toned down, and they always serve it with Tikka Masala sauce. Tonight, I created our favorite meal with 3 separate recipes - one for homemade naan, one for the Tikka Masala sauce, and one for Shrimp 65! All told it took about 2.5 hours, so this isn't a simple undertaking, but I do have plenty of leftovers and enough naan to last longer than the 2+ meals we have from the rest!!



1 (.25 oz) package active dry yeast
1 C warm water
1/4 C white sugar
3 Tbsp milk
1 egg beaten
2 tsp salt
4.5 C bread flour (I only used 4 C)
2 tsp minced garlic (optional)
1/4 C butter, melted

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. (** Create ginger-garlic paste now **) Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume. (** Begin chicken or shrimp marinade now, and then move onto Tikka Masala sauce**)

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes. (** Start cooking chicken or shrimp now **)

During the second rising, preheat grill or skillet to high heat.  We have a griddle on our stove, so I heated that up with about 10 minutes to spare for the dough to rise.

At grill/griddle side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.  

Tikka Masala Sauce


1 tablespoon ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cardamom (our grocery store does not carry this!! So I skipped it, it was still tasty!)
1/2 teaspoon ground nutmeg
1 1/2 teaspoons paprika
1/2 teaspoon cayenne
1 tablespoon grated peeled fresh ginger (from 1-inch piece)
4 tablespoons (1/2 stick) unsalted butter
1 large white onion, finely chopped
1 1/2 cups canned tomato purée 
3/4 cup water
1/2 cup heavy cream or half-and-half
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and grated ginger. In a heavy, wide 4-quart pot or sautée pan over moderately high heat, melt the butter. Add the onion and sautée, stirring occasionally, until light brown and caramelized, about 5 minutes. (Note that because they are sautéed so quickly over moderately high heat, the onions will not caramelize evenly.) Reduce the heat to moderate then stir in the spice and ginger mixture. Add the tomato purée, water, heavy cream, and salt, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 minutes. DO AHEAD: The sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days. I set this aside after making to continue with the naan and shrimp, but about 5 minutes before serving, heated it up again and placed in individual containers for dipping/pouring. 

Shrimp 65


Approximately 20 pieces of pre-cooked shrimp (remove tails)
Oil for deep frying
1/2 C yogurt
Salt to taste
1/4 tsp ground Turmeric
1/2 tsp red chili powder (I only have "chili powder" which I have to assume is the same since it's red, but I could be wrong! Still tasted good!)
1/4 tsp ground Coriander powder
For Marinade:
1/4 tsp ground Turmeric powder
1 tsp red chili powder
1/4 tsp ground black pepper
1 tsp ginger-garlic paste (about 1" fresh ginger + 3 cloves garlic minced)
1/2 tbsp Amchoor powder (or substitute 1/2 tbsp lemon juice)
Salt to taste
To coat shrimp that has been marinated:
1 egg
1 1/2 tbsp cornflour
1/2 tbsp rice flour
A plastic bag
For Tempering/poppu/tadka:
1/2 tbsp cooking oil 
1 sprig curry leaves
2 cloves minced garlic (optional)
1/2" ginger, grated 
4-5 Green chilies, slit length wise (I used 6 serrano peppers and I was SWEATING!)

Marinate shrimp in the ingredients called for marinade for 1 hour in a plastic bag. (** Create Tikka Masala sauce now **)
In a bowl, mix yogurt, salt to taste, ground turmeric, red chili powder, and ground coriander. Set aside. After marinating the shrimp, add the beaten egg to the bag and shake it up. Then add cornflour, salt to taste and rice flour to coat the shrimp. Add a tbsp of water if required. (** Begin cooking basmati rice now according to rice instructions - takes approximately 20 minutes **)
Heat oil for deep frying. Once the oil is hot, add a few shrimp pieces into the oil without crowding the pan and cook on medium flame. Once the shrimp coating is browned, remove onto paper towels. Set aside. Repeat with rest of the shrimp pieces. (** Begin cooking naan now **)
Remove remaining oil from pan and leave just about a tbsp of oil. Add garlic and ginger and saute for a few seconds. Add curry leaves and green chilies. Saute for a few seconds. Add the deep fried shrimp and toss well and cook for 2 minutes.
Add the yogurt mixture and cook on low to medium flame, mixing the contents well. Toss the shrimp until the yogurt dries up and the shrimp absorbs the yogurt mix.

Once all of the food is ready, serve the rice and Shrimp 65 together with Tikka Masala sauce on the side with naan! Enjoy!!!

1 comment:

Anonymous said...

Looks good