Tonight's wonderful Indian Dinner (if I do say so myself)!

Ok- I set out to make an actual recipe for dinner, and it was amazing!

Here are the recipes if you're interested: It took 40 minutes or so to make. It's based on a recipe from a cookbook called "Indian" put out by Parragon Publishing (yes, 2 r's). My kids both loved it. Start the rice first, and let it cook while you prepare the shrimp.


Lemon-laced Basmati Rice (I just had american long grain):
I put 2 cups of rinsed rice in the rice cooker with the water called for on the package. Then on top of it, I put 1 tsp salt (or to taste), 1/2 cup cashews, and a generous squirt of lemon juice.
Then, in a saute pan:
2 Tbsp Olive Oil
1 tsp mustard seeds
1/2 tsp turmeric
1/2 tsp cumin
After these have sauteed together for a minute or two, pour the hot, fragrant oil into the rice cooker (or pot) and stir it up. Close the lid and cook per directions on rice package.


Goan Shrimp Curry with Hard Boiled Eggs
*And don't say eww eggs... just try it!
*Also, for a vegetarian option, try it with baby bella mushrooms instead of shrimp.
4 Tbsp Olive Oil or butter
1 large onion, finely chopped
2 tsp minced ginger (or 1 tsp ginger powder)
2 tsp minced garlic (or 1 tsp garlic powder)
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp chili powder (or according to how spicy you want it, less or more)
1/4 tsp pepper
2 Tbsp water
1 can diced tomatoes
1 cup coconut milk
1 tsp salt, or to taste
4 hard boiled eggs
1 lb peeled, deveined raw shrimp
Juice of 1 lime
3 Tbsp chopped cilantro leaves

Instructions:
Start a pot with water and boil 4 eggs.

1. Get a large stock-pot and put in 4 Tbsp Olive oil or butter and 1 large onion finely chopped. Soften the onion for 2 minutes or so over medium heat then add the garlic and ginger and cook for a minute or so. While this is cooking, get a small bowl and combine the coriander, cumin, turmeric, chili powder and pepper. Add 2 Tbsp water to the spices to make a paste. Reduce heat to medium/low and add the paste to the onion mixture. Reduce heat to low and cook for 3 minutes.

2. Add half of the can of tomatoes, cook for 2 minutes, add the other half. Then add 1 cup coconut milk and bring to a slow simmer for 6-8 minutes stirring frequently.

3. Shell the eggs while that is cooking, and using a sharp knife, slice 3 slits in each egg lengthwise but don't cut all the way through (this will keep it together for those that may not want to eat the egg, and for presentation).

4. Add the eggs and the raw shrimp, increasing the heat to medium or a little higher and cook for 6-8 minutes.

5. Stir in the lime juice and half of the cilantro. Remove from heat and transfer to serving dish. Garnish with remaining cilantro and serve over the cashew rice. AMAZING.