Lighter Indian Fare

I love Indian food.  What I don’t love is the way I feel after eating all the spicy, creamy curries.  They are heavy, and although I’ve never made one I’m sure they contain lots of bad things like cream and butter in addition to their exotic spices and other ingredients.  I was excited with this month in EveryDay there was a section on Indian.  Last night I tried out a couple of recipes and was very satisfied with the flavor and textures.  The only new spices I had to buy were garam masala and ground coriander.  For some reason I already had tumeric on hand…probably for my experimentations with coconut curry.  In addition these things went together really quickly.  I think next time I’ll steam up some snow peas or sugar snap peas to add to the shrimp during cooking just to get more veggies in the meal or we may try substituting some tofu in for the shrimp (chicken would work well too).

Spiced Shrimp
3 scallions sliced and divided
2 cloves garlic chopped
2 tsp. ground coriander
1 tsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp turmeric
1 1/2 lbs large shrimp, peeled and deveined (this amount will serve 4)
3 tbs vegetable oil
1 tsp salt
2 tsp fresh lemon juice

Combine, half of the scallions, garlic, spices and shrimp in a bowl and coat shrimp well.  Let stand in refrigerator for 30 mins.  In a large skillet heat the oil (I only used 1 tbp) over medium-high and add the shrimp stirring constantly and seasoning with salt until nearly opaque about 2 mins.  Add the lemon juice and continue until shrimp are cooked through.  Top with remaining scallions.

Peas Pullao
2 tbs vegetable oil
1 onion thinly sliced
1/4 tsp garam masala
1/8 tsp turmeric
1 1/2 cups long-grain rice
1 1/2 tsp salt
1 cup frozen peas, thawed

In a large saucepan heat the oil over medium high-heat and add the onion.  Cook til browned (about 10 mins) then add the spices and stir to combine.  Add in 3 cups water, bring to a boil and then add in the rice.  Return to a boil and then lower the heat, cover the pan and simmer, without disturbing for about 18 mins.  Uncover the pan and mix in the peas, cover again and set aside for 5 mins until peas are heated through.

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