Note: This drawing is now closed — the winner is Mina from Fresh Brioche. Congrats! If my last post about the shrimp curry from Anjum’s New Indian (named by Epicurious as one of the six best cookbooks of 2010) wasn’t enough to convince you to enter the drawing for a free copy (U.S. residents please), then here’s another chance. First up, this amazing Bengali Squash with Chickpeas. It’s made with butternut squash, and besides needing to cook it for a little longer than the recipe specified, it was pretty awesome. I won’t recount making the entire recipe, but here are a few snapshots.
A lot of interesting ingredients — toasted spices, chiles, bay leaves, mustard and more. But now you’re thinking, “Wait, what else did you make, because that looks like shrimp in the pan above?”
Yes, I made another shrimp curry from the book by Cooking Channel star Anjum Anand. (Three homemade curries in one day is a very good day.) This one was called Coconut and Mustard Shrimp, and I’d describe it as more of a dry curry, with a very thick coating of a coconut-y sauce. It had a sort of floral quality to it, and I’d say this one is for bold eaters and coconut-lovers. It was quite a day of cooking, and I have the smell of Indian spices in my apartment three days later to prove it. And remember, add a comment on the other post, or heck, just post a comment here, and I’ll enter you into the drawing for a free copy of Anjum’s New Indian.
Love your description of this curry! I’m a bold eater and coconut lover.
then you’d LOVE this curry
I’ve never seen an Indian recipe using butternut squash! Sounds delicious.
right, I’m sure it was adapted from something more traditional, but it tastes great
This combination of ingredients looks to die for!
thanks
All I want now is some rice or fresh roti to go with that shrimp curry. We cook a lot of Indian food at home because my husband is Trinidadian, and I know well that kitchen smell after a day of serious cooking. (And for Trinidadians, there’s no such thing as non-serious cooking.)
oh yeah, roti would be great. i went more traditional and served it with some basmati. i love that comment about Trinidadians.
Count me in!! I’ve been really interested in trying my hand at cooking Indian food for a while. Slowing trying to branch out into other food cultures rather than just the ones i’m familiar with.
okay, you’re in!
the whole point of making curry foods from scratch is obviously the layers of flavors but really, the smells that remain in the house for a couple days. love that.
hmm, 3 days later is a bit much, but i know what you mean
All those curries sound fantastic! AND I really really need a curry cookbook!
Okay, you’re in the drawing.
This looks ridiculously delicious! I want that cookbook!!
thanks. you’re in the drawing.
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