there is something so satisfying about a meal that comes together in 20 minutes, is really healthy, and has tons of spices meaning tons of flavor in it.
i think i have a new found love for garam masala, which is a good thing, considering i bought a 1/2 pound bag of it (in the ethnic section of the grocery store they have spices in bulk which are double or triple the size and half or a third of the price of the spices in jars in the other part of the same grocery store…does that make any sense?).
last night, we made this meal with friends and then went and saw oblivion. for a sci-fi movie, which is not usually my favorite, i have to say it was alright. it was a little slow at times but they wrapped it up in the end, which i was worried about because it was all over the place at times. if you have nothing to do on a weekend night, it’s not a total waste of time. but it is by no means a cinematic masterpiece.
- 1 tablespoon butter
- 1 cup brown rice
- ¼ cup vegetable oil
- ½ teaspoon cumin
- ½ teaspoon fennel seed
- 1 teaspoon sesame seed
- 1 large onion, sliced thinly
- 1½ lb cabbage (about ½ a large head), shredded
- 1 teaspoon salt
- 1 lb raw shrimp, coarsely chopped
- ¼ teaspoon cayenne pepper
- juice from ¼ of a lemon
- ½ teaspoon garam masala
- In a medium pot, melt butter. Add rice and stir until coated. Add 2 cups water and cook for 30-45 minutes, until tender.
- Meanwhile, heat vegetable oil in a large dutch oven. Add in cumin, fennel, and sesame seeds. Cook until sesame seeds start to pop.
- Add in onion and cook for an additional 4-5 minutes, stirring frequently.
- Add in cabbage and mix well for 4-5 more minutes.
- Add in salt, shrimp, cayenne pepper, lemon juice, and garam masala and cook until shrimp is pink.
- To plate, place cabbage and shrimp mixture over rice.
adapted from madhur jaffrey.
[…] down, Middle Eastern and Indian foods are my favorite things to cook, as evidenced here, here, here, here, here, […]
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