beerclue

cross-posted from: https://lemmy.world/post/31380036

Pan fry shrimp in a bit of peanut oil, lightly salt (I had a 800g frozen pack), set aside.

Sauté 1 diced onion, 4 garlic cloves, thumb of ginger in the same pan.

Add 3 spoons curry powder mix (I used turmeric, cumin, coriander, chili) and 2 spoons of tomato paste.

Stir in 500 ml coconut milk + 100 ml water. Simmer 5–10 min.

Add back the shrimp just to heat up for a couple minutes.

Finish with juice of half lime.

For the raita - I used ~500g greek yoghurt, with a grated cucumber (drained the water), a clove of garlic, a pinch of salt, the juice from half lime, and some fresh mint. (It's very similar to tzatziki, without the dill and less garlic.)

Pan fry shrimp in a bit of peanut oil, lightly salt (I had a 800g frozen pack), set aside.

Sauté 1 diced onion, 4 garlic cloves, thumb of ginger in the same pan.

Add 3 spoons curry powder mix (I used turmeric, cumin, coriander, chili) and 2 spoons of tomato paste.

Stir in 500 ml coconut milk + 100 ml water. Simmer 5–10 min.

Add back the shrimp just to heat up for a couple minutes.

Finish with juice of half lime.

For the raita - I used ~500g greek yoghurt, with a grated cucumber (drained the water), a clove of garlic, a pinch of salt, the juice from half lime, and some fresh mint. (It's very similar to tzatziki, without the dill and less garlic.)

cross-posted from: https://lemmy.world/post/31271237

cross-posted from: https://lemmy.world/post/31267566

cross-posted from: https://lemmy.world/post/30792205

Chicken breast marinated in Greek yoghurt, lemon juice, paprika, cumin, turmeric, salt & pepper, then pan-seared. Served with couscous fluffed with cherry tomatoes, fresh mint & oregano.

Chicken breast marinated in Greek yoghurt, lemon juice, paprika, cumin, turmeric, salt & pepper, then pan-seared. Served with couscous fluffed with cherry tomatoes, fresh mint & oregano.

cross-posted from: https://lemmy.world/post/30664167

Pork shoulder:

• Marinated in orange, lemon, lime juice, salt, pepper, garlic, onion, thyme, parsley, chilli, and cloves for ~1h.
• Pressure cooked for 25 min with marinade.
• Drained and deep-fried the meat until crispy.

Rice:

• Sauteed onion, garlic, thyme.
• Added rinsed rice (1 cup basmati), 1.5 cups water, salt.
• Pressure cooked 5 min, natural release 10 min.

Pikliz:

• Shredded cabbage, carrots, red onion, white onion, shallots, chilli.
• Seasoned with salt, pepper, lime juice, white vinegar.
• Left it sit for about 1h.

Plantains:

• Peeled, sliced, fried until golden. (- I skipped this step: smash, re-fry)
• Salted.

Pork shoulder:

• Marinated in orange, lemon, lime juice, salt, pepper, garlic, onion, thyme, parsley, chilli, and cloves for ~1h.
• Pressure cooked for 25 min with marinade.
• Drained and deep-fried the meat until crispy.

Rice:

• Sauteed onion, garlic, thyme.
• Added rinsed rice (1 cup basmati), 1.5 cups water, salt.
• Pressure cooked 5 min, natural release 10 min.

Pikliz:

• Shredded cabbage, carrots, red onion, white onion, shallots, chilli.
• Seasoned with salt, pepper, lime juice, white vinegar.
• Left it sit for about 1h.

Plantains:

• Peeled, sliced, fried until golden. (- I skipped this step: smash, re-fry)
• Salted.

cross-posted from: https://lemmy.world/post/30513669

The pork ribs: I just used a little salt, pepper, paprika, vegetable oil for the rub/marinade, rested in the fridge overnight. I grilled it in my oven for roughly 1h at 250°C, brushed with a little barbecue sauce at the end, just before cutting.

The fries: after cleaning and cutting, I left them in cold water for about 30 minutes, then broiled until they started to get soft (in salted water). Drained and let to cool off completely. Then fried on a medium heat (~165°) in peanut oil until they just started to get golden. Took them out and rested for 15 minutes (while another batch was in the pot), then fried again on high heat (195°) for a couple minutes until golden-brown.

The salad: a mix of fresh fennel, red onion, caraway seeds, olive oil, lemon juice, salt and pepper.

The pork ribs: I just used a little salt, pepper, paprika, vegetable oil for the rub/marinade, rested in the fridge overnight. I grilled it in my oven for roughly 1h at 250°C, brushed with a little barbecue sauce at the end, just before cutting.

The fries: after cleaning and cutting, I left them in cold water for about 30 minutes, then broiled until they started to get soft (in salted water). Drained and let to cool off completely. Then fried on a medium heat (~165°) in peanut oil until they just started to get golden. Took them out and rested for 15 minutes (while another batch was in the pot), then fried again on high heat (195°) for a couple minutes until golden-brown.

The salad: a mix of fresh fennel, red onion, caraway seeds, olive oil, lemon juice, salt and pepper.