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A Delightful Dish For Lent

I am uncertain about starting this as a new topic or posting it under "who makes the best curry." Here is a lovely recipe I got from my "Maggi Quick Cook Recipes" book. This one is for all curry lovers!

SHRIMP CURRY A LA MAGGI

Ingredients

1 kg (2 1/4 lbs) of Shrimp
1 packet of MAGGI CHICKEN TASTEMAKERS
2 tablespoons of Margarine
1/4 cup of chopped onion
1 clove of garlic (finely chopped)
2 tablespoons of CHATAK HOT AND SPICY MADRAS CURRY
1/2 cup of water
1/2 cup of coconut milk
Mango chutney or Tamarind chutney
Paratha or Jasmine rice

Method

Peel and devein shrimp (or to make life simpler, buy shrimp that is already peeled and deveined!) Season your shrimp with 1/2 packet of MAGGI CHICKEN TASTEMAKERS. Allow to marinate for at least 30 minutes. Heat margarine and allow it to melt completely (not on a high flame since margarine will burn). Saute onion and garlic for 1 minute; add curry powder and stir continuously for 2 minutes. While stirring, slowly add water, coconut milk and the remainder of the MAGGI CHICKEN TASTEMAKERS packet. Lower your burner and cook gently until thickened. Add your seasoned shrimp, stir and cook gently (on a low flame) until tender. Serve hot on Jasmine rice or Paratha, with Tamarind or Mango chutney, on the side.

N.B. I usually season my shrimp with green seasoning and the MAGGI CHICKEN TASTEMAKERS but that's the Trini in me!

Edited: Geenie on 22nd Mar, 2007 - 2:24am

Lent Dish Delightful A

Mmm, that sounds good! Thanks for sharing the recipe.
I'll have a go at making it for my eldest Son, as he loves both curry and shrimps, so sounds ideal for him!

A Delightful Dish For Lent Reviews Consumer & Travel Family Culture

Here is a recipe that my friend invented. These are two well known recipes merged into one: Pholourie and Accra - Polaccra!

POLACCRA

Ingredients

1 packet of Instant Pholourie Mix (Lion Brand) 300g
1 medium sized pack of boneless saltfish (pollock)
1 medium sized onion (finely chopped)
1 small sweet pepper (finely chopped)
2 cloves of garlic (finely chopped)

Method

Boil boneless saltfish for 25 minutes, strain and rinse in cold water. Or prepare saltfish as directed on the packet. Shred the saltfish with your fingers. Mix the whole packet of phoulourie mix with 1 cup of water. Stir as directed on the packet. Add finely chopped onion, sweet pepper, garlic and shredded saltfish to the mixture and stir slowly. Place the mixture teaspoon by teaspoon, in medium hot cooking oil and fry until golden brown. Serve with Mango chutney, Tamarind chutney or ketchup.

This dish may be used as an appetizer or a delightful snack, while relaxing at the beach or at home entertaining friends! Please note that this dish is very spicy!

Lent Dish Delightful A

Geenie, that sounds delicious! I am not a fan of fish but this recipe sounds quite interesting using Pholourie mix. Unique I must say.

Rather off topic, but... I notice you seem to like curry/chutney recipes. Are you an East Indian?

Lent Dish Delightful A

Well I know Lent is over but I tried these two great recipes this week and I thought I should post them here, for all you fish lovers!

Rather off topic, but... I am thinking about using these recipes as part of my feast for both mothers on Mother's Day!

SALMON LOAF WITH CREAMY MASHED POTATOES

SALMON LOAF

Ingredients

1 tin of salmon
Black pepper
1 egg well beaten
1 cup of bread crumbs
1 medium onion finely chopped
1 medium sweet pepper finely chopped
1/4 teaspoon Monosodium Glutamate
1/4 teaspoon Maggi Chicken Tastemakers
2 tablespoons of melted butter or margarine
2 cloves of finely chopped garlic
Crushed Potato chips (Lays, Planters)
Pam No Stick Cooking Spray (butter flavour)
1 tin of Campbell's Cream of Mushroom or Cream of Chicken Soup


Method

Preheat oven to 375 Degrees Fahrenheit. Remove salmon from the tin and remove the bones (if you wish). Crush salmon with a fork. Allow margarine (or butter) to melt in a saucepan over a medium burner (do not burn). Add garlic, onion and sautee for two minutes. Then add sweet pepper and sautee for three minutes. Pour in one tin of Campbell's Cream of Mushroom or Cream of Chicken soup and stir slowly. Turn off the stove, add the crushed salmon and slowly stir until the salmon is incorporated fully in the Cream of Mushroom soup. Stir in one beaten egg. Then add Monosodium Glutamate, Maggi Chicken Tastemakers and a sprinkle of Black Pepper.

Grease your baking dish with either butter or Pam No stick Cooking Spray and place the salmon mixture in it. Sprinkle the crushed potato chips on top. Bake for forty minutes or until golden brown. Makes four servings.


CREAMY MASHED POTATOES

Ingredients
1 kg or 2lbs of Idaho potatoes
250 ml of milk
60 g or 2 ounces of butter or margarine
Salt

Method

Wash and peel the potatoes. Cut them into small quarters. Add the chopped up potatoes to boiling water and allow to cook for twenty minutes. Pour potatoes out into a rice collander. Allow to cool for five minutes. Place the potatoes in a large bowl and mash with a fork or potato masher. Gently heat butter and milk in a saucepan until butter has melted completely (do not allow milk to burn). Turn off the stove and add the mashed potatoes to the milk/butter liquid and stir vigorously. Add a dash of salt. Serve immediately while still hot. Makes four servings.

A Delightful Dish For Lent

Well Carnival is almost here and soon, it will be Lent. I thought about this particular Campbell's recipe which I have made about three times. It is such a simple dish for bachelors to make or mothers to teach their kids. And if you are a tuna fish lover, you will enjoy this dish!

CAMPBELL'S TUNA NOODLE CASSEROLE

INGREDIENTS

2 cans of Campbell's Condensed Cream of Mushroom Soup
1 cup of milk
2 cups of frozen peas
2 cans (about 10 oz each) tuna drained
4 cups of freshly cooked medium egg noodles
2 tablespoons of dry bread crumbs
1 tablespoon of melted butter

METHOD

1. Stir soup, milk, peas, tuna and cooked noodles in 3 qt casserole.
2. Bake at 400 degrees fahrenheit for 30 minutes or until hot. Stir.
3. Mix bread crumbs with melted butter in a bowl and sprinkle over tuna
mixture. Bake for 5 minutes more.

TIP: For a cheese topping, in place of buttered breadcrumbs, top with 1/2 cup of shredded Cheddar cheese over a hot casserole.

Recipe serves 8