Poori Masala

 

 

 

Poori is a fried flat bread & a very famous Indian breakfast. This is famous all over India be it south or north. However there are also some different version of pooris in different states like the stuffed pooris. This one is a simple one & tastes great. Since this is deep fried, I rarely make pooris for breakfast at home. This is my hubby's fav & when made he will have at least 8 to 10:). He loves to eat with mixed fruit jam after he is done with curry. I was not too sure to post this recipe or not coz this is very very simple. Since I wanted to have a good options for breakfast in my recipe index, I am posting this.

 

Ingredients

• 2 cup wheat flour
• 1/4 tsp salt (or as needed for taste)
• 1/2 cup water (as needed to make a pliable dough)

Directions:

1. In a mixing bowl mix in wheat flout & salt.
2. Now add in water as required & make a soft dough kneading it continuously for about 2 to 3 minutes.
3. Make small balls out of it. You can decide don the size of pooris depending on the size of your pan.
4. Now with a rolling pin, roll the small dough thin & flat. Sprinkle some flour on top so that it doesn't stick. Now remove any access flour & drop it in the hot oil.
5. Once you drop it in oil, make sure you keep pouring the hot oil on top of these pooris so that they puff up. Just 30 seconds is all that you need to get these cooked & puffed.
6. Now they are ready to eat.

Note:

• Make sure you make many flat pooris so that you can fry them faster back to back.
• Do not let the rolled pooris sit long outside as they will get hard & crack.
• You have to fry them in hot oil like we do for Papads
• These are best with Potatoes Peas curry.

 

 

Tomato Soup

Unfortunately yesterday there was some problem with Internet connection at home & I couldn't blog nor do any work on line. Now everything is back to normal & I am happy to be back in my small on line space. I cant tell you how many pending posts I have! There are more than 30 food pics for which I have to update the post in my blog. Frankly I love cooking more than writing:) or for that matter talking. You ask me for a recipe on call, I will go blablabla..... but if someone asks me to post a recipe online, I will be as slow as a snail:) I also have a friend who is here in Singapore for a week with us. Tuesday was a full shopping fun day. I took her to Bugis street, orchard & she shopped a lot. Along with her, even I was able to find some stuff for myself.

Now coming  back to today's post, This is a Tomato soup recipe & a old one. I think made this some 2 months ago. The color looks more yellowish because the tomatoes I had were not very red. In most resturants they also add in some red color to the soup to make it look red. I just went with the natural color. I am not a soup person & I make them very rarely. But now I am thinking that I need to make more of soup for dinner. That way I can keep my weight under control. This is how I made it.

Serves: 4 big bowl
Making time: 30 mins
Cooking time: 10 mins

Ingredients:

• 3 Tomatoes
• 1 Tbspn minced garlic
• 1 onion chopped
• 1 chicken cube
• 1/4cup hot water
• 3 cups water
• 1/4 tspn pepper powder
• 1 Tbsp corn flour
• 1/4 cup water
• 1 Tspn sugar
• 1 Tbsp oil
• salt as per taste

Direction:

1. Put the tomatoes in boiling water for 2 minutes, now remove tomatoes out. Gently peel off the skin of the tomatoes, chop them & set aside
2. In a Pan add oil, fry garlic, onion until translucent.
3. Combine the chopped tomatoes, salt, pepper powder & saute this for 2 to 3 minutes or until tomatoes are mashy
4. Add the chicken cube in 1/4 cup of hot water & make a think paste. Add this paste also to the tomatoes mixture.
5. Now allow the tomato mixture to cool for sometime & once cooled out in in a blender & make a smooth puree out of it.
6. Pour the puree back into the Pan & bring this to a boil along with 3 cups of water for about 2 minutes.
7. Now make a paste out of 1/4 cup of water & corn flour. Pour this mixture into the tomato puree mixture along with sugar & keep stirring. Turn off the flame after 1 boil.
8. Garnish the soup with coriander leaves & some extra pepper powder if required.

Note:

• If you are a vegetarian then skip adding chicken cube. Since I love the chicken flavour, I added this. You may also want to add vegetable stock instead

 

Bread sticks

Every kid loves to munch on chips & so is my little one. Zion just loves chips & can finish off the entire packet. We all know that the store brought chips is not a healthy one. The seasoning used in them is definitely not good for kids & also adults. Since zion loves something crispy tasty, I made this buttery bread sticks. These were really crisp, lightly sweet & also very tasty. He loved having these & asked for more. These are very easy to make & the recipe is very similar to the pie crust. This is how I made these cute little yummy sticks.

Ingredients:

• 2 cups all purpose flour
• 1 Tspn baking powder
• 80 gms cold salted butter
• 1/2 cup of powdered sugar
• 1/4 cup of cold milk
• Pinch of salt

Directions:

1. In a bowl mix in the dry ingredients & rub the cold butter to the dry ingredients. Make this mixture like a bread crumb consistency. Just your finger tips are enough to get to a right consistency,
2. Now add in a little milk to bring this mixture together to form a soft dough.
3. Use a rolling pin & roll the dough on a flat surface & cut them into long sticks or any shape for that matter.
4. Pre heat the oven to 250 degrees & bake them for about 15-20 mins or until they are crisp & done.

Note:

• These can be had with some dips like mayonnaise, cheese sauce, ketchup of just like that.
• Store them in a air tight container so that they remain fresh & crispy.

 

Pepper Chicken Masala

 

Tomorrow a friend of mine is visiting Singapore for a Dental Conference. Its gonna be fun because she is going to stay with us for a week. Now that she is around, I will also get introduced to a good Dental surgeon who can do my wisdom tooth surgery. Well Dental stuff is very very expensive here. I have enquired in couple of good places & they are charges are not less than $2000:(.  Hoping she will get me some discount too:) Well although our family is filled with Dentists, I never get the time back in India to get this done. Th last 2 visits Zion was little & I really dint have the time for this. Coz once the surgery is done I will be on bed for a week. So finally I am left with one option to do here in Singapore, as my Maid can take care of Zion while I rest.

So coming back to today's post, This is a Coorgi way of making Pepper chicken. This is my mother's recipe & I love this pepper fry. My mom would mostly pair this up with Akki Rotti & Kadambittu. I can still remember eating it almost every weekend while its raining outside. I made it Yesterday for dinner & my hubby couldn't stop eating:) Curry, spices, masala is all that he needs for food. He is game for any tasty Indian food. I kind of get bored with too much Indian. So, I am planning for Prawn Burgers for dinner tonight:) Well I have also taken a video recipe for this one. I will be publishing it as soon as I do the editing. This is how I made the Chicken Pepper Masala.

Ingredients:

• 1 kG Chicken cleaned & medium cut
• 2 Onions sliced thinly
• 2 Medium Tomatoes chopped small
• 1 Tbsp Minced Garlic
• 2 Tbsp Minced Ginger
• 2 Tbsp Lemon Juice
• 1 Tspn Chili powder
• 1/4 Tspn Turmeric powder
• 1 Inch Cinnamon Stick
• 4 Cloves
• 4 Cardamom pods
• 2 Bay leaves
• 1/2 Tspn Grated Nutmeg
• Garam Masala (Recipe below)
• 2 Tbsp Oil
• Salt as per taste
• Coriander leaves to garnish
• 1/4 tspn Sugar

Garm Masala

• 2 Tbsp Black pepper corns
• 1 inch Cinnamon
• 4 Cloves
• 5 Cardamom pods
• 1 Petal Star Aniz
• 2 Tbsp Coriander seeds
• 1 Tbsp Poppy seeds

Direction:

1. Wash the chicken well, drain water & set aside
2. Dry roast all the ingredients mentioned in the Garam masala & make a fine powder by grinding it in mixer.
3. In a heavy bottom Pan add oil, tip in minced ginger, garlic, cinnamon sticks, cardamom, cloves, bay leaves, grated nutmeg, Fry this for a minute. Now add in the onions & let it fry until pink.
4. Combine the tomatoes, Garam masala, turmeric powder, Chili powder & give it a good mix. Add 4 Tbsp of water so that the spices gets well combined. Fry this for 2 minutes.
5. Add in the chicken to this & give it a good mix. Season it with salt & lemon juice. Close lid & cook this on low flame for 15 to 20 minutes. In between saute once or twice. You needn't add water as the chicken will leave a lot of water while cooking. In case you want more gravy then add 1/4 cup of hot water. We never add water as its tasty this way.
6. After 20 mins of cooking check if the chicken is done. If done garnish it with sugar, coriander leaves & its ready to serve.

I could some how manage to take some pics of the making of Chicken pepper.

 

Chocolate Tofu Pudding

Now the Haze situation seems to be getting better. I am just praying hope it doesn't come again due to wind flow direction. Last week when the Haze was really bad we decided to fly off somewhere & take a break for a week. My hubby is from Kerala & his house is just near the river. During Monsoon there will be bad floods & the water will come up to the living room. This time around there was floods & we dint want to travel to Kerala. Along with Floods comes all kinds of illness too. Heavy rains at my home town coorg too:(. To go there we have to take a flight to Bangalore & than drive all the way. To avoid all this hassel, we decided to go to Chennai. Can you believe, out of all the places we booked tickets to Chennai:) My sister lives in chennai & she has a 7 years old girl who is crazy about Zion. So thought it will be fun for the kids.

Now why Beach resort at Chennai? simply because while I was working at CSC, I used to do a lot of training programs for the campus grads at a off site location. Mostly we used to do it in Fishermans-Cove-Chennai & ideal beach resort. These 2 places were amazing & I use to love the 3 days training program. I was unmarried then & I always dreamt that I have to come to this place after marriage. This place is very romantic, the food is amazing & the property is really huge. Since we had one team building activity where in participants need to cook food, i used to get access to the kitchen . For this activity, I had to brief the chef's on what we need & I also wanted the chef to be our judge. Oh I really miss those days! I used to do like 3 to 4 workshops in a week & used to travel so frequently to Chennai from Bangalore. I cant tell you how much I love facilitating Training programs & I am so glad that I am back to facilitating job. The respect you get in this field is so good & Unexplainable. Its like how we still respect our teachers & look up to them. Its the same way here & the only difference is that I train adults in corporates:)

So now coming back to today's post, My son likes anything that looks like custard. He calls it yummy. Most of the time I make either egg custard or Vanilla Panna cota for him. There are times when I pick up ready custard from the supermarket. I had picked up some silken Tofu & thought of making pudding out of it. It came out very well & Zion Loved it. Tofu has a wired smell & its totally bland. Its very important to flavour it well. I made Chocolate Tofu Pudding & its very very easy to make. This is how I made it.

Ingredients:

• 1 cup silken Tofu
• 1/2 Cup sugar
• 1 Tspn Vanilla essence
• 4 Tbsp melted Milk chocolate
• 1 Tspn Gelatin
• 1/4 cup hot water

Direction:

1. Mix the 1 tspn gelatin in 1/4 cup of water & let it rest for 2 to 5 mins. Now with a fork mix it well.
2. In a mixer tip in silken tofu, sugar, Vanilla essence, melted chocolate & gelatin mixture. Blend it for 2 minutes until everything is well combined.
3. Now pour it in a mould & let it set in the fridge for 4 to 6 hours, or in the freezer for 1-2 hour.
4. Since I had some cherries, I garnished this dish with cherries.
5. Note this pudding is very delicate so be careful when you cut it or serve it.

Note:

• If you dont like Tofu you just replace it with heavy cream/ whipping cream.
• Eat it fresh & try to finish it off by a day or 2. 
• Tofu is very healthy & rich in protien.

 

Murukku Recipe

 

Back again after a week long break. It was a roller coaster ride in the last 1 week. The haze was very bad here in Singapore & we booked the tickets to India to spend a week's time. Unfortunately we had to cancel the tickets, as the so called "stupid Air India" flight schedule kept changing. The actual time was 10:30pm but then got rescheduled to 12, 1,  2, 2:30, 3, 3:30..... Then got to know that the Pilot was missing blabla... In the midst of all this my son got sick & had high fever. So we decided to cancel our trip & got home. Zion was in the hospital for 2 days & was treated for Viral infection called Croup caugh. Now he is better, all up & running.

 

So coming back to todays post, since childhood Chakkuli /Murukku has been one of my fav savoury snacks. My mom made these mostly during Christmas as part of Kuswar.  Kuswar in Konkani means Christmas sweets. My mom used to make more than 15 varieties of Xmas sweets & we used to go treat our friends with these. My Mom adds eggs, coconut milk in her Murukku recipe. Her Murukkus are very rich & tasty. This recipe here is not my Mom's recipe, but I tried Chef in you's recipe. You can visit here for the Original recipe. The recipe looked very simple & instant kind of. This was in fact instant & I made them under 1 hour. They were very crispy, tasty & we loved it. Since Zion's Birthday was around the corner I made a box full of these to serve the guests.

 

 

Makes around 30 big murukkus & 40- 45 small ones.

Making time: 1 Hour

 

Ingredients

• 3 cups Rice flour
• 1/2 cup Moong Dal (Yellow Lentil)
• 1/4 cup Channa Dal (Bengal Gram)
• 1 tsp Cumin seeds (Jeera)
• 1 tsp Sesame seeds
• 1 large pinch Asafoetida powder
• 2 tbsp Butter
• Salt as per taste
• 1/2 Tspn chili powder
• 1 cup of water
• Oil for deep frying

Directions:

1. Heat a heavy bottom pan, dry roast the Moong dal & channa dal until fragrant. Remove from heat & set aside to cool down. Once this is cooled, grind this to a fine powder
2. Now in the same pan dry roast the rice flour for 2 to 3 mins on low flame. Remove & keep it aside.
3. Add all the ingredients except butter in a large bowl & mix this well with a spatula
4. Now using your fingers, knead it to a bread crumb consistency. Doing this will make the Murukku  crispy
5. Now Add water until it comes together into soft dough (Like Chapati dough consistency)Close the dough with a kitchen towel & set aside for 10 mins.
6. Prepare the Murukku making press with a star tip.
7. Now take a large ball size of dough & fill the Murrukku maker with this. Make spiral shapes or just loose Murrukus. I made some large spiral Murukus & some small ones.
8. I piped the Spiral Murrukus on a Parchment paper first.
9. Now fry them in hot oil for about 2 to 3 minutes. I fried 5 Murukkus at a time in the oil. Depending on your Pan size you can decide on how many will fit in.

Here is the step by step picture:

Use a star tip in your Murukku making presser/machine

Here is the Video on how to make these spiral shapes:

Note:

• These Murukku were very tasty, crunchy but a little hard to bite. I like it this way too so I loved eating them. (Like the ones you get in the store) Well the ones my Mom makes is melt in your mouth kinds:) I will post her recipe soon.
• Make sure you store them in a air tight container. Mine stayed fresh for a week in a airtight box,

 

Chicken Kosha

The Singapore Haze has become bad to worse now. Its been 4 days now & my poor little fella is in house arrest. My cutie pie is very understanding & is self entertaining himself with all the toys around. In spite of keeping all the doors & windows closed our home has a burnt smell. The air is totally contaminated & we just hope that it reduces soon. Our only worry is our child's health. Hubby says lets go back to India for a week & come. We are still deciding on that & hope things get better here soon.

Yesterday Hubby was working from home. Since he was home, I thought of making some curry as he LOVES curry. I have been thinking of making this famous Bengali Kosha from a long time. Finally that day was yesterday:) I made it & it was finger licking good. Kosha means slow cooked in Bengali. Traditional no liquid is added in this recipe & also no tomatoes. While doing some research on the net, I saw a lot of people have different version of Kosha. I finally went a ahead with making one that I liked on You tube by Kalyan in India food Network. His was made with Mutton & I altered my recipe according to chicken. I have not used any water other than some yogurt. The flavours in it was amazing & it definitely tasted yumm. This is a must try for all curry lovers. Since I have a very demanding taste bud, I try & venture out on making different curries. This is how I made it

Ingredients:

• 1 Kg Chicken cleanes & cut into medium pieces
• 3 Onions chopped & pureed (Paste)
• 3 Tbsp thick yogurt
• 1 Inch cinnamon stick
• 4 cardamoms
• 4 cloves
• 2 Bay leaves
• 1 Tbsp Minced Garlic paste
• 2 Tbsp Minced Ginger paste
• 1.5 Tbsp chili powder
• 1 Tbspn coriander powder
• 1 Tbspn Cumin powder
• 1/4 Tspn turmeric powder
• Salt as per taste
• 3 Tbsp Oil
• 2 large Potatoes sliced &  Pan fried
• 1 tspn Sugar
• Coriander leaves to garnish

Directions:

1. Make a paste of yogurt, Chili powder, turmeric powder, cumin powder & marinate the chicken with this paste. Let it sit in the fridge for at least 2 to 4 hours. The longer the better.
2. In a Pan add 3 Tbsp of oil, 1 tspn sugar & keep sitting it until the sugar has browned (caramelised)
3. Add in the Cinnamon stick, bay leaves, cloves, cardamom, Onion paste to this & keep sauteing for about 3 to 5 mins.
4. When the Onions turns pink, add the marinated chicken, salt & give it a good mix.
5. Now cook this on low flame for about 20- 25 mins. Keep sauteing in between & do not add any water.
6. When the chicken is almost done, combine the Pan fried Potatoes & give it a good mix. Close lid & cook for another 2 mins. Turn off the flame & garnish the dish with coriander leaves. The dish is ready.

Note:

• The sugar is caramelised to give a nice golden colour to the curry.
• If you want more gravy then you can add tomatoes.
• Traditionally mustard oil is used. Since we don't consume Mustard oil, I used the regular sunflower oil.

  
 

Tayo Cake

 

Zion's Birthday is on 15th June, since 15th fell on Saturday we kept the school party & friends party on the 14th. Zion has a lot of friends in the Condo & I thought of inviting his friends in the evening for a small Birthday celebration. I decided to make Tayo cake & add in some figurines from the Barnyard cake. Since this party also was on the same day as school party, I was left with limited time. Making Tayo cake was really easy. I baked & frosted the cake the previous night. The cake was sitting in the fridge & it was easier for me to come back from school & just do the fondant decoration. Thankfully the animal figurines were not attacked badly in Zion’s school. Adding farm animals was an instant idea & just went with the flow. If you have a closer look at the cake you will realise that it’s very shabbily doneJ The school party was at 3pm & by the time I got back home it was 4. I was left with only 1.5 hours to do the fondant decoration. I was again very happy with the way the cake looked. My hubby was feeling so proud & kept saying that you are really very creative. He couldn’t believe that in such a short time I would make it look so good. Now it sounds like self-praise right? Hehehehe…

Well the evening party also went on well. Zion along with his friends danced on Gangnam style song. Zion was very excited to see “Tayo the little Bus”cake. He in fact was very unhappy when we cut the cake. He kept screaming oh no… Tayo, tayo…… poor fella kept re-joining Tayo’s head back to the cake. LOL:) After the cake was done I called this cake " Tayo the little Bus goes on a picnic to Barnyard with Farm animals":) For the Barnyard cake I had some idea on how I wanted it to turn out but for this one it was all instant imagination. I can say more like a cut copy paste style with all that repetition of farm animals:)

 

How I made the cake:

1. I baked a Vanilla pound cake in 9 inch square pan. For Pound cake recipe click here.  The cake turned out 2 inch in height, it’s a very short cake & that’s what I wanted. I cut the cake into 3 piece vertically & just layered one on top of the other. So I dint so any shaping:) This was very easy.
2. On each layer I filled some Vanilla butter cream icing. & crumb coated the entire cake with Butter cream.
3. The fondant I have used here is again Home made fondant. I used edible black marker on Tayo for the black colour windows.
4. The Pond water is made from Wilton edible gel.
5. I piped the green grass from the left over whipped cream that I had.
6. If you want to know more about cake decoration & more details on the cake, Join my group budding cake decorators on face book. Click here to join.

 

Barnyard Cake

I can’t believe that my tiny little boy is already 2! I still remember how little my baby was. He was just as big as 1 ltr pepsi bottle. Most of you already know that my lill boy was born 5 weeks earlier than the due date. Today my super active toddler is all grown up & running all around. He has already mastered all skills that are needed for him to outshine. I am so blessed to have such a wonderful family & the last 2 years as a full time mommy has been super fun. 

My first fondant decorated cake was Zion's 1^st Bday cake. The theme was Jungle safari & I was really happy with the outcome. (Click here) However there was a lot of scope for improvement & over this last 1 year I have learnt a lot on my own in cake decoration.  Baked & decorated so many cakes for my friend’s parties. I never knew that this field would make me so popular.

Coming back to today's post, I had decided that for Zion’s 2^nd Bday I have to make a very special cake. The ideas kept changing in my mind. My son’s fav Cartoons are Team Umi zoomi & Tayo the little Bus. I initially thought that I will make Team Umizoomi cake, but later changed my mind & decided to go ahead with Barn yard cake. Why Barn yard? Coz farm animals are the topic of discussion in Zion’s school for this semester. I thought it would be great idea to make this cake for his school celebration as all the kids would love to see these animal figurines.

I dint want to bake a lot of cake & waste. Hence I decided to make the Barn house with rice cereals & for the bottom I made a 9 inch round vanilla cake.  The cake was more than enough for 25 people. Every child including teachers loved the cake. It was such a joy watching all the kids enjoying eating it. The teachers were all praises & couldn’t believe that it was home made. Both my hubby & I had gone to the school for the cake cutting. Z was acting like a leader in class & I could see that he was trying to show off that it’s his cakeJ. He was after the tractor & had already eaten one tractor at home & now was game for another one too:)

 

I Baked a Vanilla Butter cake very similar to my Pound cake, with some extra butter in it. The cake had a 3 layer filling of Chocolate Butter cream icing. I definitely don't have any step by step tutorials for this. Please feel  free to ask me if you have any questions.

 

For Pound cake recipe click here.  I baked 2 batches of cake to make it this tall.

Chocolate Butter cream recipe:

300 gms Butter (I used Amul Butter)

7 - 8 Cups sifted Icing sugar

1/4 cup heavy Whipping cream

1 Tspn Vanilla Essence

1/4 cup +2 Tbsp Coco powder

Pinch of salt

Method:

1. Make sure butter is at room temperature & not very soft.
2. In the bowl cream butter until smooth and creamy, 2 to 3 minutes with an electric beater on medium speed.
3. Add 7 cups icing sugar one cup at a time. Once the icing sugar is well mixed add whipping cream, coco powder and vanilla; mix until light and fluffy. (for 3 to 4 mins) If you feel the frosting consistency is not right, then add in some more icing sugar.
4. With a spatula fill each layer with 1/2 inch frosting & crumb coat the entire cake with this icing.
5. Let the cake rest in the freezer for 10 mins until the crumb coat sets.
6. Now remove cake out & do the final frosting around 1/2 inch thick on the outside.

 

Note:

1. Most of the figurines were made out of home made Marshmallow fondant. For recipe click here
2. The figurines were made 4 days in advance & I put them in a air tight container.
3. Rest of the fondant that I used for decoration was home made Fondant. I just followed Veena's recipe for this. Check her site here for the recipe. This fondant turned out so good & tasty. I could eat the fondant just like that. This is the best fondant I have ever tasted. Thanks Veena again for sharing your recipe.
4. The Barn house is made of Rice cereal. I just used 5 cups of rice cereals & 2 cups of marshmallow to make this. Pop the marshmallow in the microwave for 1 minute until its melted. Now mix in the rice cereal & make it a soft dough. Now you can shape it to any shape you want
5. To make the farm animals, I watched some tutorials on youtube. Pig Tutorial

 

 

 

 

 

 

Prawn curry

So finally I am back to blogging after a small gap. The last 2 weeks have been a really busy week for me. One I have been busy with my son' s2nd bday celeration & other is I will be starting work after 2 years of gap. So now its "Corporate2kitchen- kitchen2corporate"

Now coming back to todays post. This is an old dish that I made a week ago. As mentioned in my earlier posts, You already know that I am a great fan of Shrimps. Found these in the market after a long time as these are not very frequent visitors. The moment I spot them & I buy them immediately. These gets sold really fast. Shrimps have a natural sweetness & they taste good anyway you cook them. Just the salt & pepper is enough to season & this will still taste delicious. This curry is a very easy recipe & I have used the basic spices in this. Just the chili powder & turmeric powder. Just these 2 spices are enough to season this & make it delicious. BTW there are many other seafood which has natural rich flavour so overkilling them with lot of masalas/spices will spoil its natural taste.

Ingredients:

• 1/2 kg cleaned shrimps
• 1 onions chopped small
• 1 big tomato chopped
• 1 Tbsp minced ginger
• 1 tbsp Garlic
• 1 Tbsp Red Kashmir chili powder
• 1/4 tspn Turmeric powder
• Less than 1/4 tspn tamarind paste
• salt as per taste
• 1/4 Tspn sugar
• 3 Tbsp of thick coconut cream or milk
• 1/2 cup of hot water
• Coriander leaves to garnish
• 1 Tbsp oil

Method:

1. In a pan add oil fry ginger, garlic, onions until translucent for about 3 to 4 mins
2. Now add in the tomatoes, chili powder, turmeric powder, salt & fry until fat separation. The tomatoes need to become totally soft.
3. Now add in the tamarind paste, shrimps & cook this for about 2 to 3 mins.
4. Combine the coconut cream, sugar, hot water & bring this to a boil for about 2 mins.
5. Turn off the flame & garnish it with coriander leaves.

 

A small tip when cooking seafood:

 when making certain seafood dishes make sure you dont kill the natural goodness with overpowering spices. Keep it simple & it will taste good.