This is FABULOUS. I have adapted this recipe from the book, “From Bengal to Punjab – The Cuisines of India”. The title of the recipe is Masala Jhinga Methiwala – or Shrimp with Fenugreek. We really really love this sauce. I’ve always made it with the Shrimp – but recently made the sauce and then added cooked chicken to it. It was just a wonderful; so full of flavor. For this recipe you will need to find Fenugreek Leaves. They are dried – and if you have an Indian Grocer close to you, you can find them there. Or, I’m fairly sure you could order them online. The Indian name is Methi or for a specific leaf from Pakistan they are kasoori methi. If you enjoy Indian food – the search for these leaves is worth it. This sauce is really fab! We’ve had it the last two weekends in a row and I wouldn’t be surprised if it’s on the menu for one night this week too!
Ingredients:
1 can of diced tomatoes (approx. 15 oz)
1 can of tomato sauce (approx. 15 oz)
½ piece of ginger, peeled and finely chopped
4 cloves of garlic, minced
2 medium white onions, chopped
1 tsp cumin seeds
2 tsp coriander
¼ to ½ tsp cayenne pepper
½ tsp turmeric
Handful of dried fenugreek leaves
3 Tbls. Olive oil
¼ c whipping cream
Salt to taste
Meat of your choice – Shrimp or Chicken. See note at the end of the recipe.
Directions:
Heat large skillet; add olive and swirl to cover pan. Add cumin seeds; swirl in pan for a few seconds. Add onions, garlic and ginger. Cook for about 10 minutes until the onions are translucent and just barely beginning to brown.
Add coriander, turmeric, cayenne and some salt. Saute for a couple more minutes. Add the tomatoes, tomato sauce and fenugreek leaves. When you add the leaves hold them in your hand and crush them; rub them in between your hands. This releases the oils and flavor from dried herbs. Continue cooking for about five minutes. Remove from heat.
Place mixture into a blender. Add the whipping cream (I’ve even used milk when I didn’t have cream on hand). Blend until smooth. You want the mixture to be thick – so be careful not to add too much cream/milk.
Return the sauce to your pan, add the meat of your choice.
Note: I cook the meat first and then add to the sauce; cook for just a couple of minutes to let the flavors meld. When I use shrimp, I use frozen shrimp – cooked/tail off. Defrost it in the microwave; pat dry and add to the sauce. When I use chicken, I use boneless skinless thighs because the dark meat is moister and there is less chance of overcooking it. Cut the chicken into bite-sized pieces, sauté in olive oil. Add a sprinkling of salt and cumin powder while cooking.
Ingredients:
1 can of diced tomatoes (approx. 15 oz)
1 can of tomato sauce (approx. 15 oz)
½ piece of ginger, peeled and finely chopped
4 cloves of garlic, minced
2 medium white onions, chopped
1 tsp cumin seeds
2 tsp coriander
¼ to ½ tsp cayenne pepper
½ tsp turmeric
Handful of dried fenugreek leaves
3 Tbls. Olive oil
¼ c whipping cream
Salt to taste
Meat of your choice – Shrimp or Chicken. See note at the end of the recipe.
Directions:
Heat large skillet; add olive and swirl to cover pan. Add cumin seeds; swirl in pan for a few seconds. Add onions, garlic and ginger. Cook for about 10 minutes until the onions are translucent and just barely beginning to brown.
Add coriander, turmeric, cayenne and some salt. Saute for a couple more minutes. Add the tomatoes, tomato sauce and fenugreek leaves. When you add the leaves hold them in your hand and crush them; rub them in between your hands. This releases the oils and flavor from dried herbs. Continue cooking for about five minutes. Remove from heat.
Place mixture into a blender. Add the whipping cream (I’ve even used milk when I didn’t have cream on hand). Blend until smooth. You want the mixture to be thick – so be careful not to add too much cream/milk.
Return the sauce to your pan, add the meat of your choice.
Note: I cook the meat first and then add to the sauce; cook for just a couple of minutes to let the flavors meld. When I use shrimp, I use frozen shrimp – cooked/tail off. Defrost it in the microwave; pat dry and add to the sauce. When I use chicken, I use boneless skinless thighs because the dark meat is moister and there is less chance of overcooking it. Cut the chicken into bite-sized pieces, sauté in olive oil. Add a sprinkling of salt and cumin powder while cooking.
