Spicy (really spicy) Shrimp Stir Fry with goose berries (served over Quinoa)

At lunch while heating food in the kitchen I got into a conversation with one of my colleagues, about what else but food. She had purchased a bag of red chili powder from the Indian store thinking it would be similar in taste to the ones she is used to buying in a regular grocery store.

She found it a lot more spicier and less flavorful. The ones she was used to had a smokier taste but a bit more spicy than paprika and less spicy than cayenne. Having purchased only paprika and cayenne but not just red chili powder I could not help much with her why question. I offered to get her some Kashmiri chili powder to taste before investing in a huge bag thinking it might provide the taste she is looking for.

I do not buy chili powder or any Indian spices in the regular grocery stores as they expensive for the quantity and for the amounts I buy I'd go broke pretty soon. The exact reason why she went to an Indian grocery store. I patronize the spice aisles in the grocery stores only when I am in need of spices that are not available in my trusted Indian grocery store.

I learned something new about chilies and that leads nicely to the recipe today which utilized 3 kind of chilies and turned out to be a lot spicier than I expected it to be. So go easy on the heat if you cannot take it but if you are game for some heat go right ahead and give it a try.

Quinoa is one of those grains that is a good substitute for rice when eating with curries. It is still high in carbohydrates but provides variation of grains in the diet.

A sour agent is very essential in any seafood preparation. In this curry the sour taste comes from the gooseberries. I used the American kind, if you can get hold of the small variety Indian kind they'd be a good substitute. If you cannot find gooseberries green mangoes will do the trick as well.

I had some fresh gooseberries and used those.

Shrimp Stir Fry with goose berries
Ingredients
1. 24 Medium sized shrimp
2. 1 onions sliced lengthwise
3. 6-8 garlic cloves chopped
4. 1 1/2 tbsp grated ginger
5. 3/4 tbsp Fried Chili paste (see note)
6. 6-7 slit green chilies (shake out the seeds) - optional
7. handful of gooseberries chopped roughly
8. 1 lemon sliced
9. 1 tsp of red chili powder - optional
10. salt to taste
11. 1 tsp oil (see note)

Method
1. Marinate the shrimp in salt and chili powder and set aside for 20-30 minutes.
2. Heat oil in a saute pan and when hot add the onions and green chilies and saute till the onions start to get translucent, add in the garlic and ginger and saute for a couple of minutes more.
3. Add the chili paste and saute for a few more minutes.
4. Add in the gooseberries and let them cook for a few minutes. (see note)
5. Now add the shrimp and saute on high heat for 4-5 minutes and then turn off the heat. Add more salt if required.

Serve over Qunioa (see link and look under Cooking Quinoa).

Note:
1. Any chili paste would do or just plain chili powder. Kashmiri Chili powder for the color but less heat.
2. The fried Thai Chili Pastes has a lot of oil and garlic so I reduced the amount of oil used for sauteing.
3. I wanted the gooseberries to have a bit of crunch so did not cook for them too long. If you want them mushed cook a bit longer.

Breakfast in a hurry - Mango Banana Smoothie with honey

Bad things happen! Duh! We all know that. The reason I bring this up is because this blog has had to suffer. Not that I am a super talented photographer but my camera was a very important part of this blog's upkeep. Last week the camera slipped from my hands and fell, lens side down and broke. The heartache from breaking the lens on one hand and being called reckless by DH on the other all conspired to keep me away from posting anything new.

After moping for a few days I am now researching for a new lens and also learned a few tricks with the other long range lens which I rarely use. Now the not so often used point and shoot camera has been commandeered for service and seems to be coping just fine.

I have heard it said a lot of times.
"Breakfast is the most important meal of the day!"
"Eat breakfast like a King, Lunch like a Prince and Dinner like a Pauper"

For me, skipping breakfast creates all sorts of problems. I feel sleepy, tired and hungry all day. Spending precious time in the morning is not an option, breakfast that is quick and filling is a necessity. This smoothies is also perfect for those trying to cut down on carbohydrates and adding more fruits in their diet. I am not a big fan of eating bananas but in a smoothie I actually like them.

This smoothie is just right when in a hurry and to eat on the go. You can be as creative as you want with the fruits. I prefer bananas or apples for the bulk and any combination of berries or while in season mango. Sweetened with maple syrup or honey. Takes exactly 5 minutes from start to finish.

What is your favorite quick breakfast?

Mango Banana Smoothie with honey
Ingredients
1. 1 ripe banana
2. 1 ripe mango
3. 1 tbsp of honey or maple syrup or sugar (see note)
4. 1 cup of pasteurized milk


Method
1. Peel and cut the fruits and combine with honey and milk in a blender. Blend till the fruit is mushed. Add more if required.

Pour into glasses and breakfast is ready. Topped with a tiny bit of mango sorbet (recipe coming soon).

Note:
Cut out the sugar completely if you prefer. Tastes just as good.