Recipes tagged with « Indian Fusion »
Tandoori Spice Mix Remix
A robust blend shifting original ratios by about one-third. Swaps cumin and cardamom for fennel and star anise powder, adds smoked paprika for depth and a twist of ground mustard seed for sharpness. Balances heat with subtle sweetness. Salt and pepper adjusted slightly. Great for salmon, tofu, or chicken dishes. Quick to mix, versatile to use. Layers aromatic warmth with bright pungency, adaptable and forgiving. Designed for handling tough proteins and delicate veggies alike, lending vibrant color and complex flavor.
Curried Lobster Coconut
A quick savory curry with lobster chunks cooked in creamy coconut milk and a spice mix featuring cumin and turmeric instead of traditional garam masala. Fresh aromatics pureed for consistency and depth. Finished with shredded coconut for texture and toasts slightly in the pan. Served best over fragrant jasmine rice. Dairy and gluten free. No eggs or nuts. Adjust spice level by varying the curry powder. Lobster can be swapped with shrimp or crab meat in a pinch. Essential to watch the coconut milk simmer and thicken slightly without breaking. Flavor builds quickly—don’t overcook the shellfish. Subtle coconut oil can replace olive oil for added flavor. Salting at the end keeps lobster tender.