Curry Roasted Shrimp with oranges with coconut rice

Monday, 15 February
Curry Roasted Shrimp with oranges
2 large seedless oranges
1/2 tsp kosher salt, divided
1 1/2 lbs shrimp, peeled and deveined
1 tbsp extra virgin olive oil
1 tbsp curry powder, preferably Madras
1/2 tsp freshly ground pepper
Preparation
1.Preheat oven to 400°F. Line a baking sheet (with sides) with parchment paper. Finely grate the zest of 1 orange; set aside. Using a sharp knife, peel both oranges, removing all the bitter white pith. Thinly slice the oranges crosswise, then cut the slices into quarters. Spread the orange slices on the prepared baking sheet and sprinkle with 1/4 teaspoon salt. Roast until the oranges are slightly dry, about 12 minutes.
2.Meanwhile, toss shrimp with oil, curry powder, pepper, the orange zest and the remaining 1/4 teaspoon salt in a large bowl. Transfer the shrimp to the baking sheet with the oranges and roast until pink and curled, about 6 minutes. Divide the oranges and the shrimp among 4 plates and serve.
Tips & Notes
Make Ahead Tip: Refrigerate for up to 4 days. Reheat before serving.
Note: Madras curry powder is made with a hotter blend of spices than standard curry powder.

Bhindi Fry
Serves: 2
Cooking time (approx.): 10 minutes
Style: Indian Vegetarian

1 tablespoon(s) oil
2 big green chillies slit or as per taste
½ tablespoon(s) finely chopped ginger
2 medium onions finely sliced
¼ teaspoon(s) turmeric powder
250 grams (about 10 oz.) okra washed, pat dried and sliced into fine strips lengthwise or cut into rings
salt to taste


Heat the oil in a heavy-based pan and fry the green chillies and ginger briefly till the ginger turns brown. Add the onion slices and fry on medium heat for about 2 minute(s) or till the onions are just about transluscent (do not brown).
Add the turmeric powder and mix well. Mix in the finely sliced okra stirring gently and briefly on high heat till it is well coated with the oil and looks glossy. Mix in the salt, cover and cook on low for about 8 minutes or till the okra is tender and well cooked. Saute briefly and gently till the okra is well fried and starts sticking to the bottom of the pan.
TIP:

It is very essential that the okra is completely dry before slicing. Water droplets tend to make it mushy.