Mixed Seafoods Curry With Coconut Milk

INGREDIENTS:

6 medium size onion, chopped

3 cloves garlic

1/4 teaspoon shredded ginger

Chili

1-1/2 teaspoons turmeric powder

Curry powder

1 tablespoon garam masala

500 grams shrimp in shell

500 grams lobster in shell

500 grams mussel in shell

500 grams fish fillet, cubed

500 grams calamares, sliced

Coconut cream

Salt & pepper to taste

Fresh coriander

PROCEDURE:

Saute together onion, garlic, ginger, chili, turmeric, curry powder and garam masala. Simmer for a while then add seafood. Add coconut cream. Season with salt and pepper to taste. Sprinkle fresh chopped coriander.

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Chicken Tikka

INGREDIENTS

150 milligrams plain yogurt

1 teaspoon garlic paste

1-1/2 teaspoons peeled and finely chopped ginger root

1 small onion, grated

1-1/2 teaspoons red chili powder

1 tablespoon ground coriander

Salt to taste

4 boneless chicken breasts, cubed into 2.5 centimeters

Melted butter for brushing

Onion rings, tomato slices, coriander leaves for garnish

PROCEDURE

Prepare marinade: In bowl, combine yogurt, garlic paste, ginger, onion, chili powder, coriander and salt together; mix well. Add chicken cubes to marinade and coat evenly. Marinate in refrigerator.

Skewer chicken cubes then cook under preheated grill for 8 to 10 minutes turning occasionally and brushing frequently with melted butter. Remove kebabs from skewers and place on warmed serving dish. Garnish with onion rings, tomato slices and coriander leaves. Serve at once.