Sunday homemade dinner – Tandoori shrimps skewer with long grain rice

Tonight I would like to cook seafood, was thinking to cook something with shrimps. What can I do with shrimps? Searching online for idea, and I found something with tandoori shrimps, sounds like a good idea to me! A touch of Indian and a bit of spice. I think the best thing to go with the shrimps is the long grain rice that my husband likes, he do prefer long grain rice much more than the Chinese one. After my last trip to India, I always would like to cook something Indian, why not trying it tonight?

The ingredient for tandoori shrimps is not complicated at all, I almost have all the herbs at home, just missing turmeric powder because I finished up with it and need to buy a new one. The first thing to do for this dish is to marinate the shrimps, make sure you’ve spend enough time to marinate them before cooking. At least marinate the shrimps for half an hour, the best at least up to two hours. Remove the head and shell of the shrimp but leave the tail on, and make sure you devein them nicely. Use a large bowl to put all the ingredients for marination, around 300ml of Greek yogurt, together with some olive oil, pinch of salt, lime juice, minced garlic, Garam Masala, turmeric powder and chili powder. Please go for your taste, as there is not a fixed formula because the level of spice that each of us like or can take is very different. Mixed all the ingredients well, and check out the taste always, then place all the shrimps into the bowl and let them sit inside the fringe for around 1 to 2 hours.

Meanwhile, you can prepare the rest, getting things chopped up and ready. I would like to put also onion, red pepper and pineapple to the skewer, so I need to chop them into pieces. For the long grain rice, I would like to cook with carrot and broccoli, so I have to chop them into small cubes as well. You might want to use green pea instead of broccoli, but I really do not like green pea, so I rather go with broccoli. You can choose other green vegetable as you like, for example other kind of beans or even chopped celery. If you are using wooden skewers, please make sure you’ve soaked in water at least for 15 minutes before cooking, as you do not want them to burn later on. I do have some stainless steel skewers, so I do not have to do that.

Let’s start cooking the rice before starting to cook the skewers. I am not sure what are you using to cook the rice, but I am using the rice cooker, as each Chinese should have one at home which is very convenient. If you do not have one, just put the rice with double portion of water and boil them. Add a pinch of salt, and the chopped carrot and broccoli into the rice just right before the rice is done, mix them well together and let them sit into the rice cooker or pot for at least 10 to 15 minutes before serving.

I was cooking the skewers in the oven, but you can do it by frying. Pre-heat the oven under 210C, and get a tray ready covered by foil. Put one piece of onion, red pepper, shrimp, onion, pineapple, shrimp, and so on, alternatively on the skewer until it’s filled up. Repeat the same until you finish with all the ingredients. Place them nicely on the tray and put some olive oil on each single piece, and place them in the oven and grill them for around 15 to 20 minutes. Turn them over in the middle of the way, but the oven is hot enough to cook for both side.

Serve the skewers with the long grain rice, and garnish the skewers with finely chopped coriander and a touch of lime juice. My husband feels that the rice is a bit blend, but I love it with vegetables and actually the touch of carrot is adding some good flavour into the rice. Maybe you can try to use the marinade to make a source for the rice or the overall dish. The dish is not spicy at all for us, I guess next time I will try to add more spice.

Grilled Lamb Kebab with Red Cabbage Salad

This new cooking show is one of my favourite, Jamie Oliver’s ” Save with Jamie”. I like the show, because they talk about how you save money by eating at home, as that’s what Jamie always emphasised in his previous cooking shows. He always encourage people to cook and eat at home instead of dining out. This new show, they also talk about the nutrition and calories level of the meal, which is good information to get about the dish. One more thing I love, is about food waste. How to make use of food that you always have problem with, those you almost need to throw away, but turned into something else that you can just save them instead.

Watched him cooking this the other day, and would like to cook this for my husband, because he likes lamb kebab. To shop for the ingredients, minced lamb, breadcrumbs, red cabbage, mixed greens, tortillas, Greek yogurt and some pistachios. First of all, to get the minced lamb done, season with salt and pepper, then mixed them well with some finely chopped onion and some breadcrumbs, and get them on the skewer or stick. Then get your red cabbage chopped into thin slices, place them in a bowl and season them with salt and pepper. Add some white vinegar into the bowl, then squeeze the red cabbage until they are all soft and well absorbed the vinegar. Finish them by adding a touch of sugar.

Now, let’s get the pistachios, cumin and fennel seeds into the mortar and crash them nicely and fine, put them aside and we will use them later for the lamb. Grill the lamb with a pan, when they are almost done, paint a layer of honey on top and then dive them into the pistachios to get that nice texture and coating as the final touch. Heat up the pan and fry the tortillas, serve them with the mixed greens and lamb with some Greek yogurt on top, and some red cabbage aside.