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and use them and the shells to make shrimp stock for another dish. Curry leaves have a wonderful fragrance that is lost when they are dried. You can find fresh ones at shops selling South Asian ...

To make the curry: Heat the canola oil ... Reduce the heat to medium-low, stir in the salt, and add the corn and shrimp. Simmer until the shrimp curl and are just cooked through, 2 to 4 minutes ...

7. Stir in the sambhar or curry powder and cook for 1 minute, and then pour in the coconut milk and water. 8. Bring to a boil and add the shrimp and any accumulated juices. Bring to a simmer and cook ...

Put the seeds and peppercorns into a dry frying pan over a medium heat. Cook for about three minutes, stirring often, until the mustard seeds start to pop and the seeds turn golden and aromatic.

These spicy shrimp recipes are remarkably easy, devilishly delicious, and will leave both your tastebuds and lips tingling.

Her new cookbook, “What to Cook When You Don’t Feel Like Cooking,” is based on her popular Substack of the same name ...

Curry leaves are a versatile ingredient in cooking. Adding them to your dosa is a perfect way to get its benefits easily. Read on to know more. Dosa is one of the most beloved South Indian breakfast ...

Add the popcorn kernels into the bowl and stir them so that the kernels get completely covered in the oil, curry and garlic mixture. Make sure to even them out in the bottom of the bowl so that ...