Pork Curry

Ingredients:

Pork Loin – Rib meat – little less than a pound – chopped into cubes

Onion – 1 medium finely chopped

Tomatoes – 2 medium chopped

Coconut milk – 1/4 can

Coriander powder – 2 tsp

Cumin powder – 1 tsp

Shaan Meat Masala – 2-3 tsp

Turmeric powder – 1/2 tsp

Black pepper powder – 1 tsp

Garlic – minced 1 tsp

Ginger – 1 inch root sliced thin

Curry leaves

Apple Cider or white vinegar

Salt to taste

Marinate the pork in the vinegar and salt for 1/2 hour to an hour.

Fry the onions, curry leaves, ginger and garlic till the onion turns soft. Add the tomatoes and continue to fry. Add the pork and all the powders and roast on medium high heat. Keep adding coconut milk a couple of tablespoons at a time. As the oil separates and the gravy thickens add some more coconut milk (or water) and cover and cook over medium low heat until pork is done.

Shrimp Curry

Ingredients:

Shrimp – 15 – 20 peeled and deveined

Onion – 1 medium

Coriander Powder – 1 tsp

Cumin Powder – 1/2 tsp

Green Chilies – 2 long

Ginger Root – 1 inch minced

Minced Garlic – 1 tsp

MDH Fish Curry Masala – 2 tbs (http://www.amazon.com/MDH-Curry-Masala-Spice-3-5-Ounce/dp/B002XH5760)

Curry leaves

Coconut milk – 1/2 can

Fry the onions in olive oil on medium high heat. Add the ginger, garlic, all the powders and green chiles and continue roasting for about 10 minutes. Begin adding the coconut milk couple of table spoons at a time to the pan. The idea is to let the “masala” cook in the coconut masala without getting too wet. Keep adding the coconut milk and roasting till you get the gravy to a nice thick consistency. Finally add the shrimp and add kosher salt to taste. Cover and cook for about 20 minutes.

Crab cake

Jumbo lump crab meat
2 tsp mayo
1 tsp pepper
1 egg
2 slices of bread
Hot sauce
Salt to taste
Bread crumbs

Mix all the ingredients and shape into patties.

Shallow fry in non stick pan.