Fashion and Shrimp Curry

One thing my family and friends know about me is that I like fashion almost as much as I like food.  I have made some fashion mistakes in my life and my boss and dear friend suffered through some of those mistakes while I worked as his assistant in the late 70’s and early 80’s at the largest law firm in Oakland.  Much to his disdain, I came to work more than once with my hair corn rowed, harem pants and I had a drawer full of shoes.   He cautiously commented on my bizarre attire and actually sent me home a couple of times to change but we always had a good laugh about it.  We are very fond of each other and he is reading my posts so I am sure he will get a chuckle out this.   My children have also had their issues with my fashion choices but  they have come to the conclusion that mom is a “above the curve” when it comes to fashion and when they really do not understand what I am wearing, a few years later they “get it.”  My husband has saved a lot of money with me living in Los Cabos as there is very little shopping here and I live in workout clothes, bathing suits and sarongs.  But I still have the shopping bug – so here are a few of my favorite boutiques.

Maliparmi is my absolute favorite boutique located in the Luxury Mall at the Puerto Paraiso Shopping Center in Cabo.  It is quirky Italian and this store is not for everyone but it appeals to my wild side.

     

Lulu’s Oaxacan Boutique located at Huerta Los Tamarindos Restaurant and Organic Gardens.   Lulu is absolutely charming and she wears her traditional clothing beautifully so when I see her, I want to buy it all.  The shop carries textiles, silk rebozos, bedspreads jewelry, handbags, cotton tops and long skirts.  The shelves are full of beautiful mason jars filled with goodies from the Huerta’s gardens.  It is a special treat for me to go to Los Tamarindos because I eat in one of my very favorite restaurants, drink a yummy Tamarind Margarita, mingle with Lulu and, of course, shop.  More on what is happening with the Los Tamarindos Restaurant, Gardens and Cooking School in a future post.

 

Sax in the Palmilla Tiendas in San Jose’ del Cabo, where I am always greeted with a friendly smile and the helpful assistance of Citalli.  She never fails to bring out something to tempt me but she is not overly pushy and I like her personal style.  This store has a lot of beachy tunics, dresses, hats, bags, jewelry and darling children’s clothing and accessories for adults and children.

Thank you for indulging me with my other simple pleasure – fashion  – now on to my Shrimp Curry Recipe.  For all of my followers who requested this recipe, enjoy!

The first bite of this Indian Curry causes a light sweat to break out on your brow.  Then a breeze blows by, and —- ahh —- you are instantly cooled off and refreshed, able to fully enjoy the sweetness of plump shrimp and the harmony of spices. 

SHRIMP CURRY

Ingredients

• ½ inch peeled garlic
• 1 or 2 serrano chiles
• 2 stalks of lemon grass (can substitute zest of one lemon)
• 3 cloves of medium garlic
• 1 small can of diced tomatoes (400 ml/14 oz) or 1 large fresh tomato diced
• 1 small cinnamon stick
• 1 clove
• 2 cardamom seeds
• 1 tsp of cumin seed
•  2 tsp turmeric
• 1.5 teaspoon of garam masala (can substitute curry powder)
• 1 tsp sugar
• 1 tsp tamarind paste (can substitute zest and juice of two limes)
• Soy sauce to taste
• ½ medium onion sliced into thin half moons
• 1 cup of fresh shelled (or frozen) peas
• 1 medium potato cubed
• 1 medium sweet potato cubed
• Variety of fresh vegetables on hand diced:  eggplant, zucchini, red peppers or mushrooms
• 1 can of unsweetened coconut milk (400 ml/14 oz)
• Fresh cilantro

Preparation:

1. Blend the garlic, chili, ginger, lemon grass and tomatoes until smooth – set aside
2. In a thick bottomed pan, add the cinnamon stick, clove and a couple of cardamom pods and dry roast for a minute.  Add a couple of tablespoons of oil to the pan and cook until fragrant – be careful not to burn – then remove seeds from the oil and discard.
3. Add sliced onion to hot oil and simmer for 2- 4 minutes then add cumin seed and cook until onion just starts to brown.
4. Add white and sweet potatoes and cook while tossing for about 3 minutes.  The potatoes will be coated with oil and look glazed.  Then add the tomato, ginger, lemon grass and garlic puree to the pan and stir well.
5. Add whatever vegetables you have on hand and toss again to get coated with the puree.
6. Combine soy sauce, garam masala, and turmeric with ¼ cup of water and add to the pan.  Cook everything together for about 15 minutes until potatoes are almost cooked.
7. Add peas , tamarind (or lime) and coconut milk and simmer for another 10 minutes or until everything is cooked through.
8. Serve with rice and a dollop of yogurt.