Can I just tell you how much I love Indian food?
I had actually never had it until I met Lucas.
When we very first started dating he took me out to eat Indian Food the night before we went on our first snowboarding trip. I opened the menu and went cross eyed. I had no idea how to say any of the things on the menu, I had no idea what the items on the menu even were, and I was ready to head out and get me some good ole peeza.
Before I could talk Lucas in to taking me somewhere else he told me to close my menu and just let him order for us. This can sometimes be very dangerous when you’ve only known some one for a few weeks. I mean I don’t even think he knew my favorite color [ooh that’s not a god example – even if you don’t really know me you’ll know my favorite color is pink – – – predictable] and here he was getting ready to order my dinner.
Something told me to just let go of the control and let him order away. And order away is exactly what he did.
I just remember him saying everything so perfectly…I didn’t know how to even pronounce samosa and here was my man rolling through our order.
Chicken Tikka Masala
And when it all came out I was stunned.
My first bite was of the Chicken Tikka Masala and I fell instantly in love – with the food and with Lucas. Well, I was in love with Lucas from the moment we met on our first eHarmony date, but for him to order a whole meal for me and me to actually like it all was something I’ve never experienced before.
Chicken Tikka Masala is still one of my absolute favorite Indian dishes. It’s a toss up between the Masala and the Chicken Korma Kashmiri.
And since I’m too afraid to try Tikka Masala at home and fail I’ll settle for it in soup form. This is the best way to get me close to that first day of Indian food adventures.
Recipe adapted from Soup Addict
- 2 tablespoons olive oil, divided
- 1 lb raw shrimp, peeled and deveined
- 1/2 teaspoon curry powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 small yellow onion, chopped
- 2 cloves garlic, peeled and minced
- 2 teaspoons fresh ginger, minced
- 2 teaspoon curry powder
- 1/2 teaspoon sage
- 2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 2 tablespoons flour
- 2 cups vegetable broth
- 28 ounces chopped or crushed tomatoes
- 1/3 cup light coconut milk
- 1 tablespoon cilantro, chopped, for garnish
- In a large dutch oven allow 1 tablespoon of olive oil to warm up for a minute over medium heat. Then add in the shrimp and the curry powder through black pepper. Toss the shrimp so they get evenly coated in the spices and make sure that they are in a single layer so that they cook evenly. Allow to cook on one side for 3 minutes them flip the shrimp and cook on the other side for another 2 - 3 minutes until shrimp are fully cooked. Removed from pot and place in a small bowl and set aside.
- Add the remaining teaspoon of oil, keeping the pot on medium-high heat, and add in the chopped onion. Allow the onions to cook for a few minutes until they are starting to get soft, then add in the garlic and the ginger and cook for another minute.
- Sprinkle in the flour and remaining spices (curry powder - garlic powder) and mix well. You want this turn in to a little bit of a paste and cook it for a few minutes to cook out that flour taste.
- Add in one cup of vegetable broth and gently whisk everything together until soup base looks smooth. Then add in the remaining cup of broth and the canned tomatoes. Bring to a boil and then reduce to a simmer for 15 minutes. After soup has simmered add in the coconut milk and the shrimp and cook for another few minutes. Taste the soup and adjust the seasoning if needed.
- Laddle soup in to bowls, garnish with cilantro. Serve with some naan and peas on the side and take a trip to India!