Good Karma Burger

cowboys and indians?
more like burger meets vegetarian, in India...
Veggie sausage burger, topped with cheese and Onion Chutney, with Curry Ketchup on the side.
Wow.

Karma Burger
- 1/5 GimmeLean veggie sausage roll
- 1 english muffin, toasted
- 1 slice cheddar/american cheese
- 1 tbsp Onion Chutney

Good
- 2 tbsp ketchup
- 1/4 tsp curry paste





Form a patty from the sausage, sprinkle with pepper. Grill burger/fry in frying pan. Meanhile, toast an english muffin, and stir the curry paste into the ketchup. When burger is done, put it all together. Bun, burger, cheese, chutney, lettuce, bun.
Rocket science.
Space taste.

Curry Salmon Patty

I don't even like salmon.
That is until i made this tastey motherfucker the other night.
Canned salmon, yellow curry paste and mayo, diced pepper - defuckinlish
Top it with Russian dressing, serve alongside Garlicky Greens, and apologize for cursing.
so sorry

Curried Salmon Patty
- 1 can pink salmon
- 1tbsp mayo
- 1/2 tsp yellow curry powder
- 1/4 yellow bell pepper, minced
- 2 tbsp flour

Drain salmon and mash with fork. Mix the curry paste into the mayo and then stir into the salmon to combine. Stir in the peppers till all mixed and next use your hands to scoop it all out and form a patty. Coat each side lightly with flour and fry in oil till golden brown on each side. Top with russian dressing (ketchup, mayo, relish) and enjoy. Salmon IS good.

Yellow Curry

Earlier this year, I was on a quest for Yellow Curry paste. A mission. An unforgiving journey.
Red Curry. Green Curry. Even Roasted Red Curry... but no yellow!
It became an obsession, a mania. I near gave up.
But leave it to Santa Clause to deliver where the city supermarkets cannot!
In my stocking this year, low and behold, YELLOW CURRY PASTE!!!!!!!!!!!There is a god! Or a Santa Clause...well an internet at least!
This stuff is amazing, and straight from Thailand, it should be! It needs absolutly nothing. No other spices or sauces - nothing! Just saute a spoonful of the paste, stir in some coconut milk to make a sauce, add in chicken, tofu, vegetables mushrooms, or whatever the hell your currying, pour over rice, serve with onion chutney or mango chutney, and thank god, santa, Thailand, your dad, or someone for the miracles of the world wide web!

Yellow Curry Chicken
- 1 chicken breast, sliced thin
- 1 tbsp Yellow Curry Paste
- 1/2 c coconut milk
- handful raisins
- steamed broccoli
- jasmine rice






Saute curry paste. Pour in coconut milk and throw in the raisins. Next add the chicken, and when nearly cooked through, add in the broccoli and cook till hot. Serve over rice with onion and mango chutneys on the side.

Curry-Raisin Chicken

I'm going to start off with telling you to buy Curry Paste. Curry Powder is good and all, but has nothing close to the depth of flavor in the paste, and this dish would've been a whole lot tastier with it. So, although I used the powder, I'm going to pretend that I had/used the paste.
I was inspired by the Indian tandoori idea of marinating meat in spiced yogurt to keep it moist, but decided to go with coconut milk instead. I mixed curry paste and coconut milk and let the chicken sit in it all day. In the late afternoon it occurred to me that raisins would be a nice complement to the spicy curry paste, so I threw those in too.Later I cooked it all up with some steamed broccoli and served it over rice and it was awesome. Only thing missing was a little onion chutney.

Curry Raisin Chicken
(serves 2)
- 5 chicken tenders
- 1/3 c coconut milk
- 2 tbsp yellow curry paste
- 1/2 tsp each cumin, garlic powder
- 1/4 c raisins
- 1/2 white onion, sliced
- 1 c steamed broccoli
- 1 c steamed rice

Mix coconut milk, curry paste and spices. Pour over the chicken, add the raisins, and let marinate in the fridge for many hours. When ready to eat, cook rice and steam broccoli, and in a small frying pan saute onions, then add the chicken (cut into cubes) and then pour in the coconut milk marinade and the raisins. Season with extra curry powder if desired and cook until chicken is cooked through and hot. Serve over rice WITH ONION CHUTNEY

Oven "Tandoori" Shrimp

This was one of those experiment meals, where you're not sure quite what you're doing, just following some idea you had some time...
For me it usually starts with some ingredient that I have on hand, and then an image pops into my head, and the unfolding meal is cooked more with my gut than my mind.
This has been the story for many of my best meals, as well of some of the more lackluster...
That being said, this attempt at Tandoori Shrimp was good, and in its own way very flavorful - it just wasn't quite what I was going for. Also, next time would use regular yogurt instead of greek yogurt, as I suspect it might create a moister shrimp and caramelize a little better.
So, it worked, but it needs some work.

Oven TANDOORI Shrimp

w/ Vegetables

(serves 3)

- 1 lb jumbo shrimp, shelled
- 1 1/2 c yogurt
- juice of 1 lemon
- 3 cloves garlic, minced
- 1 tbsp garam masala
- 1 tbsp cumin
- 3 tsp smoked paprika
- 1 tsp ginger
- 1 tsp curry
- 1 tsp dry mustard
- 1 tsp red chili
Vegetables:
- 1/3 each red, yellow, orange, green bell peppers
- 1/2 white onion
- 3 cloves garlic
- 1 tbsp garam masala
- 1/2 bunch fresh cilantro

Combine all of the spices for the marinade, stir together the yogurt and the lemon juice, and then add the spices to the yogurt and mix well. In a ziplock bag, pour marinade over peeled shrimp, seal, and let marinate in the refrigerator for at least 2 hours.
Preheat oven to 400. Heat a cast iron griddle on high, slice and then saute onions in olive oil. Slice garlic and add it to the onions and then slice and add the peppers. Sprinkle vegetables with tablespoon of garam masala when they begin to soften, push them to one side of the griddle and turn that burner off. Coat the cleared side of the griddle with oil and lay on the shrimp. Turn oven to BROIL, flip shrimp, and transfer griddle to oven to broil for about 1 to 2 minutes. Shrimp is done when pink and dry-looking on the outside (be careful not to overcook) but should be moist on the inside.
Remove griddle from oven, combine shrimp and vegetables, and sprinkle with the chopped cilantro. Serve garnished with a lemon wedge alongside Jasmine Rice with Peas, and Homemade Onion Chutney.