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Best Comfort Foods to Pack On The Go – Malabar Shrimp Curry

Malabar Shrimp Recipe

Malabar Shrimp Curryhot lunch recipe wagon presents a hot lunch you can take to work or school.  Our recipes are quick, easy and less than 30 minutes to cook.  Cook our recipes the night before, refrigerate and reheat the next day.  Or, on the other hand, you can cook our meals and freeze them for next week’s lunch.  Our special today is Malabar Shrimp Curry (Chemmeen Curry)

HOT LUNCH RECIPE WAGON: Malabar Shrimp Curry

Velvety coconut milk and succulent seafood, the signature elements of Malabar cuisine, combined in a mouthwatering curry.

½ teaspoon rurmeric

20 raw jumbo shrimp, shelled and black veins removed

½ teaspoon salt

¼ cup peanut oil

2 inch piece gingerroot, peeled and grated

8 shallots, chopped

6 garlic clove, chopped

2 green chilies, chopped

2 tomatoes, chopped

A pinch chili powder

1 ½ cups coconut milk

8 curry leaves

½ teaspoons brown mustard seeds

Sprinkle

the turmeric and salt over the shrimp and set aside.

Heat

3 tablespoons of the oil in a large skillet over medium heat.  Add the ginger, shallots, garlic, and green chilis and fry, stirring occasionally 6 to 8 minutes until the shallots are golden brown.  Bring ½ cup water to boil.

Add

the tomatoes and chili powder, if using and fry 2 minutes longer, then add the shrimp and continue stirring 2 minutes.

Pour

the coconut milk into the pan with the boiling water and simmer 2 minutes or just until the shrimp turn opaque

Heat

the rest of the 1 teaspoon oil in a small skillet over medium heat.  Add the curry leaves and mustard seeds and fry 30 seconds, or until the seeds boil. Don’t burn.  Stir into the shrimp curry. Pack warm in a heated lunch tote for a hot lunch on the go.

Keep Lunch Warm Legend Heated Lunch box
Heated Lunch Tote

You can carry your hot lunch in a heated lunch tote.

HOT LUNCH CHEF

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Best Comfort Foods to Pack On The Go – Sliced White Fish Cooked in Coconut

Spiced White Fish Cooked in Coconut

Sliced White Fish Cooked in Coconut– Our hot lunch recipe wagon presents a hot lunch you can take to work or school.  Our recipes are quick, easy and less than 30 minutes to cook.  Cook our recipes the night before, refrigerate and reheat the next day.  Or, on the other hand, you can cook our meals and freeze them for next week’s lunch.  Our special today is Sliced White Fish Cooked in Coconut (Meen Molee)

HOT LUNCH RECIPE WAGON:Sliced White Fish Cooked in Coconut

The combination of the coconut and tamarind gives this dish a distinctive sweet and sour flavor that is typical of Kerala, in the south of India.

2 tablespoons tamarind pulp

1 teaspoon ground cumin

A pinch chili powder

1 teaspoon ground coriander

¼ teaspoon turmeric

10 ounces lemon sole filets, skinned, trimmed and cut into 3 -inch patties

¼ teaspoon salt

2 tablespoons vegetable oil

4 garlic cloves, chopped

3 ½  tablespoons crumbled creamed coconut

Put

the tamarind pulp in a small heatproof bowl, pour enough boiling water to cover over, and let stand 10 minutes.  Use a wooden spoon to smooth the pulp and let go the the seeds and fibers, then sieve through a nylon strainer into a bowl, smoothing with the back of the spoon to extract as much juice as possible.  Discard the pulp. Bring 1 cup water to boil

Sprinkle

the turmeric and salt over the fish.  Stir the cumin coriander, chili powder, and boiling water into the tamarind juice, then set aside.

Heat

the oil in a large skillet over medium heat.  Add the fish and fry 3 to 4 minutes, turning occasionally and taking care not to break up the pieces.  Remove the fish from the pan and set aside.

Reduce

the heat. Add the garlic to the oil remaining in the pan and fry stirring 30 seconds, or until golden.  Watch it so it does not burn.

Return

the fish to the pan. Stir in the creamed coconut, tamarind liquid and ¼ cup boiling water. Simmer 3 to 4 minutes longer until the flavors blend and the fish is cooked through and flakes easily.  Pack warm in a heated lunch tote for a hot lunch on the go.

Keep Lunch Warm Legend Heated Lunch box
Heated Lunch Tote

You can carry your hot lunch in a heated lunch tote.

HOT LUNCH CHEF

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Best Comfort Food to Pack On The Go : Shrimp with Garlic and Chili

Shrimp with Garlic and Chili

Shrimp with Garlic and Chili – Our hot lunch recipe wagon presents a hot lunch you can take to work or school.  Our recipes are quick, easy and less than 30 minutes to cook.  Cook our recipes the night before, refrigerate and reheat the next day.  Or, on the other hand, you can cook our meals and freeze them for next week’s lunch.  Our special today is Shrimp with Garlic and Chili – Jhinga Patia

HOT LUNCH RECIPE WAGON: Shrimp with Garlic and Chili

Piquant tomato paste adds a level of flavor to these spicy and succulent shrimp.

¼ cup peanut oil

1 onion, chopped

¼ teaspoon ground coriander

6 garlic, cloves, crushed

½ teaspoon ground cumin

1 tablespoon tomato paste

½ teaspoon salt

¼ teaspoon turmeric

14 ounces jumbo shrimp, shelled, and black veins removed

¼ teaspoon turmeric

A few cilantro leaves

¼ teaspoon garam masala

  • Heat the oil in a large skillet over medium heat.  Add the onion and fry, stirring frequently, 6 to 8 minutes until golden brown.  Bring ½ cup water to a boil, while the onions fry.
  • Add the garlic, cumin, salt, turmeric, ground coriander, chili powder, and tomato paste to the onion and continue frying, stirring constantly 1 minute.  Tip in the shrimp and fry 1 minute longer or just until the shrimp turn opaque and curl
  • Sprinkle the garam masala and cilantro leaves over the dish.  Serve with spiced rice.  Pack warm in a heated lunch tote for a hot lunch on the go.

Keep Lunch Warm Legend Heated Lunch box
Heated Lunch Tote

You can carry your hot lunch in a heated lunch tote.

HOT LUNCH CHEF

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Best Comfort Food to Pack On The Go: Tandoori Style Trout

Tandoori Style Trout

Tandoori Style Trout– Our hot lunch recipe wagon presents a hot lunch you can take to work or school.  Our recipes are quick, easy and less than 30 minutes to cook.  Cook our recipes the night before, refrigerate and reheat the next day.  Or, on the other hand, you can cook our meals and freeze them for next week’s lunch.  Our special today is Tandoori- Style Trout -Tandoori Machchi

HOT LUNCH RECIPE WAGON: Tandoori Style Trout 

Like all tandoori dishes, this tender, flaky trout dish an also be cooked on a barbecue – turning an outdoor summer meal into a truly special occasion

4 whole trout, cleansed

2-inch piece gingerroot, peeled and coarsely chopped

6 garlic cloves

3 tablespoons vegetable oil

1 tablespoon freshly squeezed lemon juice

2 teaspoons tomato paste

½ teaspoon chili powder

1 teaspoon paprika

½ teaspoon ground cumin

¼ teaspoon turmeric

½ teaspoon salt

A few cilantro leaves

Cut

4 cross slits in each trout, 2 on each side place the fish on a deep non-metallic dish large enough to hold them in a specific layer.

Put

all the remaining ingredients, leaving out the cilantro leaves, in a blender and mix until a stiff paste forms

Drench

the paste on top of the trout and press it into the flesh and the slits. Wrap the dish with food wrap and put it in the refrigerator ½ hour and let the marinade steep into the fish.

Preheat

the broiler to medium. Place the fish on a foil broiler pan and broil 7 to 8 minutes on each side until the skin swells and is white and flaky when you cut along the backbone.  Serve with the cilantro leaves, Cilantro chutney and tomato, onion and chili salad.

  • Pack warm in a heated lunch tote for lunch on the go.
Keep Lunch Warm Legend Heated Lunch box
Heated Lunch Tote

You can carry your hot lunch in a heated lunch tote.

HOT LUNCH CHEF

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Best Comfort Food to Pack On The Go: Tuna with Pickling Spices

Tuna with pickling spices

Tuna with Pickling Spices –Our hot lunch recipe wagon presents a hot lunch you can take to work or school.  Our recipes are quick, easy and less than 30 minutes to cook.  Cook our recipes the night before, refrigerate and reheat the next day.  Or, on the other hand, you can cook our meals and freeze them for next week’s lunch.  Our special today is Tuna with Pickling Spices – Maacher Jhol

HOT LUNCH RECIPE WAGON: Tuna with Pickling Spices

The aromatic spice blend panch phoron features many of the spices used to make Indian pickles. Here, it lends a distinct pungent flavor to seared tuna steaks.

1 teaspoon salt

4 tuna steaks

1 teaspoon turmeric

3  tablespoons peanut oil

1 teaspoon panch phoron

2 potatoes , peeled and quartered

6 garlic cloves

2 inch piece gingerroot, peeled

4 green chilies

A pinch chili powder

A few cilantro leaves

Sprinkle

The salt and turmeric over the tuna. Heat 4 tablespoons of the oil in a large skillet over medium heat, then add the tuna steaks and lightly fry on each side 3 minutes or until they are seared.  Remove them from the pan and set aside

Add

The remaining 1 tablespoon oil to the pan.  Tip in the panch phoron and fry about 30 seconds, stirring constantly, or until you can smell the aroma.  Watch carefully so the mixture does not burn

Add

The potatoes and fry about 5 minutes, stirring occasionally.  Bring 2cups water to a boil

Put

The ginger, garlic, chilies, and chili powder in a blender and blend until a stiff paste forms.  Tip the paste into the pan and continue frying 2 minutes longer

Stir

In the boiling water and return to boil.  Reduce the heat and simmer 6 to 7 minutes longer until the potatoes are tender.

Return

The tuna to the pan and simmer 4 minutes longer, or until the fish is cooked to your liking.  Serve hot sprinkled with cilantro leaves.   Pack warm in a heated lunch tote for lunch on the go.

Keep Lunch Warm Legend Heated Lunch box
Heated Lunch Tote

You can carry your hot lunch in a heated lunch tote.

HOT LUNCH CHEF