Saturday's Kitchen: Tikka Masala and a wine rec!

Simple Indian food cooked at home - now that's worth sharing.

We really fell in love with Indian curry while living overseas, but most recipes are quite long and involved, which doesn't usually mesh well with the mid-week meal circuit.

So when my sister-in-law sent me this recipe, I just had to try it. I wasn't sure it would stack up to some of my favorite, cook all day, classics. But I am happy to report that this recipe is quick, easy and full of flavor. 

If you're looking for something a bit different, give it a try.

Martha Stewart: Shrimp Tikka Masala

2 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
3 tablespoons grated peeled fresh ginger (from one 6-inch piece)
1 tablespoon finely grated garlic
2 teaspoons tomato paste
2 teaspoons garam masala
1/2 teaspoon chili powder
1 cup water
20 large shrimp (about 1 pound), peeled (tails intact) and deveined
1/4 cup plain yogurt
Coarse salt and freshly ground pepper

1.Heat oil in a Dutch oven or a stockpot over medium heat. Cook onion until golden, about 20 minutes. Add ginger, garlic, tomato paste, garam masala, and chili powder, and cook until fragrant, about 3 minutes.

2.Add water and shrimp. Cook until shrimp are opaque and cooked through, about 4 minutes. Remove from heat. Stir in yogurt. Season with salt and pepper.

Serves 4.

Garam Masala can be found in most supermarkets or specialty food stores. If you can't find it, try a combination (equal parts) of cumin, coriander, cinnamon, all spice and ginger.

If you don't like overly spicy food, you can cut the chili powder in half.

I served mine with steamed rice and a green salad.

Wine Pairing
Truth be told, when I am enjoying any ethnic food, especially spicy food, I always go for a regional beer. It cools the pallet nicely and always pairs well with the food.

But when it comes to wine pairings for ethnic foods, I tend to recommend a Gewürztraminer or a Dry Riesling as they pair really well with spicy food.

Gewürztraminer is a white grape that originates from Germany. It lends itself toward rich wines with spicy notes and full flavors.

I recently enjoyed a Fetzer Vintage 2006, Valley Oaks California, Gewürztraminer. At about $10 a bottle, it really can't be beat.

As always, if you try it and like it, please do let me know!

Until next time,