Shrimp Korma with Fresh Spring Rolls

Have I mentioned how much I love Indian food? Yet so often, it's full of cream, fat, and calories. So I decided to take one of my personal favorites, Korma, and try my own hand at making it at home in a healthier fashion. It turned out flavorful and delicious - and very similar tasting to the Korma you'll find in restaurants! Keep in mind that, as always, I prefer my food mild so the dish below will be full of flavor but mild in its spice level. You can add some cayenne or chili for added heat.

As a side, however, we had a bit of mixing of Asian cultures. I prepared fresh Thai spring rolls. These are a cousin of the more famous spring rolls, but since they are served cold (no frying) they are quite healthy. Instead, they come full of freshly cut vegetables and are wrapped in a rice skin. Look for the skins in a specialty aisle at your local supermarket. I easily found them at my Whole Foods. Also feel free to play with the ingredients. While I detail what I put into them in the recipe below, you can add other veggies or meats to suit your individual tastes.

Difficulty: medium
Time: 1 hr
Cost: $35.56



Shrimp Korma
While this recipe is for Shrimp Korma, you can easily adjust it to make Chicken Korma or Navrattan Korma (vegetable Korma.) Chicken should be cut into bite-sized pieces and be added a bit earlier than the shrimp to the recipe since it takes longer to cook. Vegetables will be best if you stir fry them a bit separately to soften and cook them and then add them at the same time you are told to add the shrimp below - just substitute!
Time: 45 minutes

Ingredients:
1/2 c cashew halves (no salt)
3 garlic cloves, chopped
1 tablespoon ginger, chopped
1.5 tbsp canola oil
2 bay leaves
1 1/4 cup onion, diced
1 tsp ground coriander
1 tsp Garam Masala
1 tsp ground cumin
1 tsp ground turmeric
1/4 tsp chili powder
1/3 c tomato sauce (no salt added)
1 c vegetable broth
1 lb shrimp, peeled and deveined (I used rock shrimp)
1/3 c fat free half and half
1/3 c fat free plain yogurt
1 tsp cornstarch

First, pour the cashews into a small bowl. Boil 1/4 c water and pour it over the cashews. Set the bowl carefully to the side to allow the cashews to soften.

Next, place your garlic and ginger (roughly chopped) into a small blender and blend until smooth. I found a coffee bean grinder perfect for this purpose. Set the garlic-ginger mixture to the side.

Heat a large pan over medium heat. When the pan is warm, add the canola oil. Let the oil heat, swirling to coat the pan. Crumble the bay leaves, with your fingers, into the hot oil. Let the bay leaves cook for just half a minute and then add the onions. Let them saute for 7-8 minutes or until soft and tender. Stir occasionally to keep from burning and ensure they cook evenly.

When the onions are softened, add the garlic-ginger paste, coriander, Garam Masala, cumin, turmeric, and chili powder. Mix until well combined and cook for another 2 minutes.

Pour in the tomato sauce and vegetable broth. Let the mixture simmer for about 15 minutes, stirring occasionally to cook evenly and keep from burning.

As that is simmering, pour the cashews (with the water they are soaking in) into a blender. Add the yogurt and half and half. Blend until well combined and cashews are mostly chopped - it's okay if there are a few chunks still.

After the 15 minutes of simmering is up, add the shrimp to the pan with the onions and spices. Stir until well combined. Then immediately also add the yogurt blend. Stir well again. Simmer for 15 minutes, stirring occasionally. At the end of the 15 minutes, the shrimp should be pinked and cooked-through.

In a separate bowl, mix the cornstarch with 1 tsp of water. Pour the cornstarch-water mixture into the pan and mix well. Simmer for another 2 minutes (cornstarch will help it thicken) and remove from the heat. Serve your shrimp korma over fresh basmati rice.

Fresh Spring Rolls with Peanut Sauce
Time: 30 minutes

Ingredients:
(spring rolls)
6 round sheets of rice paper
18 mint leaves
12 shrimp, cooked, peeled, deveined, tails removed, cut in half
1.5 c broccoli sprouts
1/2 c shredded carrot
1/2 c julienne-cut cucumber
1/2 c julienne-cut zucchini

(peanut sauce)
1 piece of lemon grass, finely diced
1/2 c water
1/2 tsp fresh ginger, grated
1/2 c hoisin sauce
3 tbsp smooth peanut butter
1 tbsp sugar

First, we'll make the sauce to get it out of the way and set it aside since once the spring rolls are done you'll want to eat them quickly. Put the lemongrass and water into a small pot and bring to a light simmer. Simmer for about 5 minutes, stirring once or twice.

Add the ginger, hoisin sauce, peanut butter, and sugar. Whisk well to make sure all of the ingredients are evenly combined. Simmer, whisking often, for another 5 minutes. The sauce should be somewhat thick. Remove from the heat and set aside for later. The sauce is typically served room temperature, so do not worry about letting it come to that level.

Now, for your fresh rolls! Make sure all of your ingredients are chopped and ready to go since you are mainly just assembling. Then get your work station ready by placing a piece of dry wax paper in front of you. Fill a pie dish, or similar round, 1" deep dish, with hot water.

Take a single rice paper sheet and place it into the hot water so it is completely covered. Leave it there for just 30 seconds (seriously, time it) and then remove and place on your wax paper. In a rectangular shape in the center (remember, you'll need to fold this up spring roll style) place 3 mint leaves. Add four shrimp halves (or two shrimp) in a row. Then add 1/6 of the broccoli sprouts, carrot, cucumber, and zucchini.

As if you were folding a crepe, fold up the two "ends" so they are over the filling. Then roll up your spring roll. Place on a serving plate.

Continue with the other five rolls. Eat right away to keep the rice skin from drying out. Dip in the peanut sauce to eat.