South Indian Eggplant Curry: Kattirikkay Kari

This dish is a great way to use eggplant, but it is a tad oily, as eggplant is known for sopping up oil, but I tried to limit the oil, and I've seen recipes for this dish that use far more oil. Serve this dish with rice and flatbread.

 

Ingredients:  

2 medium eggplants, well rinsed and stem area cut off

1 teaspoon ground turmeric, divided use

2 teaspoons salt, divided use

6 tablespoons vegetable oil, divided use

2 teaspoons black mustard seeds

2 cups sliced or chopped red onion

5 cloves of garlic, minced

2 inch piece of fresh ginger, peeled and grated

2 medium green chili peppers (or 4 small), chopped

4 small tomatoes (or 2 medium), chopped

12 to 15 curry leaves*

2 teaspoons ground red pepper (cayenne or other hot ground red pepper)

2 teaspoons ground coriander

2 teaspoons ground cumin

1 1/2 cups water 

2/3 cup coconut milk

chopped coriander (also known as cilantro) for garnish

 

Wash and dry the eggplant, cut it into 1 to 2 inch pieces. Add 3 tablespoons oil to a pan over medium heat. When the oil is hot, add the eggplant pieces, 1/2 teaspoon of salt and 1/2 teaspoon ground turmeric. Stir the eggplant around and turn it as it fries until it is browned (add 1 more tablespoon of oil during the frying); then, remove the eggplant to a plate or a bowl. (I empty the oil from the skillet, but you can leave it if you'd like.) I then add the remaining 2 tablespoons of oil to the pan and add the black mustard seeds. When the mustard seeds begin to pop, add the the sliced red onion and saute until the onion softens, then add the tomatoes, the chopped green chilies, minced garlic and grated ginger; let cook about 4 to 5 minutes, stirring and breaking up the tomatoes as they cook. Then add the other 1/2 teaspoon turmeric, 1 1/2 teaspoons salt, 2 teaspoons red chili pepper, 2 teaspoons ground coriander, 2 teaspoons ground cumin and the curry leaves (or grated lime peel and torn basil leaves); stir well, then add water and stir well again. After 3 minutes add the browned eggplant, stir, cover the pan and cook for 15 minutes. Remove the lid, stir, then stir in the coconut milk; cook a further 3 minutes uncovered. Garnish with chopped coriander leaves, also known to many as cilantro. Serve with rice.

 

* Curry leaves are a common addition to southern Indian cooking. Just a few years ago, your chances of finding curry leaves outside of the Indian Subcontinent were likely not very good, but now curry leaves are much more available, including here in the United States, where they are sometimes frozen, but also they can be found fresh in a clear packet (they are not expensive and they keep well in the refrigerator). If you don't have access to curry leaves, you can substitute 1 tablespoon grated lime peel and about 6 basil leaves torn into smaller pieces. Understand, "curry leaves" have nothing to do with "curry powder," nor with "curries," the types of spiced dishes, except that on occasion the leaves are used in some curries.          

 

 

South Indian Eggplant Curry with a piece of methi thepla flatbread ...("methi thepla" is a flatbread made from whole wheat and fenugreek leaves, and it is popular in Gujarat, an Indian state in western India with a coastline on the Arabian Sea region of the Indian Ocean.  

 

WORD HISTORY:

Crater-This word is related to "grail" (cup), a word from Latin and borrowed by English via French; however, where Latin got the word is in question. "Crater" goes back to Indo European "kerh/kere," with the meaning "to mix;" thus also figuratively "to confuse." This gave transliterated Ancient Greek the noun "krater" meaning "bowl" ("a dish used to mix ingredients"),^ and this was borrowed by Latin as "crater," meaning "basin," with the later additional meaning of "opening at the top of a volcano;" that is, "a basin shaped opening." English borrowed the word in the early part of the 1600s with the "top opening of a volcano" meaning and the meanings then expanded to "depressions in the ground made by meteors and by the explosion of artillery shells (later by bombs dropped from airplanes). The verb form is from the noun in the mid 1800s, initially meaning "to make a crater," as in, "The bomb cratered just a short distance from our house," but the figurative sense became common in usage; that is, "to fall from a high position," as in, "After winning 3 games in a row, our team cratered in the standings by losing 9 of 10 games." 

  

^ Some feel that the ultimate Indo European source is the same Indo European source as for modern English "horn;" that is, "k(h)er," which had the notion "top of the body, head;" thus, "animal horn." Now, some animal horns were used as vessels for drinks, and wine and water were often mixed together in them.  

Kenyan Kidney Bean Stew: Maharagwe

Some people make this as a soup (more liquid), while others limit the liquid content somewhat and make this as a stew. It is often served with "ugali," a very thick kind of porridge of white cornmeal and water (it seems a few add some salt, and even fewer add butter or oil). I use a 2 to 1 ration of water to cornmeal, but I've seen recipes that use 2 1/2 or 3 to 1 ratio, but on the other hand, I've also seen a couple of recipes with a slightly less than 2 to 1 ratio. The cornmeal and water is cooked and stirred until the mixture is no longer fluid and essentially you can stand a spoon up in it (it requires LOTS of stirring). In this way it is very much like some recipes for Italian polenta or American cornmeal mush used for frying, and both of these are also made from cornmeal, although often yellow cornmeal. There are many names for this basic cornmeal dish across Africa, with "fufu," "nsima," "nshima" and "pap" being just a few of the names.  

Ingredients (5 to 6 servings):

 

2/3 cup chopped white onion

3 cloves garlic, minced

1 1/2 inch piece ginger, peeled and grated

1/2 cup chopped red bell pepper

2 tablespoons vegetable oil + 3 tablespoons water

1 teaspoon ground coriander

1 1/2 teaspoons ground turmeric

1 tablespoon ground cumin

1/4 teaspoon ground cardamom

1/2 teaspoon ground black pepper

1 medium jalapeno or serrano chili pepper, chopped

1 can diced tomatoes (14.5 ounces) with juice

2 cans (15 ounces each) kidney beans, drained

1 tablespoon honey

1 teaspoon salt

1 can coconut milk (14 to 15 ounces)

1/2 to 1 cup water

2 tablespoons chopped cilantro (also called coriander by some)

 

In a heavy bottom pan or pot, add the oil over medium heat, and when it's hot, add the onion and saute for about 2 minutes, then add the garlic and ginger and saute another minute. Now add the 3 tablespoons of water followed by the chopped red bell pepper and the chopped jalapeno or serrano chili pepper. Cook for 1 to 2 minutes, then remove the pan from the heat and add the dry spices (ground coriander, ground turmeric, ground cumin, ground cardamom, ground black pepper), stirring to mix, then add the diced tomatoes with juice. Put the pan back onto the heat and let cook until the vegetables are all softened, stirring often. Add the drained kidney beans, honey and salt; cook for 3 to 4 minutes, then add the coconut milk and 1/2 cup water, and stir to mix. Let the stew come to a simmer (adjust the heat to maintain a steady simmer, not a full boil). Simmer the stew for 6 to 7 minutes, and add the other 1/2 cup of water if the stew is too thick (if you want more of a soup, add the amount of water to make the consistency you want), return to a simmer and cook for another 8 to 10 minutes. Add the chopped cilantro (coriander) and stir. Serve hot.     

 

 

WORD HISTORY:

Anvil-This is a compound word, with the second part of the word related to "felt," the noun for a type of fabric, which is from the Germanic roots of English, to "filter," a word with a Germanic base that was borrowed and expanded by Latin and then borrowed by English from Latin, with Latin-based French reinforcement, to the main body of "appeal," a Latin derived word borrowed by English via French, and to the second part of "compel, also Latin-derived and borrowed by English via French. The first part of "anvil" goes back to Indo European "an/(h)an/(h)aen," meaning "on, onto, above." This gave Old Germanic "ana," meaning "on, onto, upon." The second part of "anvil" goes back to the Indo European root "pel" (there were several forms of "pel," with varied meanings), with the idea of "beat, hit, beat down;" thus also, "compress." This gave Old Germanic "filtan/feltan," meaning "to beat, to hit, to strike," and gave the West Germanic compound form "anafalt(a)/anafilt(a)," meaning "a place to beat metal into various forms." This gave Old English (Anglo-Saxon) "anfilt(e)/anfealt," with the same meaning, and this then became "anfilt/anvelt," before the modern form "anvil." Forms in the other Germanic languages: German had "Anafalz," and Low German had "anfilts, and Dutch had "anavilt" (also "anevilt?"). NOTE: Modern German has "Amboss," Low German has "Ambolt/Ambeld," Dutch has "aambeeld," West Frisian has "ambyld" (also "aambyld"), Danish has "ambolt." These all came from other forms of "anvil," with these forms going back to the Old Germanic ancestor of "bolt." (The German form "Amboss" is spelled with double s because of a sound shift in the high Germanic dialects long ago that made many 't' sounds into 's' or 'ss;' for example: English "water," but German "Wasser," English "kettle," but German "Kessel," English "vat," but German "Fass.")      

Thai Vegetable Green Curry

 A good curry with lots of vegetables, as well as just a little spiciness to tickle the tongue. Thai or Asian green curry paste is available in supermarkets or Asian markets, and it's not expensive.

Ingredients (about 4 servings):

 

2 tablespoons peanut oil

4 green onions, chopped

1 1/2 inch piece ginger, peeled and finely chopped

2 cloves of garlic, chopped

1 cup chopped red bell pepper

1 cup carrot, peeled and chopped or sliced

1 cup asparagus, cut into 2 inch pieces

1 hot red chili pepper, split or chopped (add another chili if you like more heat)

1 can coconut milk (about 14 ounces)

1 cup vegetable stock

2 tablespoons brown sugar

10 to 12 medium to large basil leaves, torn or chopped

4 tablespoons green curry paste 

1 tablespoon soy sauce

chopped cilantro to garnish (cilantro is also known as fresh coriander)

In a large skillet, heat the peanut oil over medium heat. Saute the chopped green onions, ginger and garlic for about 2 or 3 minutes, then add the carrots, asparagus, red bell pepper and chili pepper; cook for 7 or 8 minutes, then mix in the green curry paste and cook another 2 minutes. Stir in the coconut milk and the vegetable stock, as well as the brown sugar; stir to mix everything. Simmer the mixture for about 10 to 12 minutes (the vegetables should be tender). Stir in the soy sauce and the torn basil leaves. After 2 minutes, remove from the heat. Garnish each serving with chopped cilantro. Serve over rice or with rice on the side.

 

 

WORD HISTORY:

Coco-A separate, but scarce word in its own right, mainly known for its use in the compound "coconut." It is not related to "cocoa," but the two words have long been confused in English; thus resulting in the word "cacao" becoming "cocoa" in English from the influence of "coco." Anyway, the ultimate origin of "coco" is unknown, but it is related to "cocoon," and it goes back to the transliterated Greek noun "kókkos," meaning "seed, kernel, berry." Latin borrowed the word as "coccum," with essentially the same meanings. Portuguese sailing expeditions encountered palm trees and their fruit in the Pacific and Indian Ocean areas and they used the word "coco" for the large shaggy looking, shell-encased fruit of the palm tree. The appearance of the coconut brought the comparison to a skull, with the openings and shaggy exterior looking like a face, although a scary face; thus also, "a bogeyman," and also, "monkey face." Spanish explorers also encountered this palm fruit, and seemingly used the same word for the Spanish terminology, although they picked up the "bogeyman" meaning from Portuguese. English borrowed the word in the mid 1500s likely from both Portuguese and Spanish.        

Puerto Rican Coconut Pudding: Tembleque

As an adjective, the Spanish word "tembleque"* means "shaky, trembly, wobbly," and as a noun, it means, "(the) jitters, shakiness." This dessert obviously got its name from the "shaky" nature of the pudding, which is true of many gelatin type dishes. The dish seems to have originated in Puerto Rico, but Brazil has the same basic dessert, although the Brazilian version is often topped with a plum and wine sauce and the dessert is called "manjar branco" in Portuguese.**   

Ingredients:

2 cans coconut milk (28 to 30 ounces total)
1/2 cup cornstarch
3/4 cup sugar
1/3 teaspoon salt
candied orange peel for garnish
ground cinnamon to taste for garnish
(optional) toasted coconut for garnish

In a bowl, whisk together the cornstarch and 1 can of coconut milk until the cornstarch is well dissolved into the coconut milk. In a heavy bottomed sauce pan over medium heat, mix together the other can of the coconut milk, the cornstarch mixture, the sugar and the salt (a whisk is good to use for this). Bring the mixture to a boil while stirring constantly and let the mixture thicken, taking care that there are no lumps. You can use ramekins or other small dishes, filling them with the pudding and then covering them with plastic wrap before refrigerating them for 4 to 6 hours. Serve in the individual dishes or unmold onto serving plates, but in either case, sprinkle on some cinnamon and/or some toasted coconut and add a strip or two of candied orange peel.

* The basic pronunciation in Spanish of "tembleque" is as if "tem-blay-kay," but from what I understand, Spanish speakers from various parts of the world may put a little more emphasis (accent) on either the second or third parts, according to their local or regional speech patterns.

** In Portugal, "manjar branco" is the name of a couple of dishes, with one "similar" to the basic Puerto Rican/Brazilian dish, but it is not made with coconut milk, but rather with cream or milk. Then there is another dish of that name which is made with chicken meat in thickened milk. This dish has the more specific name "manjar branco Coimbra."  

WORD HISTORY:
Bonus-This word is related to quite a number of words including, "bounty" and "beauty," both words of Latin derivation borrowed by English through French, and "bonanza," another Latin-derived word, but in this case borrowed by English from Spanish (particularly Mexican Spanish). "Bonus" goes back to Indo European "deu," which had the notion "partial to, show favor or reverence toward." This gave its Italic offspring "dweno(s)," meaning "good." This gave Latin "duenos," also meaning "good," but the word then became "duonus," before the change to "bonus,"^ still with the meaning "good," but with the extended meanings, "useful, brave, gallant." English borrowed the word in the mid 1700s, mainly with the meaning, "money or other benefit given to reward good work performance" (or used as an offer to entice and encourage good work performance), then expanded to "any kind of additional benefit," including in competition, such as "bonus point(s)," and also "special benefit to join an organization or business, often in sports, but not exclusively so."      

^ The Latin word for war, "bellum," was also once spelled with a beginning "d." 

Brazilian Seafood Chowder: Moqueca

This is a common soup in the coastal state of Bahia in Brazil. Like many popular dishes, it has numerous variations, including some that are somewhat more involved. Fish with a relatively firm flesh are used in Brazil, one of those being a large type of catfish from Brazil, but cod, swordfish, halibut or other catfish can also be used. Traditionally cooked in a "moquequeira," a type of pan, the name of this chowder, "Moqueca," is derived from that type of cooking pan. Also traditionally, oil made from palm fruit, known as "dendê oil" in Brazil, is used to make "Moqueca." This oil has a bright reddish or orangish color, but it has become highly controversial, both for reasons of health (high saturated fat level) and for the environment, the cutting down of palm trees, thus contributing to the deforestation of the rainforest, which in turn reduces the habitat of many animals. You can substitute extra virgin olive oil and then add some saffron threads, and/or soak a little annatto* in the oil, or add some ground turmeric (see recipe below). Generally, while the dish contains red chilies, it is not really hot, as the amount of ingredients dilutes the heat of the chilies, but leaves just a hint of spicy tingle for the dish. If you prefer more spicy heat to your food, add another chili pepper or two. 

Ingredients (for about 6 to 8 servings):

1 pound cod, swordfish or halibut, cut into about 1 or 2 inch pieces
1 pound medium shrimp(s)
1 medium onion, peeled and chopped
5 cloves garlic, minced
4 or 5 Roma tomatoes, chopped
1 heaping tablespoon sweet paprika
juice of 2 limes
1 large red bell pepper, cut into rings
1 medium green pepper/Anaheim pepper, chopped or cut into rings
2 hot red chili peppers, seeded and chopped
4 green onions, chopped
1/4 cup chopped cilantro
3 tablespoons extra virgin olive oil
3 or 4 saffron threads, and/or a little annatto soaked in the oil, or 1/4 teaspoon ground turmeric (I used both saffron threads and annatto) 
1 can (13.5 to 15 ounces) coconut milk
1 teaspoon salt
cilantro for garnish

Put the fish pieces and the shrimps in a dish, then add the garlic, lime juice and salt; mix well, cover the dish and refrigerate for 30 minutes. Heat the olive oil, saffron (or annatto or turmeric) in a pot or large pan over medium heat, then add the onion, red bell pepper, green pepper, tomatoes and chili pepper. Let cook, stirring occasionally, until the onion softens somewhat. Add the paprika, green onions, chopped cilantro; stir to mix well. Then add the fish and shrimp mixture (lime juice, garlic and salt). Cook briefly until the fish and shrimp BEGIN to change color. Add the coconut milk, stir to mix, and let the dish come to a simmer; then adjust the heat to simply maintain a gentle simmer. Let simmer until the fish and shrimp are simply cooked through, then remove from the heat. Overcooked shrimp can often become tough. Often served with rice or good bread to sop up the excellent broth. 

* Annatto is a seasoning and food coloring product from the seeds of the achiote tree. It is commonly used in dishes from the Caribbean and Central and South America. 

WORD HISTORY:
Chowder-This word for a thick stew, often with fish or other seafood, is related to "cauldron," a Latin-derived word borrowed by English by way of Latin-based French. It goes back to Indo European "kelhe," which had the notion "warm, hot." This gave its Latin offspring "calidus," with the same meaning, and this produced "calidarium," meaning "warm or hot bath," which later produced "caldaria," meaning, "a pot for cooking." This passed into Old French as "chaudière," with the same meaning, and English borrowed the word in the mid 1700s as "chowder," but meaning "the fish stew cooked in a 'chaudière'."  

Sri Lankan Chicken Curry

"Sri Lanka" is an island country off the southeastern coast of India. It was long known as "Ceylon," the English rendering of Portuguese "Ceilão," the name used by the Portuguese from the 1500s, when Portugal first became involved with the island (the Portuguese "partially" ruled the island for nearly 200 years). Naturally there are many Indian influences on Sri Lankan food, but the Dutch also had an impact on Sri Lankan cooking, and, like the Portuguese, the Dutch were involved in Sri Lanka, and had some "partial" governance there for about 150 years (mid 1600s until nearly 1800). The British became involved in Ceylon from the 1790s, a relationship which also included governance, which ended in 1948. Ceylon tea is world famous, but believe it or not, it was the British who started the tea industry on the island. Today there are hundreds of thousands of Sri Lankans employed in some way in the tea industry. Ceylon gained independence in 1948, but it wasn't until 1972 that the nation's name was changed to "Sri Lanka," a term from Sanskrit and Sinhalese, both languages from Indo Aryan, a subdivision of the Indo Iranian branch of the Indo European language family. English is also an Indo European language, but from the Germanic branch.    
 
I know this recipe has an intimidating list of ingredients, but most are spices common in the cooking of the Indian subcontinent.* It's likely that curry leaves will be hard to find, unless you live in an area with people from southern Asia (like India, Pakistan, Bangladesh, Sri Lanka, Thailand or Indonesia, all areas where curry leaves are commonly used). You can use the lime zest (peel) of one lime and a few basil leaves as a substitute, but it will not be exactly the same. If you have access to curry leaves, please give them a try.  

Ingredients:

2 1/2 to 3 pounds chicken pieces 
3 tablespoons ghee (clarified butter)** or vegetable oil
8 to 10 curry leaves (or zest of 1 lime and 4 basil leaves torn in half)
1 large onion, chopped
4 cloves of garlic, chopped
1 tablespoon grated ginger
1 teaspoon cayenne pepper (or Indian chili powder)
3 chilies, whole, split open
1 teaspoon ground turmeric
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons sweet paprika
1/2 teaspoon ground fenugreek
2/3 teaspoon salt
2 tablespoons white vinegar
1/2 ground fennel seed
15 grape tomatoes, halved
1  2 to 3 inch cinnamon stick
2 tablespoons lemon zest
2 tablespoons lemon juice
2/3 cup coconut milk

In a large skillet (with a lid) or a sauce pan (with lid), heat the oil or ghee over medium heat. Add the curry leaves and cook for about two minutes,*** then add the onion, ginger and chilies. Cook until the onion begins to brown. Stir in the cayenne pepper, turmeric, garlic, ground cumin, coriander, paprika, fenugreek, salt, ground fennel, vinegar, cinnamon stick, grape tomatoes, lemon zest and lemon juice. Cook for about 2 to 3 minutes, then add the chicken pieces and turn to coat them with the mixture. Cover and cook until the chicken is tender (between 45 to 60 minutes; if using basil leaves, add them at about the 35 minute mark of cooking). Remove lid and put heat on very low. Gradually add and mix in the coconut milk, being careful not to let the mixture boil. Serve with rice. 

* I did a two part series on spices of the Indian subcontinent, so if you're interested, these are the links:

http://pontificating-randy.blogspot.com/2017/12/great-spices-and-herbs-of-india.html

http//pontificating-randy.blogspot.com/2017/12/great-spices-and-herbs-of-india_10.html

**  "Clarified butter" (usually called "ghee" on the Indian Subcontinent) is butter with the milk solids removed; thus, the remaining butterfat can be heated to a higher temperature than regular butter without burning.

*** If using lime zest, add it with the onion, chilies and ginger. You can then add the basil leaves near the end of cooking (see instructions).

Served with rice and naan bread ... (Click on photo to enlarge)

WORD HISTORY: 
Poultry-This word, distantly related to "foal," an original English word from Germanic, goes back to Indo European "pawlh," which meant, "young or small animal." This gave Latin "pullus," which meant, "chick, young bird." This passed into Latin-based Old French as "poulet" (young bird, chicken) and this expanded to "pouleterie" (Norman dialect pouletrie?), meaning, "domestic birds raised for their eggs and meat." This was borrowed into English in the second half of the 1300s, and the meaning transferred over to the meat of the birds, as well.   

Thai Shrimp Soup, Spicy or Mild

This is a GREAT soup. If you like "heat," you can add another tablespoon of chili paste, but if you do not like "heat," use just one tablespoon. Thai chili paste or sambal oelek chili paste are available in supermarkets and Asian markets.  

Ingredients:

1/2 pound medium shrimp, peeled and deveined 
1/2 cup rice
1 tablespoon fish sauce
3 cups vegetable stock 
1 can unsweetened coconut milk (13.5 ounce can)
1 red bell pepper, chopped
2 tablespoons Thai chili paste or sambal oelek chili paste
3 green onions/scallions, including most of the green part
1 stalk lemon grass or 1 teaspoon ground/powdered lemon grass (optional) *
1 inch piece ginger, chopped
juice of 1 lime
1/4 cup fresh cilantro leaves

In a heavy bottomed pan, add the broth, the rice, the fish sauce, the red bell pepper, the chili paste, the scallions, the ginger, and the fresh lemon grass (if using, or add ground form in next step). Bring to a simmer over medium heat, then reduce to low heat. Simmer until rice is almost tender. Add the shrimp, the lime juice and the cilantro leaves (also the ground lemon grass, if using). Cook just until the shrimp are about done, then immediately add the coconut milk, stirring well to mix. Let the soup heat up again, and then remove it from the heat. (Note: If the soup gets too thick, you can always add some more vegetable broth, a little at a time, until you reach the desired consistency.)   

* Lemon grass is a plant that grows in long stalks. It is used to some degree on parts of the Indian Subcontinent, but it is used extensively in Southeast Asian cuisine. In more recent times, it is available in some U.S. supermarkets or Asian stores. The outer layers of the stalk will need to be peeled off and discarded, and the more tender interior can be chopped up for use in cooking. It has something of a citrus flavor and aroma; after all, it IS called "lemon grass." It is also available in ground (powdered) form, and it is something you might want to try using, either fresh or ground.

WORD HISTORY:
Slurp-The origin of this word is presumably imitative of sound, and there are similar words in other Indo European languages that have to do with taking in food or liquids. In Old Germanic the imitation produced "slurphan/slorphan," with the meaning, "to sip, drink or eat noisily." This gave Old Low Franconian (the Germanic dialects that became Dutch) "slorpen," with the same meanings, and this then became "slurpen." English borrowed the word from Dutch in the first half of the 1600s. Because of the word originating as an imitative word for sound, there are a number of relatives, with varied spellings and slight variations in meanings: German has "schlürfen" (to sip or drink noisily), but also, "schlurfen" (to drag your foot or feet along noisily when walking), Low German Saxon has "slubbern" (drink noisily) and "slarpen" and "slurren" (drag your feet noisily), Danish "slubre" (slurp), Norwegian "slurpe" (sip/drink noisily), Swedish "slurpa" (drink/sip) and seemingly "slurka" (drink in big gulps).

Excellent Brazilian Shrimp Dish: Vatapá

"Vatapá" is the name of a great Brazilian stew featuring shrimp in a somewhat sweet creamy sauce. I recently fixed this dish and I intend to do so again. For those unaware, Portuguese is the language of Brazil.* I took the basic recipe from a Brazilian cookbook, "Brazilian Food," by Thiago Castanho, Firefly Books Ltd., Buffalo, N.Y. and Ontario, Canada, 2014, but I then used my own adaptations to make a version of the dish. This is not difficult to make and I have simplified it even more, and the ingredients are all things most people already have on hand, or they are easily found in the supermarket. 

Ingredients:
2 lb. shrimp (I used frozen cooked shrimp in the 41/50 size, with tail shell on, which I removed after thawing the shrimp and before adding them to the recipe)
3 or 4 slices of dried French or Italian bread
Panko bread crumbs (plain/non seasoned), if needed
8 oz. coconut milk (plus some water)
8 to 10 oz. clam juice (or homemade seafood stock)
3 tablespoons extra virgin olive oil
1 small onion, minced or chopped
1 large garlic clove, minced
2 Roma or other small tomatoes, seeded and diced
1 or 2 mild chili peppers or 1 mild and 1 serrano, seeded and chopped
1 or 2 bay leaves
1/2 teaspoon ground cumin
1 teaspoon Sazón with culantro and achiote (easily found in Latino markets or in the Latino section of your supermarket or Latino shops)
(2 teaspoons palm oil, not palm kernel oil. I skipped using the palm oil completely.)
salt and pepper
1/4 cup of cilantro leaves, torn into pieces
1/4 cup basil leaves, torn into pieces
Serve with white rice (I added some onion and garlic, as per the cookbook, to the general recipe I use for white rice, which includes a little butter and some oil, besides the rice, water and a little salt).

First, the cookbook recipe calls for making homemade shrimp stock, made from the heads and shells of the shrimp. I have simply used store bought clam juice. Tear or cut the bread into smaller pieces, put it into a dish and pour the coconut milk over it, plus add 1 cup of water. Let the bread soak while you fix another part of the recipe. Using a large saucepan, heat the olive oil and then add the onion, then a minute or so later, the garlic, the tomatoes and the chili peppers. Saute to let the mixture soften. Add the shrimp and the clam juice and mix well. Add the bay leaf (or leaves). Bring mixture to a low simmer and then add the cumin, the Sazón, a pinch of salt and some black pepper (also the palm oil, if using). Add the bread mixture, stirring well to incorporate. The bread should thicken the dish into a sauce, but if it does not thicken properly (it should be pretty thick), stir in some Panko breadcrumbs a little at a time until the mixture does thicken. I had to use the breadcrumbs when I made this. The sauce should have a yellowish color to it. Stir in the cilantro and basil leaves. Cook for just a minute, and you're done. Serve with the white rice. If you want the dish to look nice, withhold a few shrimp from the recipe, cook them separately in some water and then add them to the top of each serving as a garnish, as I've done in the photo below. 

* Portuguese is a Latin-based language that developed in the Iberian Peninsula in western Europe. It is closely related to Spanish, but even more so to Galician, a language primarily spoken in northwest Spain. Brazil was once a colony of Portugal, and Brazil has the distinction of being the largest Portuguese speaking country in the world. Portuguese is from the Indo European family of languages, and thus it is related to English, but further down the family tree.  

 

WORD HISTORY:
Shrimp-This word for a "generally small, narrow shellfish" is related to "scrimp." The ultimate origin of "shrimp" is unclear, and its overall history is a bit "iffy," but Old Germanic had "skrimpanan," which had the notion of "to make smaller, to shrink." From this came Old English (Anglo-Saxon) "scrimman," which meant "to shrink." Whether a form of this English word then later produced "schrimpe" is not known, but that form later became modern "shrimp." Forms of the word in the other Germanic languages have a "p" sound,^ and it is "possible" that an English form of the word did too, but that that word had not been recorded by the educated part of English society from post Norman invasion times, when French and Latin were the preferences of the heavily Norman based nobility and high society. Of course it is also possible that even if the English word lacked the "p" sound, that the influence of its mainland Germanic relatives could have altered the English word, giving it the "p" sound, as the English traded with, and came into contact with, speakers of other Germanic languages, especially Flemish, Dutch, Frisian, Low German and Old Norse.         

^ The other Germanic languages do not use a form of the word for the shellfish.