After two weeks of being in India, yesterday India almost killed me! Although it didn’t have to do with the crazy hottest curry ever or eating street food. I did something kind of stupid and I actually brought this on myself! If like I, you don’t want to singe your mouth and not enjoy your Indian meal, try this delicious India spinach korma recipe. Believe me; that little bit of yogurt added to the Indian food helps cool down even the fiery curries!
Day two of our trip to Poovar Island and we dined on crab curry caught that morning off the coast by our resort and fresh local caught lobsters. The food at our resort’s restaurant is some of the best we have had in India and we were really looking forward to this lunch.
After an afternoon spent at the pool enjoying some cocktails and trying to beat the humidity, that sounds awesome, right?
The first dish, fresh-caught tiger shrimp came with green beans. I thought I saw a green bean next to the masala marinated lobster I ordered so I took a giant bite of it;
It was not a green bean. It was the hottest pepper I have ever had in my life! I had to spit it out it was so hot!
Everyone thought I was going to start crying I was so miserable ( when actually I thought I was going to throw up it was so hot)
And I eat A LOT of spicy stuff!
This pepper was hotter than a habanero! It took me a good twenty minutes of chugging water and begging for yogurt (Even though I could barely talk my mouth was so on fire!) before I even began to feel better again, and could actually try to enjoy my delicious seafood lunch.
Thank you India; You got me!
The next night we came back to this restaurant again and I tried another seafood dish; fresh-caught grilled calamari with an India spinach korma. This India spinach korma was the best I have ever, ever had in my life and this is my version.
India Spinach Korma with Lamb Meatballs
2 cups ground lamb
1 teaspoon fresh ground ginger
1 teaspoon minced fresh garlic
1 teaspoon turmeric
1 teaspoon cumin seeds
1 teaspoon whole peppercorns
1/4 cup almond flour
1 cup of water
The best lamb meatballs this side of Kerala!
In a large pan, fry the chopped onion in two tablespoons of ghee. Cook until very well cooked, about ten minutes. Mix in the 2 teaspoons each of garlic and ginger. Add the two teaspoons of cumin seeds. Remove one-quarter cup of this mixture for the meatballs and blend up in a blender along with the black peppercorns. Combine the lamb, pulverized onion mixture, eggs, almond flour, turmeric and lemon zest. Roll into meatballs. Set the meatballs aside until ready to use. When you are ready to bake them, grease a baking sheet with ghee, add the meatballs. Bake at 400 for twenty-five minutes. When the meatballs are cooked, stir the drippings into the paleek.
For the most delicious paneer
4 cups spinach, cooked, drained and blended in a blender
1 cup Curd (Indian style yogurt)
1 teaspoon garlic
1 teaspoon ginger
3 tablespoons ghee
1 red onion, chopped
1/4 cup cashews
2 Serrano chilis
1 teaspoon garam masala
1 teaspoon coriander powder
2 teaspoons salt
1/4 cup tomato paste
To the reserved fried onions add the serrano peppers. Cook a few minutes and transfer onion mixture to a blender. Puree and add back to the hot pan, along with one tablespoon of ghee. Mix in the garam masala and the coriander. Add in water slowly to make a paste and roast the spices for at least ten minutes, slowly adding in water to keep the mixture slightly soupy. Add in two tablespoons of salt, the pureed spinach and the tomatoes
Let this simmer thirty minutes. Add the yogurt. Simmer five minutes. Serve with the meatballs on the side.