Whats the one of the best ethnic food recipe?

chinese, indian, ethiopian! something flavorful!!Whats the one of the best ethnic food recipe?
Tangy Goan Shrimp in Coconut Curry





Yield: 4 servings





Ingredients:





2 tbsp of canola or vegetable oil


½ tsp of chili powder (add to taste)


½ tsp of turmeric


½ tsp of cumin powder (seeds should be lightly toasted %26amp; finely ground)


1 tsp of coriander powder (seeds should be lightly toasted %26amp; finely ground)


1 tbsp of fresh ginger (finely minced)


1 tbsp of garlic (finely minced)


1 tbsp of green chilies (finely minced)


12 fresh curry leaves


1 cup of shallots (finely sliced)


1 cup of coconut milk (light variety may be used)


Juice of 1medium lime


1½ pound of large shrimps (tail on, peeled and de-veined)


Salt and freshly ground black pepper to taste


4 tbsp fresh cilantro leaves (finely chopped for garnish)








Method:





Heat the oil in a large skillet or saute pan over medium-high heat until hot. Add the shallots and saute for 2-3 minutes until slightly golden in color. Then add the ginger, garlic, green chilies and curry leaves; continue to saute for an additional 2-3 minutes. Add the shrimp and stir-fry until they lose their pink color. Stir in the coconut milk and reduce the heat to medium-low. Cook until the sauce is heated through and turn off the heat. Season with lime juice, salt and pepper. Garnish with fresh cilantro and serve with fragrant jeera rice or saffron pulao.


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CHICKEN COONDAPURI





Ingredients:





3-4 lbs of chicken pieces (boneless and skinless), cut into 1.5” pieces


1 large onion, finely chopped


4-5 garlic cloves, finely minced


1 inch piece of ginger, finely minced


juice of 1 lemon


1 can of good quality coconut milk


salt to taste


2 tbsp oil (vegetable or canola)


freshly chopped cilantro leaves for garnish





For the MASALA: dry roast and grind to a fine powder





6-8 dried red chilies (to taste)


1 tbsp coriander seeds


½ tsp black peppercorns


1 tsp fenugreek seeds (methi)


2 tsp turmeric





Heat the spices in a dry pan on medium high heat until slightly browned and fragrant. Let cool and using a spice grinder, grind into a fine powder.





METHOD:





In a large mixing bowl, add the chicken pieces along with the ground masala spices, salt, lemon juice and the coconut milk. Cover and let sit in the refrigerator for at least 1 hour.





In a large deep skillet on medium high heat, add the oil and when hot, add the onions. Fry until slightly golden and then add the ginger and garlic. When browned, add the chicken pieces and the marinade as well. Reduce the heat, cover and let simmer for 15-20 minutes on low heat. Garnish with freshly chopped cilantro leaves and serve with warm rotis and fragrant Basmati rice.Whats the one of the best ethnic food recipe?
curry!!!!
David is right. Chicken tikka masala is about as good as it gets. Although If you could find an Ethiopian restaurant and have authentic injera and wat, you will be hard pressed to find a better dish.
UKRANIAN CHICKEN





1 roasting chicken, cut up


6 whole white onions


4 lg. carrots, cut in chunks


3 lg. cloves garlic, cut up


1 tsp. salt


1/8 tsp. black pepper


1/2 tsp. thyme


1 1/2 c. chicken bouillon (made from con.)


2 tbsp. chopped fresh parsley





Preheat oven to 500 degrees. Slide over rock into upper third of oven. Place chicken pieces, onions and carrots in large shallow baking pan. Mix together so pieces stick up a bit. Pour bouillon over all. Sprinkle garlic, salt, pepper and thyme over evenly. Bake 1 hour, basting and turning several times. Chicken and vegetables should brown as they become tender. Sprinkle minced parsley over all before serving.
Look for a recipe for Chicken Tikka Masala.





It's one of the most flavoursome dishes in the World, in my opinion. It's nowhere near as hot as some other Indian dishes, but the intense flavours are gorgeous.
Forget all that and try Moroccan CousCous with veggtbls....





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