Yoghurt Raita cools your curry

I have little intention to convert this blog into a cookbook but the Chandiramani sea side land lady cuisine is happy to share a refreshening recipe:

Yoghurt Raita (4 persons)

• 4 small tubs of natural yoghurt (for a healthier option, use skimmed/desnatada milk)
• 1 medium sized cucumber
• Salt
• Cumin powder
• Optional: red chilli powder for a hotter version , fresh mint

Whisk all the yoghurt in a bowl lightly until smooth. Peel cucumber and cut into fine rounds. Sprinkle salt (1 tsp) and let it rest for 10 minutes. Meanwhile, chop enough mint leaves (if using) to get about 2 table spoons. Squeeze out as much juice out as you can from the cucumber rounds and mix them, along with the chopped mint, into the yoghurt. Dust lightly with cumin and red chilli powder. Garnish with a few sprigs of mint.Chill before serving.

Shrimp and papaya, for a start

On Saturday, our dear friend Chandiramani treated us to yet another yummy starter.

Shrimp and Papaya Salad (serves 4)

• 600 gr large peeled deveined shrimps (frozen pelado gambas are fine)
• 2 medium/large sized “ready to eat” papayas
• Bunch of Spring onions
• Red chilli
• Sauce:6 star anise, juice of 2 limes, 1 tbsp thai fish sauce, 1 tbsp dark soy sauce, 3 tbsp sunflower oil

Put all in the ingredients for the salsa in a microwaveable bowl and heat on medium for 5 minutes. Alternatively, if you are cautious about microwave emissions, warm (do not boil) in a saucepan. Leave to cool and allow the star aniseed to infuse the sauce. // Boil the shrimps briefly and simmer for 5 to 6 minutes or until cooked. Drain and set aside. // Dice the flesh of the quartred papaya (after removing all seeds) into approx 2cm cubes. // Wash and slice the bulbs of the spring onions into thin rounds, enough to make 1 to 1.5 tbsps. // Slice chilli finely. // Discard star aniseed from the salsa before mixing with the prawns and papaya. Let it rest for 30 minutes before serving.