How to make shrimp puree?? and nan bread??

Question

I had this at an Indian restaurant as a appetizer. It was so yummy!!

Answer 1

I don't know how to make it but I had nan bread with a jalapeno sauce last year and it was so good.

Coach

Answer 2

Make at home naan

300g sharps or maida flour (this is a normal wheat flour which has been milled to a "sharps" or ultra-fine consistency and is the key to the recipe)
1 cup water
1 Tbsp oil (I used canola, but any light oil like vegetable, sunflower or peanut would be fine)


As with bread-making, make a pile of flour on your bench or large board and work a well into the middle. Pour a little water and the oil into the well and work the flour in (you can use your fingers, I use a fork to avoid the sticky-stick).

As you mix, add water a little at a time. The dough when mixed should be smooth and soft, softer than regular bread dough but still reasonably dry; if you have wet scone-like dough, you need to add a little more flour and keep kneading.

Cut in 4 equal pieces and roll out thin and flat, no more than a few mm thick. Make sure your naan will fit in the pan without it folding over, or else it'll be all doughy in those doubled up areas.

Bring a large pan to a moderate to high heat. Carefully place naan in pan. Some recipes say use oil in pan, but I don't..there's no oil on a tandoor wall, so why use it in a pan? After a few minutes the naan will bubble. Once you can smell it cooking, turn it over and do the other side.

Answer 3

This is brazilian:
VATAPÁ

(Spicy shrimp puree)

INGREDIENTS:

1 Loaf of French or Italian bread, soaked in water (200 g or 7oz bread).
2 tablespoon peanut butter
1 lb cooked shrimp
1 cup dried shrimp (optional)
Ground seasoning with parsley, onion and ginger.
Salt.
2 cups coconut milk
½ cup palm oil

PREPARE:

Combine in a blender all the ingredients except the cooked shrimps.

Pour the mixture in a large saucepan and simmer for about 20 minutes or until you get a thick cream. Add the shrimps and cook additional 10 minutes.

INGREDIENTS
2/3 cup warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
1 teaspoon white sugar
2 cups all-purpose flour
1 teaspoon salt
1/4 cup ghee
2 tablespoons plain yogurt
2 teaspoons kalonji (onion seed)
DIRECTIONS
Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size .
Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 8 inch round naans.
Cover an oven tray with foil and grease the foil. Brush the naan with a little of the remaining ghee and sprinkle with some of the kalonji. Cook naan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned

Answer 4

try these websites
http://www.sanjeevkapoor.com
http://www.dawat.com
http://www.recipefinder.com
http://www.food.com
try to choose my answer as the best !

Answer 5

www.sanjeevkapoor.com