Through my blogs I have met many wonderful bloggers, some in real life but most, just though cyberspace. It’s amazing though because even the bloggers who you only know via what they write on their blog or by comments they leave for you, you form a bond with them and you look forward to what they write on their blog and what they have to say about what you’ve written on yours. In my almost 8 years of blogging I have mainly been involved in two online communities, the International adoption community with my Moments with Maisie blog and the foodie community with this, my Cook Lisa Cook blog. In both online communities I’ve found that most bloggers and those who may not have a blog, but comment on mine, are wonderful, supportive and kind people. One of those people whom I’ve only met through cyberspace and really because of my participation in The Secret Recipe Club was Daniel Saraga of The Haggis and the Herring. I’ve loved reading Daniel’s blog as he seemed to have a warm and gracious spirit, his passion for cooking and food shone through in his words and his taste in foods ran right along the same diverse, ethnic and adventurous lines that ours do. When commenting on my blog, Daniel always made kind, thoughtful and often humorous comments that always warmed my heart and made me smile. So it was with great sadness that I read of his sudden passing about two weeks back. Daniel left behind his wife, two sons and third child on the way as well as a large extended family and many friends. I had tears in my eyes reading Meredith’s words for the loss of her beloved husband, you could tell how much he was loved.
Daniel was also loved in the online foodie community and that is why today, numerous Secret Recipe Club bloggers are coming together in a tribute day to Daniel by recreating and posting a recipe from The Haggis and the Herring.
From my reading of The Haggis and the Herring, Daniel seemed to have a special passion for Indian curries, posting numerous delicious versions including Aloo Mutter Butter Paneer, Baked Aloo Kofta Curry, Channa Korma Curry, Channa Masala, Chicken Curry, Butter Chicken, Chicken Madras, Chicken Vindaloo and Chicken Tikka Masala. So with that in mind I decided to recreate one of his curry dishes. Unfortunately when I went to make my chosen recipe of Chicken Madras, I realized that I had everything in the house but chicken so knowing how versatile curries are I used what I had on hand for protein, shrimp. I also decided to bulk up the shrimp with some added veggies as that morning I had picked some gorgeous red, orange, yellow and green peppers as well as some tomatoes from our garden and I also had a package of mushrooms that begged to be used.
Then I added the shrimp which had been marinating in the curry sauce along with some crushed tomatoes and a delicious curry came together. I hope to try many more of Daniel’s curries and other recipes. He, his posts, recipes and kind words will all be missed.
- 1 TBS. garam masala
- 1 tsp. ground cinnamon
- 1 rounded TBS. curry powder
- 1 tsp. ground black pepper
- 1/2 tsp. sea salt
- 1/2 tsp. cayenne pepper
- 2 TBS. Whey Low Gold or brown sugar
- 4 garlic cloves, crushed
- 1 rounded TBS. fresh grated ginger
- 1/3 cup lemon juice
- 1/2 cup olive oil
- 1 pound peeled and deveined shrimp (I used medium/small shrimp but any size would work)
- 2 TBS. olive oil
- 3-4 sweet peppers, mixed red, orange, yellow & green
- 8 oz. mushrooms, sliced
- 3 medium tomatoes, cut in 8ths
- 1 - 14.5 oz. can crushed tomatoes
In a large bowl, whisk together the garam masala, cinnamon, curry powder, black pepper, salt, cayenne, brown sugar, garlic, ginger, lemon juice and 1/2 cup olive oil. Stir in the shrimp, cover and refrigerate for 1 hour.
In a deep pan heat 2 TBS. olive oil on high and add the peppers & mushrooms. Allow the peppers & mushrooms to brown slightly then stir in the fresh tomatoes and cook for an additional 2-3 minutes until the tomatoes start to soften. Add the shrimp curry mixture and cook for 2 minutes stirring continuously. Add the tomatoes, stir and let simmer on medium-low for 30 minutes. Serve with rice.