So, I Thought You Were an Eskimo

And so I am. I’m fortunate and proud, to represent more than one beautiful ethnic group. From my mother I am Inupiat, Swede, and Northern California Indian-I don’t know from which tribe. I’ve also been told I’m part White Russian. It’s exciting to think of the history that had to occur to bring all these cultures together!

My father, with his sweet little English boy haircut, is the loving product of his British mother from London, England, and English/Tamil Indian father, from Sri Lanka. As an adolescent, I lived with my paternal grandmother in Cambridge, Massachusetts, and learned to eat and appreciate Indian food.

I use curry as a secret ingredient in some of my American recipes. It not only adds great flavor, but the aroma brings back so many loving memories and peaceful comforts for my soul. Some connected memories from my past help me to relive the beautiful moments of my life. Those moments soothe like a healing salve, and allow me to move forward.

You also, are able to take advantage of the good in your past, to enrich your present.

Soni’s Best Curry With Shrimp & Noodles

Saute’ :

2-3 Tbs chopped bacon until it makes some of its own oil
Add 3 Tbs chopped yellow onion and 1 tsp freshly minced garlic

Add 1-2 Tbs butter if saute’ is a little dry-I like and use Organic products as much as possible

Add to saute’: 1 can Coconut milk

1 C heavy whipping cream

2 C whole milk-save out about 1/2c

4 generous Tbs flour mixed with 1/2 C of the milk and stir almost continuously so milk doesn’t burn

Add 1/2 tsp ground Ginger

Add1/2 tsp Coriander

1/4 tsp ground Tumeric

1/4 to 1/2 tsp Cumin- to taste

1-2 tsp Curry and stir in–taste frequently to see how your flavors are combining

Add 2 tsp chicken Broth paste- I use Better than Boullion chicken broth

I added the shrimp (24 shrimp medium to large) in the beginning, but it should be added last. It will become too tough if cooked too long. Keep it tender.

Add 16 oz. cooked noodles to sauce and enjoy!