Curry shashlik

@erikskitchen, Recipes, , , , , , , , , , , ,

Hello dear readers, today I would like to introduce you to one of my latest shashlik (kind of shish kebab) variations – basically a domestic remake of the beloved “snack stand shashlik”. It all started for me in autumn 2020 – somehow it felt like a hundred years had passed since I last enjoyed a good shashlik at one of my favourite stands.

You know what it’s like – there’s always a moment when you feel a craving for something familiar. It doesn’t have to be a dish from childhood, but usually it’s something you’ve eaten many times before or a long time ago. For some people it’s the mini-pizza after the disco, for others it’s the burger temple around the corner or, like me, a good curry shashlik.

Around October 2020, I suddenly & repeatedly had a craving for curry shashlik …I have not yet been able to find the trigger for it. The last time I ate shashlik was a good 10 years ago – if I remember correctly, that wasn’t really a culinary experience either. I don’t want to exclude the possibility that this was also due to my transfiguring memories of my storm and stress period. But what the hell – what remains is to cook it myself.

No sooner said than done – the fridge was inspected and lo and behold, there was basically everything I needed to try homemade shashlik from the in-house “curry stand”. It is very important to me that when you try this little recipe, it should taste as much as possible like what I ended up on my plate.

That’s why this time – unlike in my other recipes – I have also “written down” the producers and brands of the ingredients, so that the plan should work out and our curry shashlik should taste more or less the same.

Of course, I would like to know what you thought of the “recipe” – the best way to do this is to leave an Instagram comment on the shashlik clip.

Here is everything you need for the “Foodadvisor shashlik”:

For 4 persons

Difficulty:                             easy

Expenses:                            20 – 26 Euros

Time Effort:                               1.0 hours

Preparation time:                  0.5 hours

Tools

Rubber gloves for gastronomy, 5-10 (depending on size) stainless steel or wooden skewers, three bowls, a chopping board, a sharp knife, a small ladle, a large pan, a kitchen towel

Ingredients

This time I have cut a little YouTube clip for you – to whet your appetite, so to speak…feel free to leave a comment there and tell me what you think about including moving pictures with blog posts, if available. Thank you!

Preparation

The best way to start is to cut the bacon into strips – two fingers wide and half a centimetre thick. Fry them in a pan without adding any fat – just so that the strips are still flexible enough to be skewered.

Now take the two onions and cut them into eighths so that you get small boats. Fry them in the pan in which you have already fried the bacon – this way they get the “extra” taste – until they have enough roast aromas but are still good enough to be skewered. Once you are happy with the colouring, add a little sugar and caramelise it with the onion. Now put the onions in a bowl and place them next to the fried bacon.

Then cut the entrecôte and the Duroc loin (be sure to take them out of the fridge early and process them at room temperature!) into large cubes – sides around three to four centimetres long. Salt and pepper them to your liking and then sear them thoroughly on all sides.

Make sure you work with high heat, because we want the meat cubes to be cooked to a maximum of “English” cooking degree when you put them aside in another bowl. This will ensure that the meat on the skewers remains tender. Please leave the pan as it is, we still need the great roasted aromas in it…

It’s time for the three tomato components – take the pan and put the tomato soup and the spicy tomato juice in first.

This is the best way to release the roasted aromas from the pan. Set the flame so that the broth simmers very gently and now add a few of the fried onion boats and the bay leaf and gently fold them in.

Now it’s time to assemble the skewers. You will have noticed that I don’t use peppers in my shashlik version. On the one hand, this is because peppers “off the shelf” are sprayed more than many other vegetables – on the other hand, because I find that the fine meat aroma would be impaired by it. The particularly fruity ketchup, on the other hand, promotes the round shashlik experience!

I started with Duroc, followed by a piece of bacon, an onion boat, a cube of entrecôte and so on until there was no more room on the skewer. Before you put the skewers into the broth, stir it again and add the ketchup.

Then let the skewers simmer in the broth for 15 minutes each side – the longer at a low temperature, the more tender the meat will be – although I personally find that medium-rare entrecôte is also very tasty, but that would just be a question of timing.

As soon as the shashliks are ready, put them on the plate – a small ladle of the broth over them, add some Curry36 ketchup (room temperature) and a good dash of Worcestershire sauce.

Then, if you like, add some Goa Curry or a curry of your choice on top – ready and enjoy, bon appétit !