MAIN COURSE with family ties
Simi John and her family are originally from India, and they reflect on their heritage through food every time there’s a celebration in their home. “In Indian culture, hospitality is a big deal, so even just having guests in our home is cause for celebration!” said Simi. The joy of cooking was passed to Simi from her mother, who is currently teaching Simi’s daughter, Moriah, to cook as well. “I love cooking; it’s so therapeutic for me … it’s my me-time!” said Simi. “Thankfully my mom has more patience for kids in the kitchen and I love watching her with Moriah just like she was with me when I was little.” The go-to meal for gathering is Biryani, an Indian casserole dish usually paired with nubian fried lentils and traditional Indian salads. “When I was a kid, it was my job to help with prep work, as well as taking charge of the side salads,” said Simi. “Having this responsibility and being part of creating a meal for our guests reminded me to be proud of my culture. To be surrounded by the aroma of these traditional foods – it was a reflection of who I am.” Simi feels strongly about intentionally celebrating her roots with her children. “Tradition is important because it connects you back to the core of who you are,” said Simi. “Preparing recipes like Biryani reminds me that traditions have been around much longer than I have, and if we don’t honor these roots, they will dissolve.”
SIMI’S MOTHER, SHIRLY, ENJOYS TEACHING HER GRANDDAUGHTER MORIAH TO COOK.
Shrimp Biryani Ingredients • 1/2 pound jumbo shrimp
• 1/4 cup oil
• 2 cloves garlic, chopped • 3 cardamom pods • 1/2 stick cinnamon • 2 green peppers, diced • 2 tablespoons ginger • 1/4 teaspoon turmeric • 1/4 fenugreek, optional • 1 star anise • 1/4 cup plain yogurt • 6 tablespoons butter Directions
• chili pepper to taste
• 7 cloves
• 1/4 teaspoon fennel • 2 onions, diced • 2 tomatoes, diced • 2 teaspoons masala
• 1 tablespoon coriander • 1/4 cup cilantro, chopped • 2 cups basmati rice, cooked
1. Marinate shrimp in 1/8 cup oil, garlic and chili pepper. 2. Pour remaining 1/8 cup of the oil in a skillet; heat and then add shrimp. Cook over medium to high heat for 3 minutes until shrimp turns pink and opaque. Remove shrimp from oil and set aside. 3. In the same pan and oil, add cardamom, cloves, cinnamon, fennel and star anise. Add onion and peppers and cook until soft and onions are brown. Add ginger, masala, turmeric, coriander and fenugreek, if using. Stir. Add diced tomato. 4. Add shrimp and 1/3 cup of water back to the pan. Stir in cilantro and yogurt. 5. Place shrimp mixture in an 8x8 baking dish. Layer cooked basmati rice on top of the shrimp. Place 6 pats of butter, 1 tablespoon each, evenly spaced on top of rice. 6. Cook in 350 degrees F oven for 20-30 minutes.
THE JOHN FAMILY ENJOYS CELEBRATING THEIR INDIAN HERITAGE THROUGH FOOD.
METROFAMILYMAGAZINE.COM / NOV-DEC 2022 27
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