Food 'n' Flix~

Our movie this month was The Lunchbox, an Indian film about a crotchety accountant who received the wrong lunchbox, or rather, tiffin box, over and over. It seems that in India, housewives cook lunch during the morning, pack it up in a tiffin box, where it is picked up and delivered to working men in an elaborate system that has been recognized by Harvard and other institutions for its efficiency.

Efficient or not, the lunchbox is delivered to the wrong person.  Realizing that he is not receiving the bland food he typically gets from the restaurant he orders from, he places a note into one of the tiffin containers.  In case you haven't seen a tiffin, it looks like tuna fish cans stacked one on top of the other.  The housewife who receives the notes, is lonely and looking to impress her husband, who is a louse.  From the notes, a relationship develops between the accountant and the housewife.  I won't tell you more, but I am glad I saw this film.  It's not one I would have picked out for myself, but I loved it all the same!

Of course, now I want a tiffin box.  They are so cool!  And, I want to make a tiffin lunch for my husband and see if he will write a note back!

After looking at some Tiffin boxes online, I decided to use what I had at home, which were three boxes of gladware, all the same size.  I placed different parts of the meal into the different containers.

The first container was of the bread.  I heated one naan that I purchased at the Indian grocery store and folded it in fourths, like they do in the movie.

The second container was a recipe of Indian Butter Shrimp.  Lots of ingredients but simple to make.  The recipe is below.  The third container was of rice.

The Indian Butter Shrimp was easy to make and would make a wonderful weeknight meal.

Indian Butter Shrimp

by Terri Steffes
Prep Time: 5 minutes
Cook Time: 20 minutes
  • 1 lbs of large shrimp, peeled, deveined
  • 2 cloves of garlic, minced
  • 1/2 c butter
  • 1 t cumin
  • 1 t paprika
  • 1 1/2 t garam masala
  • 2 T tandoori paste
  • 2 T tomato paste
  • 1 1/4 c whipping cream
  • 1 t honey
  • 1/3 c plain yogurt
  • 1 bunch cilantro
  • 1/4 c slivered almonds
  • 4 lemon wedges
Melt butter in large skillet
Add garlic, cumin, paprika, and 1 t of the garam masala. Cook to release the spices
Add tomato paste and tandoori paste. Cook 2 minutes
Add cream and honey.
Reduce heat and simmer 8-10 minutes
Add Shrimp. Cook until shrimp are pink.
Stir in yogurt, the rest of the garam masala and 3 T minced cilantro.
Season with salt and pepper
Serve over rice garnished with more chopped cilantro, slivered almonds and lemon wedge.
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Terri Steffes
Terri Steffes

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