Meet Khaana Collective contributor Shanika Hillocks!
Shanika Hillocks is a woman of many talents. Not only do I always learn something new from her thoughtful pieces in Condé Nast Traveler to Tasting Table to Thrillist, Shanika also runs influencer marketing for E. & J. Gallo Winery and a host of other clients all with the goal of spearheading marketing campaigns that are inclusive, equitable and effective. It’s a mystery how she finds the time for it all while also making me drool with everything she posts on her Instagram feed.
I’m so thankful to know Shanika and for her friendship. From the minute we connected over a shared love of achaar on Instagram, she has been nothing but supportive for everything I do here at Brooklyn Delhi. I’m thrilled to share more of Shanika’s story with you. We’ll also be posting a sneak peek at her recipe later today so look out for it.
Vegans and vegetarians rejoice: pan-seared leeks serve as the canvas to the warming Coconut Cashew Korma Sauce. Elevate this side dish with crisped garlic and a shake or two of Guntur Sannam hot sauce.
Brooklyn Delhi Coconut Cashew Korma sauce (Available on Amazon & Whole Foods)
High heat oil, like avocado or grapeseed
3-4 medium sized leeks, washed and cut lengthwise
2 cloves of garlic, diced small
Rice or potato
Brooklyn Delhi Guntur Sannam Pepper sauce (Available on Amazon & Whole Foods)
Cut leeks and season with sea salt and black pepper.
In a large skillet, cook garlic on medium heat until crispy. Remove garlic from pan once brown and set aside for later use.
Add high heat oil to skillet until simmering. Place leeks in hot pan and sear on both sides until brown, about 3-4 minutes. Turn heat down to low and add jar of Brooklyn Delhi Coconut Cashew Korma sauce. Simmer, spooning sauce in between folds of leeks. Cover to steam the leeks for about 5 minutes.
Serve leeks with Brooklyn Delhi Guntur Sannam Pepper sauce and enjoy on its own or with rice.
Photo by Shanika Hillocks