Page 20 - IRAS2021_020621
P. 20

                   RECIPE
INDIAN PRAWN CURRY
(Serves 2)
Ingredients
• 250g cooked and peeled prawns
• 1 large onion (sliced)
• 1 large tomato (chopped)
• 1 green chilli (chopped)
• 1 garlic clove (chopped)
• 1 sprig curry leaves
• 2 tbsp coriander leaves (chopped)
• 2 tbsp grated coconut
• 11⁄2 tbsp oil
• 1 cup water
• 1⁄4 cup coconut milk
• 1 tsp ginger garlic paste
• A pinch of turmeric
• 1⁄2 tsp red chilli powder
• 1⁄2 tsp coriander powder
• 1⁄2 tsp garam masala
• 1⁄4 tsp cumin
Method
1. Heat3⁄4tbspofoilinthepan.Addtheonionsandginger garlic paste and fry until the onions turn transparent.
2. Addtomatoesandturmericandfrylightly.
3. Addgarammasala,corianderpowder,redchilipowder
and coconut. Fry on medium heat for 3 -5 minutes.
4. Letthemixturecoolandblendwith3⁄4cupofwatertoa
smooth puree. Set this mixture aside.
5. Heat3⁄4tbspofoilinthepan.
6. Addcumin,greenchilliandchoppedgarlic.
7. Whenthegarlicislightlybrowned,addthecurryleaves
and fry until the leaves become crispy.
8. AddthemixturefromStep4andgentlybringtoboil
over medium heat. You may want to add more water or
coconut milk as needed.
9. Whenthegravythickensslightly,addintheprawns
and stir gently. (Alternatively, you can fry the prawns
separately before adding them to the gravy.)
10.Once the prawns are cooked, garnish the dish with
coriander leaves and serve with rice, bread or naan.
Recipe adapted from www.healthyindianrecipes.com Images are for illustration purposes only.
    

























































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