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Monday, July 6, 2020

Pepper and Prawn Curry

Pepper and Prawn Curry


500 g headless prawns

6 green and 6 red peppers (small variety with scalloped-

edges otherwise 3 each of larger peppers)
large onion (grated)
6 pickling onions
12 tsp red chilies (freshly pounded if available)
I tsp salt (or more)
2 tbsp lemon juice
V4 tsp black crushed pepper
2tsp turmeric
2 tsp slivered garlic
2cup thick coconut cream or
2 tbsp fresh cream
4 tbsp oil
3 tbsp tomato puree
1 tbsp ground almond
2tsp crushed cummin jeera)
Shell and devein prawns. Wash and drain dry. Braise in

1 tbsp of oil for just 1 minute then remove prawns to bowl.
Fry pickling onions in 1 tbsp of oil till they begin to shine.
Empty onions and oil into the bowl with prawns.

Add lemon juice, puree, and all spices except slivered

garlic to prawn. Fry grated onion in pot and just when they
turn light gold in color add garlic, prawns, ground
almond and marinade to pot, and mix well.

Side each pepper and put it into the pot.
gently so that all ingredients are well mixed in the marinade.
Serve hot.

Slhit peppers, spoon a little of marinade and a prawn in-
Pour coconut cream or fresh cream ov
Cook very gently over low heat till peppers are done.
NOTE: Small pieces of chicken or mutton may be substitutes for prawns.

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