Tomato Prawn Curry     


Description
Curry TypeSeafood
StrengthUnknown
DifficultyUnknown
Sourcetrev@wg.icl.co.uk (Trevor Hall)
VegetarianNo
VeganNo
Time to prepareUnspecified
Time to cookUnspecified
No. of servings
Ingredients1/4 kg uncooked shelled prawns
20 dried kashmiri chillies
10 peppercorns
1 tblsp corriander seeds
1 tsp cummin seeds
25 tomatoes, peeled and chopped
milk from 1/2 a coconut
2 onions, sliced
6 cloves of garlic, chopped
1 inch piece ginger, chopped
4 green chillies
a few curry leaves
handful of freah corriander leaves
salt and pepper to taste
InstructionsGrind the chillies, corriander, cummin and peppercorns.
Fry the onions, garlic and ginger until the onions have browned.
Add the masala, fry for a minute then add the tomatoes and curry leaves and green chillies.
Cook for a minute or so and then add the prawns and coconut milk and fresh corriander.
Cook on a low heat until sauce has thickened.
Notes
Comments



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