Sunday, November 10, 2013

FRESH PRAWNS WITH CHECK PEAS & VEGETABLES CURRY






A:
½ tsp mustard seeds
½ tsp fenugreek seeds
1 dried chilly cut
1 stalk curry leaves

B:
2 green chilies sliced
1 inch ginger sliced
1 onion sliced
3 cloves garlic sliced

C:
1 tbsp chili powder
2 tbsp seafood curry powder
½ tsp turmeric powder
( add water & make into thick paste )

D:
100 gm fresh prawns cleaned
100 gm check peas cooked
100 gm bottle gourd cut
1 drumstick cut
1 tomato cut
1 tsp tamarind paste
200 ml coconut milk
Salt to taste
Oil for cooking

METHOD:

Heat up oil, fry A, once mustard
seeds start to pop up add B &
fry till golden brown.

Add in C, fry for few minutes.

Add some water & salt.
Once water start to boil add
drumstick, bottle gourd & tomato.

When vegetables is ½ cooked
add tamarind paste & cook.

When it’s ¾ cooked add prawns,
check peas & cook.

Last add coconut milk, when curry
start to boil remove from fire.

Serve with rice or breads.

NOTE:

Curry taste better if cooked in
earthen pots & leave it in the pots
for few hours or overnight before serving.


No comments:

Post a Comment