demystifying world cuisine ; day 17 ; PRAWNS PEPPER FRY ; will not post a prawn pic - look at peppers and be happy INGREDIENTS 1. Prawns peeled and deveined 2. Crushed black pepper corn 3. Coconut oil 4. Cumin seeds 5. Curry leaves 6. Chopped onions, not finely chopped though 7. Chopped Garlic cloves 8. Chopped Ginger 9. Turmeric powder 10. Red chilli powder 11. Salt to taste 12. Some coconut milk or dried, sliced coconut pieces. 13. Chopped Coriander leaves, fresh ones RECIPE Pick medium sized prawns. Clean them well and devein them. Butterfly them. This means that you slit them, without cutting them in half. This is to increase the surface area. Prawns should not be overcooked. Heat oil in a nonstick kadai. You can use coconut oil or vegetable oil, depending on whether you need strong coconut flavour or not. Add cumin seeds. When they start to change colour, add curry leaves and chopped onions. Onions should not be chopped very fine. When onions start to change colour, add chopped ginger, chopped garlic, turmeric powder, red chilli powder, salt. Cook for about 30 secs. Now add the prawns. Cook for about 2 minutes. Add crushed black pepper. Mix gently. Add coconut milk or add dried coconut that has been sliced into thin slices. Toss it well. Add lemon juice, and finish it with coriander leaves. It is a stir fried dish and can be served as a main dish or as a snack. It can be had with rice or paratha. For vegetarians, it works really well with paneer as well.
Posted on: Thu, 03 Oct 2013 05:50:35 +0000
Trending Topics
Recently Viewed Topics
© 2015