ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Rightpunishable by Law

Sunday, May 27, 2012

SPICY PRAWN / LOBSTER CURRY

Serves 6   Preparation Time 1 hour



















Ingredients
500 grams cleaned and de-veined prawns
1 teaspoon cumin seeds
2 green chillies slit lengthwise
1 teaspoon ginger and garlic paste
3 tomatoes chopped
2 onions sliced finely
1 teaspoon spice powder or garam masala powder
2 teaspoon chillie powder
2 tablespoons coconut paste / coconut milk
3 tablespoons oil
Salt to taste
Heat oil in a suitable pan and add the cumin seeds. When they begin to splutter add the onions and fry till golden brown. Add the prawns and stir fry for a few minutes till they change colour. Now add all the other ingredients and a little water and stir well. Simmer on low heat till the prawns are cooked and the gravy is thick. Serve with rice, chapattis or bread.

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