ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White

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Wednesday, August 22, 2012

PRAWN TEMPERADO or TEMPERED PRAWNS

                                      PRAWN  TEMPERADO OR TEMPERED PRAWNS
The word ‘Temperado’ is a Portuguese word literally means to sauté or fry. This is a semi-dry curry and the gravy clings thickly to the prawns, imbuing them with intense, sweet-sharp, hot flavours.

Serves 6  Preparation Time 45 minutes
Ingredients
½ kg good prawns cleaned and de-veined
1 teaspoon lime / lemon juice
Salt to taste
2 onions chopped finely
1 teaspoon finely chopped garlic
1 teaspoon finely chopped ginger
2 tablespoons Oil
¼ teaspoon turmeric powder
1 teaspoon cumin powder
½ teaspoon garam masala powder / all spice powder 
2 teaspoon chillie powder
2 tablespoons tomato paste or 2 tomatoes chopped finely
2 tablespoons chopped coriander leaves

Marinate the prawns with the lime juice, turmeric and salt for 15 minutes. Fry the onion, garlic and ginger gently in the oil until golden brown. Now add the chillie powder, cumin powder, garam masala / all spice powder and fry for a few minutes. Add the prawns and sauté for around 3 minutes until the prawns start to turn pink. Now add the tomato paste / chopped tomatoes and cook on low heat for about 5 more minutes. Garnish with fresh coriander and serve with bread, rice or chapattis

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