SHRIMPS IN GREEN CURRY

SHRIMPS IN A GREEN CURRY BASE 

(Medium sized Shrimps simmered in a coriander and mint gravy - The fresh taste of coriander and mint forms an excellent starter or appetiser to a great meal)

 Serves 6  ​  Time required: 45 minutes

Ingredients 

1 kg medium size prawns 

2 teaspoons ginger garlic paste

4 green chilies                                                   6 tablespoons coriander leaves

2 tablespoons mint leaves 

1 teaspoon cumin seeds

3 cloves

A one inch piece of Cinnamon bark 

½ teaspoon turmeric powder

Salt to taste                                                   

3 tablespoons oil                                 

2 onions sliced finely 

Grind the green chilies, coriander leaves, mint, cinnamon, cloves, and cumin seeds to a smooth paste in a blender. 

Heat oil in a suitable pan and fry the onions till golden brown. 

Add the ginger garlic paste and turmeric powder and fry for a few minutes, then add the ground paste and salt and mix well. Keep frying on low heat till the oil separates from the mixture. Add the Shrimps and cook for around 7 or 8 minutes till the Shrimps are cooked and the gravy is very thick. 

Serve as a side dish or as a starter 

LAMB / MUTTON MINCE AND POTATOES

LAMB MINCE AND POTATOES 

Serves 6   Preparation and Cooking Time 45 minutes
½ kg Mutton / Lamb Mince
2 big onions chopped

1 or 2 teaspoons mild chillie powder 

1/2 teaspoon coriander powder
½ teaspoon turmeric powder                 
2 teaspoons ginger garlic paste
1teaspoon chopped ginger                   
2 green chilies chopped
2 tablespoons coriander leaves           
2 or 3 tablespoons oil
Salt to taste                                          
2 one inch pieces of cinnamon 

2 potatoes boiled, peeled and cut into quarters
Heat the oil in a pan and fry the onions, cinnamon, chopped ginger and green chillies till golden brown.
Add the mince, ginger garlic paste, coriander powder, turmeric powder, chillie powder and salt and mix well. 

Let it fry for a few minutes.
Add the chopped coriander leaves and cook on low heat for about 20 minutes to ½ an hour till the mince is cooked and all the water evaporates. 

Add the boiled potatoes and simmer for just 2 or 3 minute for the potatoes to absorb the flavours and the mince is almost dry and gives out a nice aroma. 
Serve hot with rice or bread or chapatis