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.

GREEN MASALA CHICKEN CURRY

Serves 6   Preparation time 45 minutes

Ingredients

½ kg chicken cut into medium pieces 
2 medium size onions chopped              

2-teaspoons ginger garlic paste

4 green chilies                                                             

1 cup chopped coriander leaves

1 teaspoon cumin seeds

2 cloves, 2 cardamom, 2 pieces of cinnamon             

½ teaspoon turmeric powder

Salt to taste                                                                   

3-tablespoons oil

½ cup coconut paste                                                   

3 potatoes pealed washed and cut into quarters

Grind the green chilies, coriander leaves, coconut, cinnamon, cloves, cardamom and cumin seeds to a smooth paste in a blender. Heat oil in a pressure cooker and fry the onions till golden brown. Add the chicken and turmeric powder and fry for some time. Now add the ground masala and salt and mix well with the mutton.. Keep frying on low heat till the oil separates from the masala.  Add the potatoes and sufficient water and pressure cook for 15 minutes.   Serve hot. 

This curry is good with ghee rice or Palau rice.