PICKLED PINK PRAWNS
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a non-stick saucepan and gently fry the onions for about 5-7 minutes or until golden.
- Add in the garlic- ginger paste with the chillies and cook for about half a minute. Add in the seeds, turmeric, coriander powder and salt. Stir.
- Add the tomatoes and simmer for about 8-10 minutes, add little hot water if needed.
- Add the prawns and the water. Bring to the boil, cover and simmer for about 3-5 minutes or until the prawns are nearly cooked.
- Uncover and cook till the sauce is reduced to the thick gravy consistency.
- Stir in the remaining spices, lemon juice and fresh coriander.
- Serve hot.
INGREDIENTS
- 750 grams raw prawns, washed, shelled, with the tails intact and de-veined
- 250 grams tomatoes, pureed
- 100 ml hot water
- 50 ml Cooking oil
- 100 grams onions, chopped
- 50 grams garlic -ginger paste
- 1 teaspoon each brown mustard and fenugreek seeds,
- 2 teaspoon each onion, fennel and cumin seeds
- ½ teaspoon turmeric powder
- 2 tablespoon coriander powder
- 2 teaspoon garam masala
- 2-3 green chillies, halved lengthways and seeded
- Freshly ground black pepper and salt to taste
- Lemon juice to taste
- 25 grams chopped fresh coriander leaves and stalks
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