Spicy Prawn Curry

Spicy Prawn Curry

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INGREDIENTS

    Prawns – 350g (cleaned)

    Mustard seeds – ½ tsp

    Fennel seeds – ½ tsp

    Onion – 1 big

    Ginger garlic paste – 3 tsp

    Tomato – 2 small

    Kashmiri Chilli Powder – 1 tsp

    Red chilli powder – ½ tsp

    Turmeric powder – ½ tsp

    Garam masala – ½ tsp

    Pepper powder – ½ tsp

    Thin coconut milk – 1 cup

    Thick coconut milk – ¾ tsp

    Curry leaves – few

    Oil – 6 tbsp

    Salt

INSTRUCTIONS

• Heat oil in a pan and splutter mustard seeds.
• Add fennel seeds, minced onion and curry leaves.
• Cook with the pan covered and stir in between till onion turn golden brown in color.
• Add chopped tomato and saute till it becomes soft.
• Add ginger garlic paste and saute for a min or two.
• Add kashmiri chilli, red chilli, turmeric, pepper powder, garam masala and saute for 2-3 min or till oil starts appearing on the sides of the pan.
• Add cleaned prawns and mix well.
• Add thin coconut milk and cook with the pan covered on a low-medium heat till prawns is cooked.
• Add thick coconut milk and cook with pan covered for another 5-6 min. Switch of the stove.
• Pour 2 tsp of oil over the prepared curry. Keep the pan closed for some time and serve hot.
• If you like tangy taste more, you can add ½ tsp of tamarind paste before adding the coconut milk.

Source: vimmysrecipeworld.com

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Bunny Chow

Bunny Chow

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INGREDIENTS

1kg lamb pieces

Little oil to cover base of pot

2 large cinnamon sticks

1 tsp fennel seeds

1 bay leaf

6 green cardamoms

4 cloves

A sprig of curry leaves

1 tsp crushed green chillies

1 large onion, finely diced

½ tsp turmeric

2 tbsp crushed ginger and garlic mix

1 tbsp vinegar (your choice on type) could use white vinegar

2 tsp sugar

3 level tsp medium chilli powder

2 tsp dhania-jeera powder

1 tsp garam masala

2 tomatoes, blended

5 small to medium potatoes, quartered

Chopped fresh coriander

Salt to taste

INSTRUCTIONS

• Heat oil in a pot.
• Add cinnamon, cardamom, cloves, bay leaf and fennel. Stir
• Add curry leaves, chillies, onion, turmeric, ginger and garlic.
• Braise for 3-4 minutes.
• Add garam masala and spices. Then vinegar and sugar. Mix well.
• Add the meat and salt.
• Mix until the meat is coated with masala.
• Cover saucepan and cook/braise on moderate heat for a few minutes.
• Stir from time to time until meat is well braised. Add potatoes.
• Add water whenever needed - don't let it burn out. When potatoes are ¾ cooked add the chopped tomatoes.
• When potatoes are cooked, stir and add coriander.
• Serve with salad.

To assemble the bunny 

• Hollow out the inner, keep intact. Scoop meat, potato or sugar beans to your delight-- garnish with more greens.
• Seal the bunny with the bread retrieved.
• Place bunny in a large platter and serve with tomato/onion salad, beetroot, mango achar and freshly sliced red onion rings. For the brave, serve with fiery hot fresh chilli and a dash of Tabasco sauce.

Source: http://tastyrecipes.sapeople.com

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