Ingredients: basmati rice,3 pods cardamom,2 sticks cinnamon,1 teaspoon cumin,1 teaspoon ginger juice,1 tablespoon ground chili,2 teaspoons ground coriander,3 teaspoons ground turmeric,Oil, for Deep Frying,1 cup Small onions (sliced),1/2 pound potatoes,2 lbs. large prawns,Salt to taste,1 teaspoon sugar,2 tomatoes, sliced,4 ounces yogurt
Instructions:
- Shell, devein and wash prawns with salt water. Rub prawns with 2 teaspoons ground turmeric and 1 teaspoon salt. Set aside for 30 minutes.Skin and quarter large potatoes. Halve small ones. Rub with 1/2 teaspoon salt and 1 teaspoon ground turmeric. Fry in 2 ounces oil over medium heat until golden brown.
- Remove to a dish.In the same hot oil, fry cumin, cinnamon and cardamom for 1 minute, then add sliced onions and stir-fry for a further 5 minutes.
- Add prawns, ground chili, ground coriander, ground onions, ginger juice, yogurt, sugar and salt to taste. Stir to mix well.
- Add 3/4 pint boiling water and potatoes and cook until potatoes are tender and the gravy is very thick. Now add sliced tomatoes and remove from heat.
- Serve with rice.
- Serves 8.
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