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| Prawn and tomato curry | |||
| 450 | grams | prawns | |
| 50 | grams | onion | |
| 4 | each | garlic cloves | |
| 2 | slices | ginger | |
| 1 | each | chile paste | |
| 2 | each | tomatoes | |
| 2 | each | clove | |
| 2 | each | cardamom seeds | |
| 50 | millilitres | vegetable oil | |
| 1 | x | curry leaves | sprigs |
| 1/2 | stem | lemon grass | |
| 1 | teaspoon | chili powder | |
| 2 | teaspoons | paprika | |
| 1 | each | cinnamon stick | |
| 1/2 | teaspoon | fenugreek | |
| 1 | teaspoon | salt | |
| 1/2 | teaspoon | turmeric | |
| 100 | millilitres | coconut milk | thin |
| 100 | millilitres | coconut milk | thick |
| 1 | teaspoon | lime juice | |
| 1 | teaspoon | curry powder | |
Wash, shell and de-vein the prawns.
Rinse under running water and pat dry.
Chop the onion, garlic and ginger and slice the chile and tomatoes.
Crush the cloves and cardamoms.
Heat the oil and when hot add the curry leaves, lemon grass, onion, garlic and ginger.
Cook for a couple of minutes then the tomato, chile powder, paprika powder, cinnamon stick, fenugreek, salt and turmeric.
Add the prawns and mix well.
Toss for about 5 minutes.
Pour in the thin coconut milk, blend well and cook for 5 minutes.
Add the Coconut milk, thick and simmer gently for 10 minutes.
Sprinkle with lime juice and teaspoon of curry powder before serving.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 219mg | 73% |
| Sodium 853mg | 36% |
| Total Carbohydrate 9.0g | 3% |
| Dietary Fiber 2.0g | 8% |
| Sugars 3.0g | |
| Protein 25.0g | 51% |
| Vitamin A | 29% | Vitamin C | 26% | |
| Calcium | 8% | Iron | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This is a wonderful recipe. I think it was from a Betty Crocker microwave cookbook I used to have. However, the writer of this recipe forgot to note that it needs to be microwaved at 50 percent power when baking it for 5 minutes. Now I have a dozen burnt cookies.
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