tomato prawn curry

1 Servings
¼ kilograms Uncooked shelled prawns
20  Dried kashmiri chillies
10  Peppercorns
1 tablespoon Corriander seeds
1 teaspoon Cummin seeds
25  Tomatoes, peeled and chopped
½  Coconut, milk from
Onions, sliced
Cloves garlic, chopped
1-inch piece ginger, chopped
Green chillies
  Few curry leaves
Handful fresh corriander leaves
  Salt and pepper to taste

Grind the chillies, corriander, cummin and peppercorns. Fry the onions, garlic and ginger until the onions have browned. Add the masala, fry for a minute then add the tomatoes and curry leaves and green chillies. Cook for a minute or so and then add the prawns and coconut milk and fresh corriander. Cook on a low heat until sauce has thickened.

From archives of Date: Tue, 31 Jan 1995 08:20:10 GMT From: trev@... (Trevor Hall)

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