tomato prawn curry
- Categories
- Goanese
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| 2 | Onions, sliced |
| 6 | Cloves garlic, chopped |
| 1 | 1-inch piece ginger, chopped |
| 4 | Green chillies |
| Few curry leaves | |
| 1 | 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 rec.food.recipes Date: Tue, 31 Jan 1995 08:20:10 GMT From: trev@... (Trevor Hall)
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