Vegetable and Prawn or Shrimp Curry

A delicious dish, Vegetable and Prawn or Shrimp Curry should be served with plain boiled rice. If cashew nuts are not available, roasted peanuts, almonds or pistachio nuts may be substituted.4 garlic cloves 4 green chillis 1-inch piece fresh root ginger, peeled and chopped

2 tablespoons whole coriander seeds

2 oz. shelled roasted cashew nuts medium-sized onions, coarsely chopped

1 tablespoons vegetable oil

16 fl. oz. thick coconut milk

1 teaspoon salt

1 ½ lb. mixed vegetables, cut into cubes

1 lb. peeled frozen prawns or shrimps, thawed and drained juice of

½ lemon

1 tablespoons chopped fresh coriander leaves

Put the garlic, chillis, ginger, coriander seeds, cashew nuts and onions in the jar of an electric blender. Blend the ingredients at high speed for 30 seconds, adding a little water if necessary, to make a smooth puree. Scrape the puree out into a small bowl.

In a large saucepan, heat the oil over moderate heat. When the oil is hot, add the spice puree and fry, stirring con stantly, for 8 minutes. Be careful not to let the spice mixture burn. Add a spoonful or two of water if the mixture gets too dry.

Pour in the coconut milk and stir in the salt. Add the vegetables and bring the mixture to the boil. Cover the pan, reduce the heat to low and simmer for 20 minutes. Add the prawns or shrimps and the lemon juice. Increase the heat to moderate and bring the curry to the boil again. Reduce the heat to low and simmer for 10 minutes or until the vegetables are cooked. Taste the curry and add more salt and lemon juice if necessary. Remove the pan from the heat.

Spoon the curry into a warmed serving bowl.

Sprinkle the coriander leaves on top and serve immediately.Vegetable Pulao with Prawns or Shrimps

Rice cooked with vegetables and prawns or shrimps and served with a curry sauce makes an excellent supper dish. Serve it with relishes, salads, chutneys and Poppadums.

1 lb. large uncooked prawns or shrimps, shelled and deveined

1 ½ teaspoons salt

½ teaspoon cayenne pepper juice of

½ lemon

½ oz. butter

2 medium-sized onions, sliced

2 garlic cloves, finely sliced

1 teaspoon whole cumin seeds

1 teaspoon turmeric

4 oz. French beans, trimmed and sliced

3 carrots, scraped and sliced

2 small courgettes , trimmed and sliced

12 oz. long-grain rice, washed, soaked for

30 minutes and drained

2 tablespoons vegetable oil

1 medium-sized onion, finely chopped

1 garlic clove, crushed

1-inch piece fresh root ginger, peeled and finely chopped

2 green chillis, finely chopped

1 teaspoon turmeric

1 tablespoon ground coriander

½ teaspoon cayenne pepper

1 teaspoons paprika

1 ½ lb. canned peeled tomatoes, rubbed through a strainer with the can juice

1 teaspoon sugar

1 teaspoon salt

1-inch slice creamed coconut

Put the prawns or shrimps on a plate and rub them all over with ½ teaspoon of the salt, the cayenne and lemon juice. Set aside for 30 minutes.

Meanwhile, make the sauce. In a medium-sized saucepan, heat the oil over moderate heat. When the oil is hot, add the onion, garlic, ginger and chillis and fry, stirring occasionally, for 8 to 10 minutes or until the onion is golden brown.

Stir in the turmeric, coriander, cayenne and paprika. Cook for 2 minutes and add the strained tomatoes, the sugar and salt. Bring the mixture to the boil, cover the pan, reduce the heat to low and simmer the sauce for 20 minutes.

Stir in the creamed coconut and, when it has dissolved, bring the sauce to the boil again. Cover the pan and continue cooking for another 20 minutes.

Meanwhile, in a large saucepan, melt the butter over moderate heat. When the foam subsides, add the prawns or shrimps and fry, turning them frequently, for 5 minutes or until they become slightly pink. With a slotted spoon, transfer the prawns or shrimps to a plate. Set aside.

Add the onions and garlic to the pan and fry, stirring frequently, for 8 to 10 minutes or until the onions are golden brown. Add the cumin seeds and turmeric and stir to mix. Add the beans, carrots and courgettes . Reduce the heat to low, cover the pan and cook the vegetables for 10 minutes or until they are nearly tender. Increase the heat to moderate, add the rice and the remaining salt and fry, stirring gently with a spatula, for 2 minutes. Return the prawns or shrimps to the pan and stir them in. Pour in enough boiling water to cover the rice by 5-inch. When the liquid is boiling vigorously, reduce the heat to low, cover the pan and cook for 20 minutes or until the rice is cooked and all the liquid has been absorbed.

Remove the pan from the heat and spoon the rice on to a warmed serving platter. Pour the curry sauce into a serving bowl and serve immediately, with the rice.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus