Monday, May 3, 2010
I was craving for Thai food but too lazy to cycle all the way to Victoria Street for the herbs and spices required, a quick Indian style curry seemed like a good substitute. Add some okras or long beans to the curry, it will save you the trouble of cooking a vegetable side dish.
P.S Squid is equally delicious cooked this way.
serves 4 as part of an Indian meal
600 g of prawns, peeled with tails intact, marinate with some turmeric powder*
1 onion, chopped
1 tomatoes, cut into wedges
2 green chillies, sliced
2 garlic cloves, chopped
5 cm knob of ginger, julienne
1 tsp of cumin seeds
2 tbs of cumin powder
2 tbs of coriander powder
1 tbs of turmeric powder
1.5 tbs of chili powder
1 tbs of fenugreek seeds
300 ml of coconut milk
2 sprigs of curry leaves**
salt and pepper to taste
* pan-fry prawns with a little oil and set aside.
** fry half of the curry leaves with a little oil and set aside.
Prepare the ingredients and have everything close by.
Heat up some cooking oil and add in the cumin seeds and half of the curry leaves, add onion, garlic and ginger when the cumin seeds start to pop. Saute for 2 minutes before adding the dry spices.
Add tomato wedges and green chillies and continue to cook for a further minute.
Pour in the coconut milk and let it simmer for a minute or two before adding the prawns. Cook for a further minute and season well.
Top with fried curry leaves and a squeeze of lime, serve immediately with plenty of steamed basmati rice.
I also made a simple cabbage dish to go with our meal.