Tastes authentic to me!
As good as any Indian take-away! - Jerry
This is the recipe from my Indian cookery evening class from years ago. It's quite involved but worth the effort, especially if you have all of the ingredients to hand.
It's strange, writing this, I have an odd yearning for the 'communal cooking' that I enjoyed from those far off lessons. If you get a chance to try evening classes then do have a go, it's great fun - it also removed all of the mystique of cookery for me.
- 1 tablespoon ghee
- 1 large onion, peeled and chopped finely
- 1 clove of Garlic, peeled and crushed
- 1 cm (1/2 ") ginger root, peeled and grated
- 1 fresh tomato, chopped
- ¼ teaspoon turmeric powder
- ¼ teaspoon chili powder
- ½ teaspoon ground cumin seeds
- 1 teaspoon paprika powder
- 2 teaspoons freshly ground coriander seeds
- 7.5 cm (3") from a packet of creamed coconut dissolved in 426 ml (3/4 pint) chicken stock or warm water
- 1 fresh green chili, sliced
- 2 tablespoons tomato puree
- 1 carrot, scrubbed and grated
- 2 teaspoons lemon juice
- 450 g (1 lb) fresh prawns, peeled and cleaned
- Fry the onions in the ghee until soft, about 4 minutes
- Add the ginger and garlic and fry until they take some colour, add the powder spices and stir fry for a minute
- Add tomato, coconut and stock, tomato puree and green chili.
- Bring to the boil, reduce the heat and simmer, uncovered for 15 minutes until reduced slightly
- Add the grated carrot, prawns and lemon juice, simmer for a minute or so
- Pour into a serving bowl
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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