Tuesday, May 23, 2006

Cashew prawn curry:

Cashew 20gr
Prawn 300gr
Chopped onion 1
Ginger 5gr
Crush Garlic 2cloves
Chilli powder
½ tsp
Turmeric powder ¼ tsp

Gharam (garam) masala ½ tsp
Curry po
wder 1 tsp
Green chilli, finely chopped 1
Tomatoes, finely chopped 2 or one tin tomato
Tomato puree 1tsp
Pepper corn 3
Butter 40gr
Onion rings 2
Salt, Lemon zest

Fry the onion in butter until golden brown.
Then add the garlic, ginger and tomato puree and stir-fry for 3minutes.

Now add all spices and stir-fry until you can smell the scent of the spices.
Immediately add the rest of the ingredients except prawns, stir, cove
r and let it simmer for 10 minutes.
Add the prawn and cook more 10minutes.

  • Add drops of water if the sauce becomes too dry.


Maggie said...

Hi Mohammad,

Thanks for your comment on my blog. I hope you keep reading and enjoying it, it's so good to know that people like my writing :). Your blog makes my mouth water. One of the things that I love about being in England is all the great international cuisine. Keep cooking!

SOOSIE said...

Wo Ho! Mohammad,

Your prawn curry sounds real good. I shall try it out and let you kmow how I got on with it. Great site, keep it coming and more spicy recipes.

Happy cooking!


Anonymous said...

Hi Mohammed,

I love most spicy dishes made with prawns and shrimps and I will definitely try this recipe. Have you heard of a relish/pickle called "Prawn Balichow"? I am looking for a recipe for this, it's originally Burmese and it's great with rice, curry etc. It is sometimes sold commercially in Jars. Not the Ferns brand, that's bland and sweet. Any ideas??

Anonymous said...

Hi Great cook,

I've just read your third review on this recipe. I too am interested in this prawn balichow relish. I once tasted some at a friend's house when he served a curry and it was delicious. If you cannot give any details, I wonder if any of your other readers or contributors can.
Nice site you have here. Good luck!