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Prawns and Lemon Grass Curry
Prawns and Lemon Grass Curry
Ingredients: (Serves 4)
1kg uncooked king prawns
1/4 teaspoon chili powder
1/4 cup lemon juice
1 teaspoon black mustard
1/4 cider vinegar
1 tablespoon grated fresh ginger
15g ghee
1 teaspoon brown sugar
1 tablespoon oil
1 tablespoon tomato paste
2 cloves garlic crushed
2 teaspoon plain flour
1 medium onion chopped
1/4 cup water
1/2 teaspoon ground turmeric
410g can tomato
1 teaspoon ground cumin
Method:
1: Shell and Devin prawns, leaving tails intact.
2: Combine prawns, juice and vinegar in medium bowl, cover, refrigerate for 30 minutes.
3: Heat ghee and oil in medium saucepan, add garlic and onion. stir over medium heat for about 2 minutes or until onion are soft.
4: Stir in cumin, turmeric, chili powder, seeds, ginger and sugar, stir over medium heat forabout1 minute or until seeds begin to pop.
5: Add paste, then blended flour and water. stir in untrained crushed tomatoes, bring to boil, reduce heat, simmer, uncovered, for about 10 minutes or until mixture thickens slightly.
6: Add prawn mixture, stir over medium heat forabout4 minutes or until prawns are tender.
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