Quizzes & Puzzles31 mins ago
King prawn kashmiri
My local takeaway does an amazing king prawn kashmiri made with fresh lycees. Does anyone have a recipe to make the same /similar dish as it's costing me a fortune to have takeaways constantly!?
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Try this tonight:
500 gram(s) king prawns, shelled and de-veined
1 pot full fat yoghurt lightly whisked
2 tsp grated ginger
1 tsp cumin seeds
2 tsp coriander powder
4 green chillies - deseeded and slit
2 cloves
1 tsp garam masala
small bunch chopped fresh coriander
3 tblsp ghee(clarified butter) or use a good veg. oil
1 cup water
Fresh or tinned lychees.
salt to taste and a pinch of asafoetida and turmeric powders
Rub the prawns with some salt and turmeric powder. Keep aside for 5 minutes. In a bowl, whisk the yoghurt with a little salt. Heat half the ghee / oil in a heavy-bottomed pan and gently stir-fry the prawns until golden in colour. Drain on absorbent paper and keep on one side.
Heat the remaining ghee / oil in the same pan and drop in the cumin seeds. As they 'spit', put in the asafoetida, cloves, and grated ginger. Fry briefly, reduce the heat and stir in the yoghurt. Cook whilst stirring on low heat till the yoghurt gets to an even reddish-brown colour. Add the coriander powder and mix well, and add water. Stir gently and bring to a boil. Cover and simmer on low heat for about 15 / 20 minutes and the gravy has thickened.
Add the garam masala, slit green chillies and the chopped fresh coriander. Mix very gently, cover with lid and cook on low heat for about 5 mins, then add the prawns to heat through, add the lychees - or you could use pineapple instead - and cook a further 5 mins.
Serve up with plian boiled rice and roti. Kashmiri curries have a goos spicey blend in them and are really easy to make up - you can get sauces in jars but these will never be as nice and flavoursome as making your own freesh gravy / sauce. Try the above with firm white fish or use chicken bits instead. Also works well with potatos or squash for a veggie option.
Yum............
500 gram(s) king prawns, shelled and de-veined
1 pot full fat yoghurt lightly whisked
2 tsp grated ginger
1 tsp cumin seeds
2 tsp coriander powder
4 green chillies - deseeded and slit
2 cloves
1 tsp garam masala
small bunch chopped fresh coriander
3 tblsp ghee(clarified butter) or use a good veg. oil
1 cup water
Fresh or tinned lychees.
salt to taste and a pinch of asafoetida and turmeric powders
Rub the prawns with some salt and turmeric powder. Keep aside for 5 minutes. In a bowl, whisk the yoghurt with a little salt. Heat half the ghee / oil in a heavy-bottomed pan and gently stir-fry the prawns until golden in colour. Drain on absorbent paper and keep on one side.
Heat the remaining ghee / oil in the same pan and drop in the cumin seeds. As they 'spit', put in the asafoetida, cloves, and grated ginger. Fry briefly, reduce the heat and stir in the yoghurt. Cook whilst stirring on low heat till the yoghurt gets to an even reddish-brown colour. Add the coriander powder and mix well, and add water. Stir gently and bring to a boil. Cover and simmer on low heat for about 15 / 20 minutes and the gravy has thickened.
Add the garam masala, slit green chillies and the chopped fresh coriander. Mix very gently, cover with lid and cook on low heat for about 5 mins, then add the prawns to heat through, add the lychees - or you could use pineapple instead - and cook a further 5 mins.
Serve up with plian boiled rice and roti. Kashmiri curries have a goos spicey blend in them and are really easy to make up - you can get sauces in jars but these will never be as nice and flavoursome as making your own freesh gravy / sauce. Try the above with firm white fish or use chicken bits instead. Also works well with potatos or squash for a veggie option.
Yum............
Oooooooh ta P - blushing now in my pinny. Well, I do love food - in fact I eat it every day, so I like to know it will be nice.....
If you get cravings, shameless self plug here - get yourself a copy of the 'Scottish Farmers' Market Cookbook' and have some of me every day.....available at good bookshops or online at http://www.nwp.co.uk
Oh and absolutely male. And single. And cat lover. And have all my own hair. And hate reality tv......anything else needed to know is strictly on a needs basis.
Sorry to hijack the Q Wongwong.....
If you get cravings, shameless self plug here - get yourself a copy of the 'Scottish Farmers' Market Cookbook' and have some of me every day.....available at good bookshops or online at http://www.nwp.co.uk
Oh and absolutely male. And single. And cat lover. And have all my own hair. And hate reality tv......anything else needed to know is strictly on a needs basis.
Sorry to hijack the Q Wongwong.....
P - Oooooooooh I'm in Edinburgh...........(stand by WW - could be an invite on the way (chuckle chuckle). Are you doing the Fringe yet?
But seriously, not thirties (even more sadly for me, hen) Couple more cobwebs draped round the neck than that - but all works perfectly - honest!
Cravings? I'm at Edinburgh farmers' market on Saturday 9 - 2, at The Crisp Hut (real hand made crisps served hot and yummy) and Cortachy Castle Fair, by Kirriemuir, on Sunday 1 - 5.p.m. and Musselburgh Races evening meet on Tuesday too, if you have needs, so stop by if you're bored. And not on AB........
Oh, and of course you're invited as chaperone W.W. - come along if you can!
But seriously, not thirties (even more sadly for me, hen) Couple more cobwebs draped round the neck than that - but all works perfectly - honest!
Cravings? I'm at Edinburgh farmers' market on Saturday 9 - 2, at The Crisp Hut (real hand made crisps served hot and yummy) and Cortachy Castle Fair, by Kirriemuir, on Sunday 1 - 5.p.m. and Musselburgh Races evening meet on Tuesday too, if you have needs, so stop by if you're bored. And not on AB........
Oh, and of course you're invited as chaperone W.W. - come along if you can!
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