Kashmir Spiced Prawns
This is a fresh, mildly spicy curry – and very quick to make. If you would like it a bit more fiery, I suggest you add ¼ teaspoon of chilli powder. Another point: if you don't want to grind your spices, you can use instead 1 level teaspoon hot curry powder, ½ level teaspoon turmeric and ½ level teaspoon ground ginger.
|4 oz (110 g) prawns, peeled weight|
|1 dessertspoon groundnut oil|
|1 medium onion, chopped|
|¼ green pepper, chopped|
|1 clove of garlic, crushed|
|8 oz (225 g) red ripe tomatoes, skinned and chopped, or 1 x 7 oz (200 g) tin Italian tomatoes|
|2 inch (5 cm) piece cucumber, peeled and chopped|
|1 teaspoon mango chutney juice|
|1 tablespoon natural yoghurt|
|For the spices:|
|¼ teaspoon cumin seeds|
|¼ teaspoon coriander seeds|
|½ teaspoon ground turmeric|
|1 cardamom pod|
|a good pinch of chilli powder|
|1 inch (2.5 cm) fresh root ginger, grated|
|Oven temperatures and Conversions|
|Click here for information|
This recipe is from Delia Smith's One is Fun
If you're using fresh spices, start off by grinding them finely using a pestle and mortar. Then in a medium-sized saucepan, heat the oil and fry the onion, pepper and garlic in it for 5 minutes.
Next add the spices, stirring them around to allow the heat to draw out their flavour and aroma.
After about 5 minutes, stir in the chopped tomatoes and cucumber, stir thoroughly and let the whole thing simmer gently (without a lid) for about 6 minutes before adding the prawns, chutney juice and yoghurt.
Allow these to heat through gently for another 5 minutes without it boiling, then serve with spiced or plain basmati rice.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Chinese-style recipes are often perfect for one, because many of them are made at top speed. The trouble is that Westerners are often inclined to add a little extra cooking time, and the end result can be just that little bit overdone.
A great midweek supper, with everything cooked together. Lamb and aubergines partner each other beautifully, offering more than a hint of Mediterranean flavour.
I've adapted this from a Jewish recipe in which the cakes are coated in matzo meal before frying. Failing that of course wholewheat or even plain flour will do perfectly well.
For many years, Delia avoided this sumptuous recipe on humanitarian grounds. But eventually she summoned the courage - and was delighted that she did!
Most Popular recipes
Win an ingredient hamper from Country Products worth £100
30 Mar 2015 08:34
Delia's Hot Cross buns
29 Mar 2015 19:49
|Food and travel||
02 Jan 2015 21:21
|Can Anyone Help?||
29 Mar 2015 10:27
01 Mar 2015 15:04
23 Mar 2015 16:26
19 Mar 2015 08:46