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|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
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.
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