Reply to thread

Message: <blockquote data-quote="jop" data-source="post: 2603515" data-attributes="member: 53758">Prawns and Lemon Grass CurryIngredients: (Serves 4)1kg uncooked king prawns1/4 teaspoon chili powder1/4 cup lemon juice1 teaspoon black mustard1/4 cider vinegar1 tablespoon grated fresh ginger15g ghee1 teaspoon brown sugar1 tablespoon oil1 tablespoon tomato paste2 cloves garlic crushed2 teaspoon plain flour1 medium onion chopped1/4 cup water1/2 teaspoon ground turmeric410g can tomato1 teaspoon ground cuminMethod: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.</blockquote>

Top Bottom