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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Sunday, April 13, 2008

PRAWNS AND TOMATO CURRY

Serves 6
Preparation time 45 minutes

½ kg medium sized prawns cleaned, shelled and de-veined
2 big onions sliced finely
1 teaspoon pepper powder
2 teaspoons chilly powder
2 teaspoons garlic paste
Salt to taste
2 or 3 tablespoons oil
½ teaspoon turmeric powder
1 teaspoon cumin powder
1 cup coconut paste or coconut milk
2 tomatoes chopped finely


Wash the pawns well and keep aside. Heat oil in a pan and sauté the onions and garlic paste for some time. Add the chopped tomatoes chilly powder, cumin powder, turmeric powder, pepper powder, salt and a little water and fry till the masala separates from the oil. Now add the prawns and mix well. Cover and cook on low heat for about 10 minutes till the prawns are cooked and the gravy is thick. Serve with bread,chapattis or rice

This recipe is featured in my Cookery Book FLAVOURS OF THE PAST