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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

Saturday, September 10, 2011

PRAWN VINDALOO



PRAWN VINDALOO

Serves 6          
Preparation Time  45 minutes
Ingredients

1 kg fresh prawns shelled and de-veined 
2 medium sized onions chopped
2 teaspoons chilly powder
2 teaspoons cumin powder
2 teaspoons garlic paste
2 tablespoons vinegar
Salt to taste  
1 sprig curry leaves (optional)
2 tomatoes pureed    
3 tablespoons oil

Wash the prawns well and keep aside.  Heat oil in a pan and add the curry leaves and onions and fry till light brown.  Add the garlic paste and sauté for a while.  Add the chilly powder, cumin powder, pepper powder, tomato puree and salt and fry for some time.  Add the prawns and the vinegar and mix well.  Add a little more water and cook till the gravy is slightly thick and the prawns are cooked. Serve with steamed rice or chapattis or bread

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