ANGLO-INDIAN CUISINE : SIMPLE PRAWN / SHRIMP CURRY

SIMPLE PRAWN / SHRIMP CURRY - (CURRIED SHRIMPS)

SIMPLE PRAWN / SHRIMP CURRY
A simple and easy recipe for a delicious Prawn Curry - Curried Shrimps

Serves 6 Time required: 45 minutes

Ingredients

1 kg medium size Shrimps / Prawns cleaned and de-veined

2 tomatoes chopped finely or pureed

3 onions sliced finely

1 or 2 teaspoons chillie powder

½ teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon coriander powder

Salt to taste

1 teaspoon ginger garlic paste

3 tablespoons oil

Marinate the shrimps / prawns with the chillie powder, turmeric powder, cumin powder, coriander powder, and salt and keep aside for 15 minutes.

Heat oil in a pan and fry the onions till golden brown. Add the ginger garlic paste and fry for a few seconds. Then add the tomato and fry for a few minutes. Add the marinated prawns / shrimps and mix well. Add 1 cup of water and cook on medium heat for about 10 minutes till the prawns / shrimps are cooked. Garnish with chopped coriander leaves.

Serve with rice, Bread or Chapattis.

Bridget White-Kumar

My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups. Tel +919845571254 Email bridgetkumar@yahoo.com www.anglo-indianfood.com http://memoriesofkgf.blogspot.com

No comments:

BRIDGET WHITE-KUMAR

BRIDGET WHITE-KUMAR – AUTHOR AND FOOD CONSULTANT
Bridget White-Kumar is a Cookery Book Author and Food Consultant. She has authored 7 Recipe books on Anglo-Indian Cuisine. Her area of expertise is in Colonial Anglo-Indian Food and she has gone through a lot of effort in reviving the old forgotten dishes of the Colonial British Raj Era.
Her 7 Recipe books are a means of preserving for posterity, the very authentic tastes and flavours of Colonial India, besides recording for future generations, the unique heritage of the pioneers of Anglo-Indian Cuisine.
Bridget is also an Independent Freelance Consultant on Food Related matters. She has assisted many Restaurants, Hotels and Clubs in Bangalore and elsewhere with her knowledge of Colonial Anglo-Indian Food besides helping them to revamp and reinvent their Continental Menus by introducing new dishes which are a combination of both Continental and Anglo-Indian. Many of them are now following the Recipes and guidance given by her and the dishes are enjoyed both by Indian and Foreign Guests.

Bridget also conducts Cooking Demonstrations and Workshops at various places such as Clubs, Restaurants, Women’s Groups, Corporate Offices, etc. She is always ready to share and talk about Recipes and Food.

She can be contacted on +919845571254 or email bridgetkumar@yahoo.com

ANGLO-INDIAN CUISINE

Main-Menu

SIMPLE PRAWN / SHRIMP CURRY - (CURRIED SHRIMPS)

No comments:

Post a Comment