PRAWNS WITH INDIAN FIVE SPICE

Ingredienser

Ingredients

500g (1lb 20z) cooked prawns (shrimp)

2 ripe tomatoes 1green chilli

2 tbsp ghee or vegetable oil 1tsp fenugreek seeds

1 tsp brown mustard seeds

1tsp cumin seeds

1 tsp fennel seeds

½ tsp nigella seeds

2 tsp garlic paste

1 tsp ginger paste

1 tbsp shop-bought fried onions

1 tbsp tomato paste

½ tsp ground turmeric

Chilli powder, to taste

Fine sea salt, to taste

Large handful of fresh coriander (cilantro)

2 tsp mango powder

Serve with

Five Bean Rice with Tamarind (see page 173), plain boiled

rice or Fried Puris (page 156) (optional)

Vejledning

Remove the prawns from their packaging and pat dry with absorbent kitchen paper.

Cut each tomato into about 8 thin wedges.

Slit the green chilli lengthways.

Place a wok on a medium heat. Add the ghee or vegetable oil, followed immediately by the fenugreek seeds, brown mustard seeds, cumin seeds, fennel seeds and nigella seeds. Fry for 1 minute.

Now add the garlic paste, ginger paste, green chlli, fried onions, tomatoes, tomato paste, turmeric, chilli powder and salt to taste. Stir-fry for 5 minutes.

Meanwhile, chop the fresh coriander.

7

Turn the heat up to high, then add the prawns and mango powder. Stir-fry for 4 minutes.

Switch off the heat, add the fresh coriander and stir in.

TIP Remember that cooked prawns need very little time in the wok or they may turn rubbery.