Tantalising Tastes of India With Yvonne Fernando

Malabar Prawn Curry

Ingredients:

• 500g  Prawn peeled and deveined 
• ( Leave tails)
• 100ml Thick coconut milk
• 2 Tomatoes chopped
• 2 Onions chopped
• 1 tbs Tamarind pulp
• 1 tbs Garlic ground
• 1 tbs Ginger ground
• 1 tbs Coriander powder
• ½ tsp Cumin powder
• 2 Green chillies cut lengthwise
• 2 Dry red chillies broken into pieces
• 3 tbs Oil
• 1 tsp Mustard seeds
• 1 tsp Chilli powder
• ½ tsp Salt
• ½ tsp Sugar
• ¼ cup Water

Method:
Wash prawns add ½ teaspoon salt, 1 tablespoon lime juice and set a side. Heat oil in a pan, add mustard seeds, chilli pieces, when they start to pop, add onions,  garlic, ginger and add all the spice ingredients, fry on low flame for one minute, add water, tamarind juice, sugar, salt and tomatoes, cover and cook on low flame for 3-4 minutes.
Open the lid, stir well and milk, stir and cook for 1-2 minutes. Add prawns and cook for 2-3 minutes, make a thick curry. Heat two tablespoon ghee or butter, add 2 tablespoons sliced onion, curry leaves, two sprigs, green chillies, cook for 30 seconds, pour over the prawn curry, cover with a lid for few minutes and let this aromatic infused oil seep into the curry. Serve with white rice.

Andhra Lamb Curry

Ingredients:

• 750g Lamb cut into pieces.
• ½ Cup Curd
• 2tsp Chilli powder
• 2 Tomatoes chopped
•  ½ tsp Turmeric powder
• 1tsp Salt
• 20g Coriander leaves
• 5 tbs oil
• 750ml Water
• Masala paste Ingredients : 
• 1tbs Coriander seeds
• ½ tsp Sweet cumin seeds
• 2 Cloves
• 2 inch piece cinnamon
• 1 Onion sliced
• 1 tsp Cumin seeds
• 3 Cardamons
• 1 Star anise
• 2 tbs Oil
• 5 Pods garlic
• ½ inch piece Ginger

Method:
Masala paste Method :
Heat oil in a pan, add all the dry ingredients, slow roast for 3-4 minutes, then add onions, garlic and ginger. Roast for further 1-2 minutes, take off the fire and grind to a paste.
Method :
In to the lamb add curd, turmeric, chilli powder, salt and set a  side for 30 minutes. Heat oil in a pan, add marinated lamb and fry for 5 minutes. Add ground paste and cook for further 10 minutes. Add chopped tomatoes and stir, pour 750ml water, cover and cook on low flame for 40 minutes, until meat is tender. Add coriander leaves. Serve with Rice or Roti.

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