| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Hindu |
Waitrose1 |
4 |
servings |
INGREDIENTS
| 450 |
g |
Raw tiger prawns; (1lb) |
| 5 |
ml |
Bart Spice Fresh Ginger; (1tsp) |
| 10 |
ml |
Bart Spice Fresh Garlic; (2tsp) |
| 30 |
ml |
Veeraswamy's Hot Madras Curry Paste; (2tbsp) |
| 15 |
ml |
Vegetable oil; (1tbsp) |
| 75 |
g |
Rajah creamed coconut; crumbled (3oz) |
| 150 |
ml |
Water; (1/4 pint) |
| 2 |
|
Tomatoes; chopped |
| 1 |
pk |
Coriander; leaves removed and |
|
|
; chopped |
INSTRUCTIONS
Mix together the prawns, ginger, 5ml (1tsp) garlic and curry paste. Leave
to marinate for no more than 10 minutes.
Fry the remaining garlic in the oil for 1-2 seconds until light brown. Add
the prawn mixture and fry for 2-3 minutes or until the prawns just turn
pink.
Stir in the creamed coconut, water, tomatoes and coriander. Bring to the
boil, simmer for 2 minutes. Season to taste.
Serve with Green Label Mango Chutney and Basmati rice seasoned with saffron
and a knob of butter. Make a salad of chopped cucumber, spring onions and
tomato mixed with coriander leaves, lemon juice, salt and freshly ground
black pepper.
Converted by MC_Buster.
NOTES : Diwali is the Hindu New Year, also known as the Festival of Light.
It usually takes place between October and November and can last for up to
four days. Indian families celebrate by decorating their homes with candles
and preparing exotic, delicious meals for all to share. This dish is simple
to prepare and ready in minutes. The flavour of the prawns is complemented
with a mildly spiced coconut sauce garnished with tomatoes and coriander
leaves.
Converted by MM_Buster v2.0l.
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