Prawn and cucumber curry

This is Indian cookery dish. Prawns and cucumber curry is very nice dish. The non-veg liker likes it very much.

Item required
750 g uncooked king prawns
1/2 teaspoon chilli powder
1 tablespoon curry powder
pinch turmeric
thin slice fresh ginger, cut into strips
1 clove garlic, crushed
3 tablespoons oil
1 large onion, thinly sliced
1 cup (250 ml) coconut milk
1 cucumber, peeled, seeded, diced
2 fresh green chillies, halved and seeds removed
1 tablespoon white vinegar
Preparation method
1 Peel prawns leaving tails intact, remove back vein.
2 In a bowl, combine prawns, chilli powder, curry powder, turmeric, ginger and garlic. Stand for 5 minutes.
3 Heat oil in a frying pan, saute onion until golden brown. Add prawns and saute for 4 minutes.
4 Add coconut milk, cucumber, chillies and vinegar. Bring to boil, stir over heat for 2 minutes.
SERVES 4

Spiced grilled chicken

Try some of these tantalising dishes which combine a variety of spices to appeal to all kinds of taste. You can vary the quantities of spices in these dishes - be as creative as you want!

Item required
2 kg chicken pieces
2 cloves garlic, crushed
1/2 teaspoon ground ginger
1/2 teaspoon chilli powder
1 teaspoon curry powder
1/2 teaspoon ground turmeric
30 g ghee, melted
Preparation method
1 Prick chicken pieces all over with a fork.
2 Combine garlic, ginger, chilli, curry powder and turmeric. Rub well into the chicken pieces, marinate for at least 2 hours.
3 Brush chicken all over with ghee. Cook under preheated grill on medium heat for 20 minutes or until chicken is tender, turn chicken occasionally.
SERVES 4 TO 6

Chilly chicken

Item required
1 teaspoon chilli powder
1 teaspoon ground paprika
V. teaspoon ground cloves ‘A teaspoon ground mustard
V. teaspoon ground cinnamon
1 teaspoon ground turmeric
3 cloves garlic, crushed
4 tablespoons plain yoghurt
2 tablespoons fresh lemon juice
2 kg chicken pieces
4 tablespoons oil
2 onions, sliced in rings and soaked
in lemon juice

Preparation method
1 Combine chilli, paprika, cloves, cinnamon, turmeric, garlic,
yoghurt lemon juice in a bowl.
Add chicken marinate at least 8 hours, preferably overnight.
2 Heat oil in a frying pan, add chicken single layer, fry on all sides until lightiy browned.
3 Transfer chicken and sauce to an ovenproof dish. Bake, uncovered, in moderate oven for 15 minutes or until chicken is tender.
4 Serve garnished with onion rings.
SERVES 6 TO 8

Dry chicken curry

The pan must be continually watched, as the contents may stick. If this happens, add just sufficient water to prevent it

Item required
60 g ghee
2 onions, thinly sliced
2 cloves garlic, thinly sliced
2 tablespoons curry powder
1 tablespoon tomato paste
11/2 kg chicken pieces
squeeze fresh lemon juice
1 tablespoon desiccated coconut

Preparation method
1 Melt ghee in a frying pan, saute onion, and garlic until onion is tender.
2 Add curry powder and tomato paste. saute 3 minutes.
3 Add chicken pieces, mix well, cover, simmer for about 45 minutes or until chicken is tender.
4 Add lemon juice and coconut, which w— absorb any excess gravy.
SERVES 4 TO 6

Pork and potato curry

Item required
4 tablespoons oil
V2 teaspoon mustard seeds
1 large onion, finely chopped
2 teaspoons grated, fresh ginger
1 clove garlic, crushed
4 potatoes, cut into thick slices
2 tablespoons ground coriander
1/2 teaspoon chilli paste (optional)
1/2 teaspoon pepper
1 cup (250 ml) water
‘A teaspoon each: ground cloves, ground
cardamom, ground cinnamon, ground
turmeric, ground cumin
1 tablespoon tomato paste
750 g lean pork, cut into 21/2 cm cubes
1 teaspoon white vinegar

Preparation method
1 Heat oil in a saucepan, saute mustard seeds and onion until onion is golden brown.
2 Add ginger, garlic, potatoes, coriander, chilli paste, pepper, water, cloves, cardamom, cinnamon, turmeric and cumin. Mix well. Cover and boil until potatoes are half cooked.
3 Add tomato paste, pork and vinegar, mix well. Reduce heat to low. Simmer, covered, for 1 hour or until potatoes and pork are tender.

SERVES 4 TO 6

Next Page »