1 1/4 cups (250 g) 9 oz Prawns, small, shelled, deveined
1 cup (200 ml) 7 fl oz Vegetable oil
2 Onions, medium-sized, chopped
8 - 10 Curry leaves (kadhi patta)
6 tbsp (90 ml) 3 fl oz Vinegar(sirka)
2 Green chillies, slit
Salt to taste
2 tsp (6 g) Sugar
1 cup (200 ml) 7 fl oz Vegetable oil
2 Onions, medium-sized, chopped
8 - 10 Curry leaves (kadhi patta)
6 tbsp (90 ml) 3 fl oz Vinegar(sirka)
2 Green chillies, slit
Salt to taste
2 tsp (6 g) Sugar
Grind to a smooth paste with 6 tbsp vinegar:
10-12 Kashmiri chillies (sookhi lal mirch)
1 tsp (2 g) Cumin (jeera) seeds
1/2 tsp (1 1/2 g) Mustard seeds (rai), optional
1/2 tsp (1 g) Black peppercorns (sabut kali mirch)
1/2 tsp Turmeric (haldi) powder
18 cloves Garlic (lasan), chopped
2 inch piece Ginger (adrak), chopped
1 tsp (2 g) Cumin (jeera) seeds
1/2 tsp (1 1/2 g) Mustard seeds (rai), optional
1/2 tsp (1 g) Black peppercorns (sabut kali mirch)
1/2 tsp Turmeric (haldi) powder
18 cloves Garlic (lasan), chopped
2 inch piece Ginger (adrak), chopped
method
1. Heat the oil in a pan; saute onions till soft and golden. Add curry leaves and the ground paste; saute for 3 minutes, stirring constantly.
2. Add the prawns and stir-fry for a few minutes.
3. Add the vinegar, green chillies, salt, and sugar. Cook uncovered for 10 minute Adjust seasoning.
4. Remove from heat. Bottle when cool. Serve with rice and curry. Or use as a filling in paparis recheados and pasteis de camarao.
2. Add the prawns and stir-fry for a few minutes.
3. Add the vinegar, green chillies, salt, and sugar. Cook uncovered for 10 minute Adjust seasoning.
4. Remove from heat. Bottle when cool. Serve with rice and curry. Or use as a filling in paparis recheados and pasteis de camarao.
serving amount
makes: 1 bottle
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
