SC - (OT) food for ill kids

[Philip & Susan Troy]

I have a couple of prawn bhuna recipes, at home. I'll tyr and dig them out
and send them.

karin

> -----Original Message-----
> From:	Rayne and Richard [SMTP:PRIDEelectric at centuryinter.net]
> Sent:	Friday, June 11, 1999 6:35 AM
> To:	sca-cooks at Ansteorra.ORG
> Subject:	Re: SC - Bhuna Prawn and Puri
> 
> > Can someone assist me?  I'm trying to find a recipe for an Indian dish
> > I first had in Britain a couple of years ago.
> >
> > "Bhuna Prawn and Puri"
> >
> > I'm thinking that perhaps Bhuna is perhaps a certain type of prawn?
> > Puri is the sauce they are served in.  It's a fiery yet sweet sauce with
> > a red colour and is quite delicious.
> >
> > The dish was served as an appetiser.
> >
> > Elysant
> 
> Perhaps this recipe maybe close:  Yours,  Rayne
> 
> Prawns and Curry
> 
>     24 large sized prawns -- (700 g)
>     300 milliliters tinned or fresh coconut milk
>     2 stalks lemon grass -- (2 to 3)
>     18 cm cinnamon
>     6 cloves
>     4 tablespoons oil -- (60 ml)
>     1 teaspoon turmeric powder -- (5 g)
>     6 flakes -- (12 g) garlic, -- sliced fine
>     6 spring onions -- chopped
>     4 red chillies -- shredded
>     10 curry leaves -- (optional)
>     salt to taste
>     a few fresh basil leaves -- chopped for -- garnishing
> 
>     CLEAN, shell and devein the prawns. Wash them thoroughly and dry them.
>     Heat the coconut milk, the lemon grass, cinnamon and cloves in a small
>     non-stick saucepan. Bring it to a boil and continue to simmer for 10
>     minutes on low heat till slightly thickened, stirring occasionally.
>     Heat the oil in a large wok. Add the turmeric powder and fry for just
> a
>     few seconds, until it turns a little darker. Add a tablespoonful of
>     water.
> 
>     When it starts sizzling, add the garlic and stir-fry for half a
> minute.
>     Add the onions and red chillies and fry well. Add the prawns and keep
>     on stirring until they turn pink. Add the curry leaves and transfer
>     this mixture to the saucepan. Simmer for 10 minutes, stirring
>     occasionally, gradually adding a little water should it thicken too
>     much. Remove and discard the lemon grass. Add salt to taste. Garnish
>     with basil leaves and serve with plain rice.
> 
> 
> 
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