SC - another- Bhuna Prawn and Puri
lilinah at grin.net
lilinah at grin.net
Thu Jun 10 23:22:47 PDT 1999
>>From Rayne (again) I just found this recipe. Maybe it is closer....
>
>FIERY SHRIMP CURRY
>Yield: 4 servings
>
> 2 Lemon grass stalks; -OR- 2 ts -Lemon zest
> 2 Shallots; minced
> 3 Garlic cloves; minced
> 2 ts Fresh ginger, grated
> 2 ts Coriander seeds
> 6 Yellow or green chilies -(minced)
> 1/2 c Fresh kaffir lime leaves -(minced), -OR- 1 ts -Lime zest
> 1 ts Honey
> 1/2 c Unsweetened coconut milk
> 1 lb Shrimp; peeled
> 2 ts Canola oil
> 1/2 c Lime juice
> 1/4 c Mirin or white wine
> 1/2 ts Salt
<snip>
Hmmm, given the lemon grass and the kaffir lime leaves, this looks Thai.
But neither rice wine/white wine nor honey are used much in South or
Southeast Asian cooking. In Southeast Asia, at least, honey is a rarity and
used medicinally. They use cane or palm sugar in cooking in Thailand,
Malaysia, and Indonesia.
Whatever, this doesn't look very Indian to me.
Anahita Gaouri bint-Karim al-hakim al-Fassi
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