SC - Bhuna Prawn and Puri
Rayne and Richard
PRIDEelectric at centuryinter.net
Thu Jun 10 22:35:21 PDT 1999
> 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.
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list