SC - Bhuna Prawn and Puri
Oughton, Karin (GEIS, Tirlan)
Karin.Oughton at geis.ge.com
Fri Jun 11 03:38:31 PDT 1999
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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