October 31, 2006

Filed under: Uncategorized — ros @ 6:27 pm

King Prawn Muglhai korma 

Ingredients: Serves 2-3

  • 500g cooked king prawns
  • 1 medium onion, finely diced
  • 2 medium cloves garlic, crushed
  • 2 cubic inches ginger root, peeled and crushed
  • 1 tablespoon garam masala
  • 1 bay leaf
  • 6-8 cardamom pods, bruised
  • 5 cloves, bruised
  • 1 tablespoon freshly ground cinnamon
  • 250ml natural yoghurt
  • about 10 saffron strands
  • 100ml double cream
  • 1 heaped tablespoon coarsley ground almonds
  • 2 heaped teaspoons ground cumin
  • Carway seed rice to serve

Method

  1. Fry the onion, garlic, ginger cloves, cardamom, bay leaf, ground cinnamon and garam masala together gently until the onion is golden brown.
  2. Mix the saffron into the yoghurt.
  3. Turn down the heat on the pan and fold in the yoghurt gently. If it is too hot it will curdle so be careful!
  4. Add the cream, almonds and cumin. Taste and adjust seasoning. Stir in the prawns and coriander and heat through. Serve over the rice, garnished with more coriander. 

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