Serves 3-4.
Prawn curry
Ingredients:
1/2 kg peeled and de-veined prawns (JINGA).
2 Tblsp dhania masala.
1 tsp garam masala.
1 tsp chili powder.
Sat to taste (NAMAK).
1/2 cup oil (TEL).
2 onions (PYAAZ) finely sliced.
4 ripe tomatoes (TAMATAR) liquidised.
2 Tblsp ground garlic.
1 Tblsp tumeric (HALDI) powder.
Greeb dhania chopped.
2 green chilies (MIRCHI) chopped.
Method:
In a medium sized curry pot, heat the oil.
Add the finely chopped onions and fry till golden brown.
Add garlic and fry for 1 minute, add tumeric, dhania, chili powder and salt.
After 2 minutes add the liquidised tomatoes and cook till all the water dries.
Add the prawns and green chilies and cook for 15 minutes.
Add the garam masala.
Lastly add the finely chopped dhania.
Moongh Dhal
Ingredients:
1 cup moongh dhal (washed till the water is clear and strain).
1 1/2 large onions finely chopped.
Salt to taste.
1/2 tsp tumeric.
1 can coconut milk.
250 ml milk.
Method:
In a pot heat 6 Tblsp oil.
Add the onion and cook till onions is soft.
Add the moongh dhal.
Add 1/4 cup water to allow the dhal to be soft.
Once soft and the water has dried up, add the coconut milk, milk, salt and tumeric.
Allow to boil and thicken. Do not over boil.
Serve with fish/prawns, roti, naan etc.
Radish, spinach & carrot in a coconut sauce
Ingredients:
One can use any vegetable that is available.
3 cups radish washed, sliced finely and strained.
1 packet baby spinach.
3 carrots sliced.
1/4 tsp tumeric.
1 onion finely chopped.
Salt to taste.
1/4 cup dhania.
1 can coconut milk.
Method:
In a pot heat oil and saute the onion.
Add the carrots as well. Cook for 5 minutes.
Then add the radish, tumeric, salt.
Allow to cook for a further 5 minutes. Do not add water.
Lastly add the spinach. Allow to wilt.
Lastly add the coconut milk and dhania.
Cook for 3 minutes and serve.
Serve with roti.
Inspired by my mom: Fatima Ally
Prepared, tried and tested by: Nazley Ally
Refer to “TRH” Indian Food Terminology if you require clarification of any Indian food terminology used in this recipe.
