Thakkali Isso Prawn Tomato Curry

Ingredients

450 g prawns 50 g onion 4 cloves garlic 2 slice ginger 1 chilli 2 tomatoes 2 cloves 2 cardamoms 50 ml oil sprig curry leaves 1/2 stem lemon grass 1 tsp chilli powder 2 tsp paprika 1 cm cinnamon stick 1/2 tsp fenugreek 1 tsp salt 1/2 tsp turmeric 100 ml thin coconut milk 100 ml thick coconut milk 1 tsp lime juice 1 tsp curry powder	Advertisements

Preparation
 
Wash, shell and de-vein the prawns. Rinse under running water and pat
dry. Chop the onion, garlic and ginger and slice the chilli and
tomatoes. Crush the cloves and cardamoms. Heat the oil and when hot
add the curry leaves, lemon grass, onion, garlic and ginger. Cook for
a couple of minutes then the tomato, chilli powder, paprika powder,
cinnamon stick, fenugreek, salt and turmeric. Add the prawns and mix
well. Toss for about 5 minutes. Pour in the thin coconut milk, blend
well and cook for 5 minutes Add the thick coconut milk and simmer
gently for 10 minutes. Sprinkle with lime juice and teaspoon of curry
powder before serving. From: "A taste of Sri Lanka" by Indra
Jayasekera, ISBN 962 224 010 0

 

 
Servings: 1

 

The East Velvety Warm Mustard Pepper Sauce
A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu. Place greens, pepper, tomato, cilantro, chiles and garlic in a blender or food processor and process until smoothly pureed. Set aside. Heat oil in a 2 quar (Upload by user)

The North Almond Pistachio Saffron Curry Sau
* soaked in 2 tablespoons hot water Serve this smooth sauce on grilled meat or chicken breasts. One recipe will be enough for about 1 1/2 pounds of cooked meat. For an exotic twist on an old standby, simmer 1 1/2 Pounds of your favorite meatballs in it for 15 minutes. (Upload by user)

The South Split Pea Coconut Curry Sauce
Combine rice and split peas in a bowl and rinse in several changes of water. Add 1/4 cup water and soak for 1 hour. (Do not drain the water.) Add chiles and ginger and blend until finely pureed, Set aside. Heat oil in a heavy 2 quart saucepan over medium high heat. Add (Upload by user)

The West Anglo Indian Curry Sauce
Heat oil in a heavy, medium sized skillet over medium heat. Add onions and stir fry until onions turn caramel brown, about 12 to 15 minutes. Remove from heat. Place in a blender with the ginger, tomatoes, cilantro, cayenne and salt; puree until smooth. Transfer to a medium s (Upload by user)

Tikka Chicken
Cut the chicken into 2 inch squares and press flat. Grind the onion, garlic, and ginger to a paste and mix with the yogurt. Add the vinegar and spices, and rub into the chicken well. Leave for 3 hours to marinate. Sprinkle the chicken with salt if you wish and thread onto s (Upload by user)

Tikka Murgh
Clean, remove skin and debone chicken. Cut each leg into 4 pieces 24 tikka in all. Whisk yoghurt in a large bowl, add the remaining ingredients and mix well. Rub the chicken pieces with this mixture. Keep aside for 3 1/2 hours. Preheat the oven to 350 degree (Upload by user)

Toker Dal
Bring water to a boil over medium heat & add lentils. Reduce heat & simmer, covered, until the lentis are tender, about 15 minutes. Add the ginger & chile & then puree in a blender. Return to pan & bring back to a simmer. Add salt, sugar & tamarind. Stir (Upload by user)

Tomato Kachumber
Combine the tomatoes, scallions, mint, ginger & lime juice in a medium bowl. Heat the vegetable oil in a small skillet. Add the mustard seeds. Have a cover ready to contain the seeds as they begin to pop. Remove from heat. Pour over the other ingredients, add salt to taste (Upload by user)

Toovar Dal
Wash & clean the dal throughly and leave to soak for one hour. Wash it againin one or two changes of water and then place it in a saucepan with one pint of water. Wash the drumsticks and cut into two in. long pieces. Add this to the dal with the curry leaves, the salt, chopp (Upload by user)

Traditional Side Dish
In a bowl add the veggies, some salt and squeeze lemon juice into the bowl. cover. let stand in fridge for at least 1/2 hour before serving. tastes great with channa masala and roti or as the prime "chutney" with aloo paranthas. Posted by Rooprai to AOL. (Upload by user)

Trinidad Curry Paste
Separately roast all the seeds, the cloves and the peppercorns. Grind all the ingredients into a paste with a mortar and pestle, or use a food processor and puree. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0 316 18224 9 pg 211     (Upload by user)
TAG: paste, ,

Tuna Fish Curry
Fat grams per serving: Approx. Cook Time: :10 Heat oil in wok . Add apple and stir fry over medium heat, 1 2 minutes. Stir in curry powder. Add tomato sauce. Bring to a boil, add juice and tuna. Stir till heated. Serve over hot cooked rice.     (Upload by user)
TAG: curry, ,

Tuna Mounds With Curry Mushroom Sauce
Saute onion in shortening until golden brown. Mix onion, milk, crumbs, eggs, poultry seasoning, parsley, salt, pepper, and tuna. Shape into 6 mounds in large shallow baking dish. Mix soup, curry powder and paprika. Pour around tuna mounds. Top each mound with olive slices. B (Upload by user)
TAG: mounds, curry, ,

Turkey Curry
Heat oil in a medium skillet. Add turkey slices and brown on both sides, about 10 minutes. Drain fat from skillet and add chicken broth and onion. Reduce heat, cover and simmer for 10 minutes, or until turkey is fully cooked. Remove turkey from skillet. Add remaining ingre (Upload by user)
TAG: turkey, skillet, ,

Turmeric Rice
Bring water to boil in medium sauce pan. Add rice with spices, stir gently for 10 seconds. Cover pan, lower heat to low cook covered for 30 minutes. Stir when finished. == Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers. 1.50 & (Upload by user)

Turnip Curry
Heat oil in a large skillet with a tight fitting lid. Add fennel seeds & turnip strips. Fry, stirring, for 2 to 4 minutes over medium heat. Add salt, turmeric & cumin & mix well. Cover & cook gently over low heat for 10 minutes, the turnip should be soft. Uncover (Upload by user)
TAG: turnip, minutes, ,