Ingredients
1 lb raw king prawns cleaned
2 medium size wine tomatoes chopped
1/4 tsp turmeric powder
2 tsp ground coriander
2 green chilies halved lengthwise
small piece of root ginger peeled and minced
2 garlic cloves peeled and chopped
1 small onion thinly sliced
1 tsp. hot chilli powder
1/4 tsp mustard seeds
2 tbsp oil
10 fl. oz coconut cream
handful of chopped coriander
lime juice to taste.
1. Heat the oil in a saucepan. Add the onions, mustard seeds, curry leaves and cook over a medium heat for two minutes.
2. Add garlic ,ginger, green chillies and chopped tomatoes and cook
for further 2-3 minutes.
3. Add the rest of the dry ingredients and a half a cup of warm water. Mix well and raise the heat to medium.
4. Cover the pan and simmer for about 10 minutes until the tomatoes has broken down.
5. Add the prawns mix well . Add coconut milk and cook for five minutes.
6. Add lime juice and sprinkle chopped coriander.
Ingredients
4 Boiled eggs
1 Large onion chopped
2 Wine tomatoes chopped
2 Green chillies cut into small pieces
3 Cloves of garlic chopped
1/2 Tsp turmeric powder
1 Tsp curry powder
1 Tsp mustard powder or cream
1 Small piece of cinnamon stick
1 Tin of coconut milk
5 tbsp sunflower oil
Curry leaves
Salt to taste
Method
1. Shell the boiled eggs and shallow fry in hot oil until golden brown
2. Drain the oil
3. Heat 2-3 tbsp oil in a saucepan fry onions until golden colour
4. Add chopped tomatoes, green chillies, curry leaves , garlic , curry powder & mustard. Allow to sizzle for couple of minutes.
5. Add coconut milk, cinnamon stick and salt to taste and keep stirring
6. Place the eggs carefully into the saucepan
7. With a spoon cover the eggs with the gravy
8. Allow the curry to simmer for 5 to ten minutes.
9. Add salt to taste and service hot with steamed basmati rice.
Ingredients
½ kg Tuna steaks
2 tea spoon of crushed black pepper
1 tea spoon of hot chillie powder
1 table spoon Gamboge paste
1 tea spoon of Sri Lankan roasted curry powder (optional)
Curry leaves,½ teaspoon cinnamon powder
5 cloves of garlic ,
Fresh ginger root peeled,
Curry leaves ,
½ lime
Salt to taste
4-5 fl. oz water
Method
1. Cut tuna steaks into even pieces and put into a large flat pan, squeeze lime or lemon juice over it and leave for a little while.
2. Put peeled garlic and ginger into a food processor and blend until it binds together.
3. Add chilie powder, black pepper, Roasted curry powder ,Gamboge paste and salt to taste.
4. Add water and blend into a smooth paste.
5. Put the blended mixture to a wide pan and add the prepared fish carefully turning the pieces until the fish is properly coated with the spices.
6. Add cinnamon and curry leaves and bring to the boil.
7. Half way take the pan off the gas and give it a good shake. Cook uncovered for 10-15 minutes. Leave it to cool before serving.
Serves 4
