Parsi Prawns

23 Feb

This is a very simple dish to cook but it is bursting with flavour. It takes no time at all to make and is great served with rice and a dhal or vegetable dish. It is worth using big chunky prawns for this dish.
Serves 2 Cooking time 15min

  • 1 onion
  • 3 cloves garlic
  • 2cm piece fresh ginger
  • ½-1 tsp chilli powder or crushed chillis
  • 1 tsp red pepper paste (optional)
  • 1 tsp tamarind pulp (optional)
  • 5 tbsp oil
  • 12 large Prawns
  • 1 bunch coriander finely chopped
  • Juice of half a lemon

Peel and roughly chop onion, ginger and garlic then process in a blender with chilli and a little water to make a fine paste. Add pepper paste and tamarind pulp.

Heat the oil in a wide frying pan or wok. Add the paste and fry until the oil comes to surface, add the prawns and cook until they turn pink. Add coriander stir well and cook for 1 more minute, give it a squeeze in lemon and serve.
23/2/2007

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