Chicken and Prawn Curry.
important as I love the new videotape way of cuisine- I suppose old fashioned fashions won’t lose their place in cuisine!
I’ve prawns in the freezer- enough to make this Prawn and funk curry for supper.
1 kg funk bone fillet, cut into gobbets
Clarified adulation( ghee) for sauteeing
1 onion, finely sliced
3 soupspoons ground gusto and garlic admixture
1 tblsp turmeric greasepaint
2 tblsp curry greasepaint. Use hot or mild and enough to your relish
1 tsp garam masala
3 tblsp tomato paste
2 tomatoes, pureed
kg large prawns, hulled
ocean swab and lately base black pepper
A many curry leaves( voluntary)
1 tsp fresh mint
2 tsp fresh diced coriander
In a visage over a medium heat, brown the funk in clarified adulation, also remove from the visage. Add the onion and shindig until translucent.
Add the gusto, garlic, and ground spices and cook until the admixture becomes ambrosial.
Mix the tomato paste with1/2 mug of water and add it, together with the puréed tomato, to the visage and cook for a farther 5 twinkles.
Return the funk to the visage and cook until tender.
Place the prawns on top of the funk together with the curry leaves and allow to cook for 15 twinkles – blend into the curry when ready to serve.
Season to taste and embellish with fresh mint and coriander.
Serve with fresh, manual rotis, boiled rice or naan viands.