Text 14897, 105 rader
Skriven 2011-08-19 21:33:00 av JIM WELLER (1:123/140)
Ärende: Goa 14
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: (PC) Goan Prawn Curry
 Categories: Curry, Wine, Chilies, Shrimp, Indian
      Yield: 2 servings
 
    350 g  Prawns, medium; cook/shell
      4 tb Soya oil; OR
      4 tb sunflower oil
    1/2 ts White cumin seeds
    1/2 ts Coriander seeds
    1/2 ts Chillies, red, dried; chop
      2 ts Garlic cloves; minced
      1 ts Ginger; minced
      4 tb Fried dried onion flakes
      1 ts Tomato puree
      2 tb Coconut milk powder
      1 tb Cilantro leaves; chop
      1    Chillies- red; sliced
     12    Cashew nuts; chop fine
    100 ml Port OR Madeira
           Salt
           SPICE PASTE:
      1 tb Vinegar
      1 ts Chilli powder
    1/2 ts Paprika
    1/2 ts Ground coriander
    1/2 ts Mango powder
    1/2 ts Dried fenugreek leaves
 
  Goans love the tart taste of vinegar and the piquancy of red
  chilli blended with warm spices and cashew nuts, and laced with
  wine. Follow this recipe, and you will have the magic of Goa at
  your fingertips in under 20 minutes. Serve with plain rice or
  bread.
  
  Combine the SPICE PASTE ingredients in a non-metallic bowl, add in
  a little water to make the mixture pourable.
  
  Heat the oil on a wok or karahi. Stir-fry the seeds and chilli for
  10 seconds. Add the spice mix [it will hiss and splutter] and
  stir-fry for a minute. Add the garlic and ginger and stir-fry for
  a minute.
  
  Add the onion flakes. Where they have absorbed the liquid in the
  pan [which happens quickly], add enough water to stop the
  sizzling.
  
  Stir in the prawns and, as the sizzling starts again, stir-fry in
  the tomato puree, coconut milk powder, fresh coriander, chilli and
  cashew nuts. Cook for about 3 minutes.
  
  The mixture should now be quite dry, but it must not stick to the
  pan. Add a little water if it does. Maintain a brisk stir-fry for
  a couple more minutes, then add the port or Madeira and salt to
  taste. Serve as soon as it is hot.
  
  From: THE REAL FAST CURRY COOKBOOK By: PAT CHAPMAN
  Scanned by: KEVIN JCJD SYMONS, March 2007
 
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Goan Creamy Curry
 Categories: Indian, Chilies, Curry, Nuts, Cheese
      Yield: 1 Servings
 
    500 g  Panir cheese; cubed
    200 g  Mushrooms
    200 g  Peas
    100 g  Spinach
     50 ml Groundnut oil
      2 ts Garam masala
      2 ts Ground coriander
      1 ts Ground cumin
    100 ml Coconut milk
    100 ml Double cream
      1 ts Salt
      2    Fresh red chillies
      1 ts Turmeric
      2    Cm root ginger; grated
      2    Cloves garlic; crushed
    100 ml Water
 
  Shallow fry the panir. Add the salt, garam masala, coriander,
  cumin, turmeric, ginger, chillies and garlic and saute lightly.
  
  Add the water and bring to the boil. Add the peas and mushrooms
  and simmer for 10 minutes. Add the spinach, coconut milk and cream
  and simmer for 5 minutes. Serve with rice.

  Carlton Food Network http://www.cfn.co.uk/
 
MMMMM

Cheers

YK Jim


... "Healthy food"?  Food can be healthful but not healthy. It's dead.

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