Sunday, September 5, 2010

Prawn Devil Curry

Devil curry is a popular Eurasian/Portuguese dish. Much loved for its fiery spiciness - cooked with lots of chillies and elevated with Asian herbs and spices. Such a dish is cooked for special occasions or for small time gatherings. Simply because its made with a variety of ingredients and that you need to buy or get them first. However to make, its quite straightforward. But do watch the prawns. Overcook and they become rubbery. Under cook and they remain raw.

1/2 kg prawns (de-vein, remove shell but the tail intact)

Spice paste (to ground/blend)
5 fresh red chillies
3 bird eye chillies (optional)
5 shallots
1 inch ginger
5 pips garlic
1 tbsp coriander seeds
1/2 inch fresh turmeric
30g cashew nuts (or kas kas/poppy seeds or almonds)
Other Ingredients:
1 large onion - sliced
1 tsp crushed mustard seeds
1 tbsp vinegar
1 tbsp Worcestershire sauce
3 sprigs coriander leaves - sliced
1/2 cup canola oil
Salt for taste

When oil is heated, saute onion.
Add  spice paste, fry over low heat till aromatic and oil splits. .
Add prawns, season with salt.
Stir and simmer, to cook prawns. 
Combine in crushed mustard seeds, vinegar, Worcestershire sauce and coriander leaves.
Stir and dish out.
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