Saturday, 19 January 2008

Spicy Prawns with Aubergines and Potatoes

I am back after a long break. Ready to blog recipes with a vengeance so watch this space!

This dish is a bit like ringra bateta jo shaak with prawns, delicious. We had that for our dinner yesterday with our usual Friday dal, mani and rice.


Ingredients
1 lb tiger prawns; peeled and deviened
2 tablespns oil
2 medium onions; chopped fine
2-3 cloves garlic; minced
1 inch ginger; grated
1-2 green chillies; minced
1 400g tin peeled tomatoes; liquidised
1 tspn tomato puree
1 large aubergines; cubed
3 medium potatoes; cubed
½ teaspn cumin seeds
½ tspn mustard seeds
2 heaped teaspns cumin/coriander powder
¼ tspn turmeric
Salt to taste

Chopped coriander leaves to garnish (optional)

Method

Heat the oil in a large pan, Add the garlic, ginger and chillies
Add the prawns, cook for a few minutes; remove
Add the cumin and mustard seeds, once they have popped add the onion and fry until golden brown.
Add the tomatoes, tomato puree, , decrease the heat and cook for 7-8 minutes, until it is like a thick sauce, then add the cumin, coriander and tumeric powders, and mix and cook for a few minutes.
Add the potatoes, mix so the potatoes are coated with the tomato sauce, cover and cook about 7-8 minutes. Then add the aubergines and mix.
Cover and simmer for about 15-20 minutes until the potatoes and the aubergine is cooked.
Add the cooked prawns, stir and cook for 2-3 minutes, so that the prawns are warmed through.




Serve with bajra rotla or chapati


Page copy protected against web site content infringement by Copyscape UNLESS OTHERWISE NOTED, ALL RECIPES ARE THE ORIGINAL CREATION OF CHACHI'S KITCHEN. ALL PHOTOS BY CHACHI'S KITCHEN. PLEASE DO NOT POST OR PUBLISH WITHOUT CITING. CONTACT ME IF YOU HAVE ANY QUESTIONS: CHACHISKITCHEN (AT) GMAIL (DOT) COM.