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Malabar prawn curry

This recipe was prepared using Braun's MultiQuick hand blender with its Stainless steel coffee and spice grinder.
Ȑ
Difficulté
Low
ȑ
Durée
55 min.
&
Auteur
lorem ipsum

Ingrédients

Personnes : 4
Réalise :

600 grams tiger prawns
4  tomatoes
3 tbsp. olive oil
2  onions
2 cloves garlic
5 cm ginger root
200 ml coconut cream
200 ml coconut milk
1 juice of lemon
1 tbsp. brown sugar
50 ml tamarind purée
 pinch of salt
0,5 teaspoon black mustard seeds
12 leaves curry powder, fresh or dried
0,5 teaspoon chili powder
0,5 teaspoon turmeric
0,5 teaspoon coriander seeds
0,25 teaspoon fenugreek seeds


Instructions

ÉTAPE 1/6

For the Malabar spice mixture, add all the ingredients to the Braun coffee and spice grinder accessory and pulse until coarsely crushed. Perfect spice mixture is then ready just within seconds

ÉTAPE 2/6

Roughly chop the onions, garlic and ginger with the MQ 30 chopper accessory. Heat the olive oil in a large saucepan or wok, and then add the onions, garlic and ginger. Cook over a gentle heat for 2-3 minutes, and then add the Malabar spice mix.

ÉTAPE 3/6

Cook the spices for a minute or two. In the meantime, chop the tomatoes with the MQ 30 chopper accessory.

ÉTAPE 4/6

Add the chopped tomatoes, coconut cream and milk to the saucepan. Bring to the boil and then simmer for 15 minutes.

ÉTAPE 5/6

Then, add the lemon juice, tamarind puree, brown sugar and a pinch of salt. Blend the sauce with a Braun's MultiQuick hand blender until smooth.

ÉTAPE 6/6

Add the prawns, and cook for additional 2-3 minutes or until tender and serve immediately. Garnish with fresh coriander sprigs and serve with steamed rice.


This recipe was prepared using Braun's MultiQuick hand blender with its Stainless steel coffee and spice grinder.

Malabar prawn curry

This recipe was prepared using Braun's MultiQuick hand blender with its Stainless steel coffee and spice grinder.
Ȑ
Difficulté
Low
ȑ
Durée
55 min.
&
Auteur
lorem ipsum
Personnes :4
Réalise :

Ingrédients


600 grams tiger prawns
4  tomatoes
3 tbsp. olive oil
2  onions
2 cloves garlic
5 cm ginger root
200 ml coconut cream
200 ml coconut milk
1 juice of lemon
1 tbsp. brown sugar
50 ml tamarind purée
 pinch of salt
0,5 teaspoon black mustard seeds
12 leaves curry powder, fresh or dried
0,5 teaspoon chili powder
0,5 teaspoon turmeric
0,5 teaspoon coriander seeds
0,25 teaspoon fenugreek seeds

Instructions

ÉTAPE 1/6

For the Malabar spice mixture, add all the ingredients to the Braun coffee and spice grinder accessory and pulse until coarsely crushed. Perfect spice mixture is then ready just within seconds

ÉTAPE 2/6

Roughly chop the onions, garlic and ginger with the MQ 30 chopper accessory. Heat the olive oil in a large saucepan or wok, and then add the onions, garlic and ginger. Cook over a gentle heat for 2-3 minutes, and then add the Malabar spice mix.

ÉTAPE 3/6

Cook the spices for a minute or two. In the meantime, chop the tomatoes with the MQ 30 chopper accessory.

ÉTAPE 4/6

Add the chopped tomatoes, coconut cream and milk to the saucepan. Bring to the boil and then simmer for 15 minutes.

ÉTAPE 5/6

Then, add the lemon juice, tamarind puree, brown sugar and a pinch of salt. Blend the sauce with a Braun's MultiQuick hand blender until smooth.

ÉTAPE 6/6

Add the prawns, and cook for additional 2-3 minutes or until tender and serve immediately. Garnish with fresh coriander sprigs and serve with steamed rice.

Remarques

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