This is from “Madhur Jaffrey’s Cookbook”.
Ingredients
- 1 1/2 lbs medium prawns
- 1 red pepper
- 1 small onion peeled and coarsely chopped
- 10 cashew nuts
- 4 tbsps vegetable oil
- 1 tsp yellow mustard seeds
- 2 plump garlic cloves peeled and finely chopped
- 1/2 tsp cayenne
- 1 tsp sea salt
- 1 tsp paprika
Servings:
Instructions
- Peel and devein the prawns then wash, pat dry and set aside.
- Put the red pepper, onion and nuts into a food processor and blend thoroughly then put the paste into a bowl.
- Heat 3 tbsps oil in a frying pan over a medium heat. Put in the mustard seeds and when they begin to pop add the garlic. Stir once and add the prawns then fry for 2-3 minutes before removing with a slotted spoon.
- Add 1 tbsp oil to the wok and put in the red pepper paste. Stir and fry for 4-5 minutes until the sauce looks quite dry. Add 1/4 tsp salt, the cayenne and paprika. Stir once then add the prawns and 4 tbsps water.
- Lower the heat and stir gently for one minute- you should have a very thick sauce.
- Serve immediately with a green salad and rice.
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