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Thursday, August 05, 2010

Prawn and chickpeas Curry



Prawn and Chickpeas Curry
Ingredients

  • Jumbo Prawns - 1/4 kg
  • Boiled Chickpeas - 150 gms
  • Onion - 1, chopped
  • Tomato puree - 3 tbsp
  • Chinese red wine vinegar - 2 tbsp
  • Dry red chilly - 6 nos
  • Cumin seeds - 1 tbsp
  • Coriander seeds - 1 tbsp
  • Garlic - 6 cloves
  • Coriander leaves - few
  • Oil - 2 tbsp
  • Salt to taste
Method
  • De shell, De vein the prawns and wash thoroughly.
  • Rub the prawns with salt and keep for 10 Min's and then rinse in water and keep aside.
  • Make a paste with red chilly, cumin coriander seeds and garlic.
  • Heat oil in wok and fry the onions until soft.
  • Then add the grounded paste and cook for 2 Min's.
  • Then pour the tomato puree and red wine vinegar to it and bring it to simmer.
  • Stir in the prawns and cook for 2 Min's.
  • Add the boiled chickpeas and 1/4 cup of water and cook till the prawns are done.
  • Garnish with coriander leaves and serve hot.
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