Sebastian Michael's cookbook

prawn curry with toast and ginger

Curry

250 grams prawns
1 ¼ cup water (adjust, you may need more or less)
1 sprig curry leaves
1 garlic clove
¼ tsp. cumin
Chopped coriander leaves for garnish
1 ½ tbsp. oil
How to make the recipe
Slice onions, chop tomatoes, grate or make a paste of ginger garlic. Set aside all these
Devein and wash the prawns. set aside
Add ¾ tbsp. oil to a pan and fry onions till transparent, add ginger garlic paste and fry till the raw smell disappears.
Add tomatoes, add salt and turmeric and fry till the tomatoes turn mushy. Add red chili powder, garam masala, coriander powder and then the coconut. Fry everything well for about 3 to 5 minutes without burning. Cool this and blend with ¾ water to smooth. To speed up the process you can use ice cold water to blend the hot mix.
Add another ¾ tbsp. oil to the pan and heat up, add cumin and garlic, when the garlic is lightly roasted add curry leaves and saute till they turn crisp.
Add the prawns and fry till the color changes, just for about 2 minutes, for the raw smell to disappear.
Pour the ground mixture and add water as needed. Cook till the prawns are cooked, they swirl up when cooked. Do not overcook they turn hard.
Garnish with coriander leaves.
Serve prawn curry with any fragrant rice, biryani or roti, naan or chapathi.

Time needed
5 minpreparation + 10 mincooking
Serving Size / Yield
3-4 servings
Ingredients
1 loaf bread, cut into ¾ inch slices
4 eggs
½ C. milk
2 T. plain yogurt
1 tsp. vanilla extract
1 tsp. cinnamon
pinch of salt

Directions
In a large bowl, whisk together eggs, milk, plain yogurt, vanilla extract, cinnamon, ginger, and salt until well combined. Heat skillet and grease with non-stick spray or butter, dip slices of bread into mixture to evenly coat, and cook until golden mon both sides.