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Who doesn’t love their Mum’s food?! I’m no exception.

My Mum loved to cook. She sadly never met a lot of my nearest and dearest (passing away recently), whom we’d both always wanted her to meet. She would have totally loved to cook for all of us.

So, I thought it would be good to share some of my (the few that I know! šŸ˜¦ ) Mum’s recipes with everyone, so others can enjoy her food and know of her.

First up…prawn curry!

I love Indian sub-continent food…that’s home food for me! Such dishes often need many hours of preparation with ingredients and cooking methods many people may not be used to. But the beauty of this dish is that it’s really rather simple. From students to connoisseurs…all can enjoy!

Feeds 4 hungry people.

Prawn Curry

INGREDIENTS

* 1 large chopped onion.
* 3 chopped green chillies (or less if you’re sensitive!)
* 1 teaspoon salt
* 1 teaspoon pepper
* 1 heaped teaspoon turmeric powder
* 1 heaped teaspoon red chilli powder
* 4 cloves of crushed garlic
* 4 teaspoons chopped ginger
* 1 tin of chopped tomatoes
* 5 tablespoons of sunflower oil
* Fresh coriander
* 2 cinnamon sticks
* 300g basmati rice
* 600g to 650g peeled prawns

Salad

* 1 red onion
* 1 cucumber
* 1 chopped tomato
* 1 fresh lemon
* Coriander
* Large live yoghurt tub
* Cumin seeds

Chopping Board

RECIPE

Heat the oil on high in saucepan.

Add onion to oil and brown.

Add the green chillies, salt, pepper, turmeric powder, red chilli powder, garlic and ginger, keep heat on high for a few minutes while stirring.

Add the tin of tomatoes and cinnamon sticks and stir for a few minutes.

Turn the heat to a simmer, add the prawns and cover. Cook for 45 minutes or until sauce is fairly thick, stirring and tasting periodically.

During this time, rinse the rice well and allow to soak for 15 minutes, before adding to boiling water in another saucepan with a pinch of salt. Allow to simmer, stirring periodoically, for 30 minutes or until rice is tender. Drain in a sieve before serving.

For the salad, chop the tomatoes, cucumber and red onion and a sprig of coriander, and toss well with a dash of lemon juice. Mix 2 teaspoons of cumin seeds with the yoghurt.

A few minutes before the prawns are ready, chop a twist of the coriander (about 2 tablespoons), add to the curry and stir.

Serve the prawns with the rice and salad, and garnish with some coriander. Yoghurt is traditionally served with Indian food to aid digestion, so make sure you add a few table spoons on the side!

Nom nom!

I look forward to tasting your efforts!

Enjoy!

Love Fiez (and Fiez’s Mum) X X

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