Wednesday, May 18, 2011

Prawn and Snake Bean Curry

You can also substitute ¾ grams chopped firm white fish fillets or chicken fillets for the prawns in the recipe.


1 ½  -   kg. Medium size uncooked prawns
600  -   grams snake beans or green beans
1      -   tbsp. peanut oil
200  -  grams brown onion, chopped finely
2      -   cloves garlic, crushed
1      -   tbsp. grated fresh ginger 
2      -   Birdseye chilies, chopped finely
2      -   tsp. curry powder
1/2   -     tsp. ground turmeric
2 x 400 ml. cans light coconut milk

  • Hold prawn head firmly and twist to remove from body. Remove shell and legs from body without removing tail shell. Remove back vein; make a small incision into center o back of prawn, insert a skewer underneath vein and remove. 
  • Cut beans into 5 cm. pcs. Heat oil in large pan; cook onion, garlic, ginger and chili, stirring, until onion is soft. Stir curry powder and turmeric; cook, stirring, until fragrant. 
  • Stir in mil; simmer, uncovered, about 10 minutes or until sauce is thickened slightly. 
  • Add beans; simmer about 5 minutes or until tender. Add prawns; cook, stirring occasionally until prawns have just changed its color.

Recipe By: Rogan Josh
From: Magazine ( The Australian Women's Weekly-June 1999) 



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