As with the other prawn dishes in this chapter, use either king prawns or small prawns. Cook uncooked king prawns in boiling salted water for five minutes and cut into two pieces before using.
Serves four.
Preparation and cooking time: 15-20 minutes.
Ingredients :
4 oz (110g) button mushrooms
6 tablespoon vegetable oil
¾ pint (425ml or three cups) curry sauce (page 20)
1 teaspoon salt
½ teaspoon chilli powder
½ teaspoon ground coriander
12 oz (350g) peeled prawns defrosted as necessary
1 teaspoon garam masala
1 tablespoon finely chopped green coriander
Directions :
1. Rinse and halve, quarter, or thickly slice the mushrooms according to size.
2. Heat the oil in a large, deep frying pan and fry the mushrooms on medium heat for four minutes.
3. Add the curry sauce, salt, chilli powder, and ground coriander.
4. Bring the sauce to the boil on high heat and cook for around five minutes until thickened.
5. Now add the prawns and garam masala and simmer for three minutes.
6. Drain off excess oil and serve sprinkled with green coriander.
Serves four.
Preparation and cooking time: 15-20 minutes.
Ingredients :
4 oz (110g) button mushrooms
6 tablespoon vegetable oil
¾ pint (425ml or three cups) curry sauce (page 20)
1 teaspoon salt
½ teaspoon chilli powder
½ teaspoon ground coriander
12 oz (350g) peeled prawns defrosted as necessary
1 teaspoon garam masala
1 tablespoon finely chopped green coriander
Directions :
1. Rinse and halve, quarter, or thickly slice the mushrooms according to size.
2. Heat the oil in a large, deep frying pan and fry the mushrooms on medium heat for four minutes.
3. Add the curry sauce, salt, chilli powder, and ground coriander.
4. Bring the sauce to the boil on high heat and cook for around five minutes until thickened.
5. Now add the prawns and garam masala and simmer for three minutes.
6. Drain off excess oil and serve sprinkled with green coriander.
