Indian Fish Curry Recipes - Prawn And Mushroom

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.

Indian Fish Curry Recipes - Prawn Curry

Use king prawns or the smaller variety as you prefer. If using uncooked king prawns, cook them in boiling salted water for five minutes and cut each prawn in half. Remember, you can produce a prawn madras or vindaloo simply by increasing the amount of chilli powder.

Serves 3-4.

Preparation and cooking time: 10-15 minutes.

Ingredients :

4 tablespoon vegetable oil
¾ pint (425ml or three cups) curry sauce
½ teaspoon salt
Pinch of chilli powder or to taste
½ teaspoon ground coriander
12 oz (350g) peeled prawns defrosted as necessary
½ teaspoon garam masala
1 tablespoon finely chopped green coriander

Method :

1. Heat the oil in a large deep frying pan and pour in the curry sauce.

2. Bring to the boil and cook on a medium/high heat for about five minutes until you have a thick sauce.

3. Stir in all the remaining ingredients except for the green coriander and simmer, stirring frequently, for four or five minutes.

4. Sprinkle the green coriander over just before serving.

Curry Sauce

For approximately eight main course dishes.

Preparation and cooking time: 1 hr 30 minutes approx.

Ingredients :

2 lb (900g) cooking onions
2 oz (50g) green ginger
2 oz (50g) garlic
2¾ pint (I litre 570ml) water
1 teaspoon salt
1 tin (8oz/225g) tomatoes
8 tablespoon vegetable oil
1 teaspoon tomato puree
1 teaspoon turmeric
1 teaspoon paprika


Preparation Method :

Stage One :

1. Peel and rinse the onions, ginger, and garlic. Slice the onions and roughly chop the ginger and garlic.
2. Put the ginger and garlic into a blender with about ½ pint of the water and blend until smooth.
3. Take a large saucepan and put into it the onions, the blended garlic and ginger, and the remainder of the water.
4. Add the salt and bring to the boil. Turn down the heat to very low and simmer, with the lid on, for 40-45 minutes.
5. Leave to cool.

Stage Two :

1. Once cooled, pour half the boiled onion mixture into a blender and blend until perfectly smooth. Absolute smoothness is essential. To be certain, blend for at least two minutes.
2. Pour the blended onion mixture into a clean pan or bowl and repeat with the other half of the boiled onion mixture.
3. Wash and dry the saucepan. Reserve about four tablespoons of the sauce at this stage to use in cooking the chicken and lamb Freezing. Freezing is best done at this stage.

Stage Three :

1. Open the can of tomatoes, put into the rinsed blender jug, and blend. Again, it is important that they are blended perfectly smooth, so blend for two minutes.
2. Into the clean saucepan, pour the oil, tomato puree, turmeric, and paprika.
3. Add the blended tomatoes and bring to the boil. Turn down the heat and cook, stirring occasionally, for ten minutes.
4. Now add the onion mixture to the saucepan and bring to the boil again. Turn down the heat enough to keep the sauce at a simmer.
5. You will notice at this stage that a froth rises to the surface of the sauce. This needs to be skimmed off.
6. Keep simmering for 20-25 minutes. Stirring now and again to prevent the sauce sticking to the bottom of the saucepan.
7. Use immediately or cool and refrigerate for up to four days.

Indian Starter Recipes - Spinach Vadai

Ingredients :

Moong dhall 2 cups
Channa dhall 1 cup
Rice 1/2 cup
Spinach 1 bunch finely chopped
Ginger a small piece
grated Green Chilles 3-4
Hing a small pinch
Salt 1 t.spoon
Cooking Oil for frying

Method :

1. Soak the dhalls for 1 hour in water.
2. Grind ginger, green chilles, hing, salt and the soaked dhall coarsely.
3. Add chopped spinach and makes small balls and deep fry in oil.

Indian Starter Recipes - Gobi Manchurian

Ingredients :

1 small Cauliflower, cut into flowerets
2 tbsp garlic paste
2 tbsp ginger paste
2 tsp red chilli powder
1/2 tsp turmeric powder
2 tbsp green chilli paste
1/2 bunch coriander leaves, chopped finely
A pinch of saffron (or red coloring), dissolved in milk
2-3 green onions (scallions), chopped finely (If you cannot find green onions, you can substitute with white, ordinary onions)
1 1/2 teaspoon of garlic, chopped
2 tsp soya sauce
1 1/2 tablespoon of cornflour , dissolved in water
1 tablespoon chapati atta (wheat flour)
1/2 cup rice flour
1/2 tsp baking powder
1/2 cup of cornflour
Juice of 1/2 lemon
Salt to taste
Oil for deep frying the cauliflower
2 tablespoon oil for sauce

Method :

1. In a large bowl,combine the chapati atta , rice flour, 1/2 cup cornflour,baking powder, salt, soy sauce, 1 tablespoon garlic/ginger paste, 1 tsp chilli powder, turmeric powder and 1 tablespoon green chilli paste. Mix well with water, till you get the consistency of thin batter.

2. Dip the cauliflower flowerets in this batter and deep fry in oil, drain and set aside.

3. In a open pan, add some oil and when it smokes add the remaining garlic and ginger paste. The minute it starts turning brown, add the chopped onions and fry only till they start becoming translucent.

4. Now add the chopped garlic and green chilli paste and fry for a minute.

5. Add the soy souce and stir for a minute.

6. Bring down the heat and then add the cornflour-water paste and the red coloring. The mixture will start to thicken......keep on stirring on low heat and when the mixture turns thick enough, add the chopped corainder leaves and stir for 20 seconds. The leaves should not lose thier color.

7. Take this mixture from the heat and pour it onto the fried caulilower. If you desire, you can add the cauliflower when the mixture is in the pan itself in the last stage. But this will turn the cauliflower soggy..It all depends on how you like to eat the Cauliflower manchurian...soft or crispy...