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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Serve this sensual creamy dish best with chapattis. Recipe by Yasmin Alibhai-Brown an Ugandan-born British journalist and author of Pakistani descendents. Recipes are described in her fantastic book, The Settelers Cookbook , a Memoir of Love, Migration and Food. Ingredients:
1 tablespoon vegetable oil |
1 lb large shrimp (peeled, frozen or fresh) |
1 teaspoon garlic, crushed |
1 teaspoon ginger, crushed |
4 spring onions |
coriander, chopped and fresh |
1 teaspoon garam masala |
3 tablespoons tomato puree |
1 chili, hot red thinly sliced |
1/2 lime, juic only |
salt |
3 tablespoons creme fraiche |
Directions:
1. Heat oil in a frying pan.
2. Add chilli and spring onions and fry for two minutes.
3. Add tomato puree, garlic and ginger; cook and stir for three to four minutes. Add prawns and cook from raw for five minutes or for a couple of minutes if already cooked.
4. Add lime, coriander, creme fraiche and garam masala, let it all bubble a little, serve and eat immediately.
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