April 06, 2018

PRAWN AND VEGETABLE BALTI

Ingredients:
Prawns - 175 gms (cooked and peeled)
Corn oil - 2 tbsp
Onion seeds - 1/4 tsp
Curry leaves - 4-6
Frozen peas - 115 gms
Frozen sweetcorn -115 gms
Large courgette - 1 (sliced)
Red pepper - 1 (seeded and roughly diced)
Coriander seeds - 1 tsp (crushed)
Dried red chillies - 1 tsp (crushed)
Lemon juice - 1 tbsp
Salt
Fresh coriander leaves - 1 tbsp 

Method:

  • Drain any excess liquid from the prawns and apt them dry on kitchen paper.
  • Heat the oil with the onion seeds and curry leaves in a non stick wok or frying pan.
  • Add the prawns to the wok or frying pan and stir fry until any liquid has evaporated.
  • Add the peas, sweetcorn, courgette and red pepper and stir fry for 3-5 minutes more.
  • Add the coriander seeds, dried red chillies and lemon juice.
  • Toss over the heat for one minute, season to taste and serve, garnished with the fresh coriander leaves.
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