take 25 gram musterd
make a paste
wash the prawns
wash the prawns
then marinate the prawns with musterd paste,
lots of musterd oil, lots of, green chillies, as many as you want, how much hot you want the food to be, salt, accoreding to your taste and turmeric
then put the whole mixture in the pressure cooker
close the lid
after the pressure cooker gives 1 whictle put out the falme
but dont open it till the vapour inside goes out
and then have it with plain hot rice
(這真的是很模糊的食譜啊...)
2. 阿比弟的機場隨手打下版: chingiri malai curry
1. de-shelling the prawns r optional (but dont behead them)
2. marinate with mustard oil +salt for 30mins
3. toss-fry (in haf oil-haf ghee) sliced onions, ginger garlic paste + crushed garam masala (cinamom, cardamom, clove) till they become golden brown
( 300gms prawn, 4 onions, rest accordingly)
4. add haf-cup battered curd (optional) + grated coconut soaked in lukewarm water (can be replaced with coconut milk extracted)add prawns. cuk til it becomesthick gravy
ohhh...add chilli powder with the masala
sprinkle (sunrise shahi) garam masala 30 secs before u blowoff the oven(這種沒有精確量的食譜只能靠直覺與運氣了...)
3. 認真打的...
prawn with coconut and mustard
ingredients: prawns: 500gms, mustard powder: 4-5 tbsps, coconut: 1 grated, cumin powder: 1tsp, red chili powder: 1tsp, mustard oil: 4 tspsalt and sugar
1. dress the prawns, behead and devein them
2. put some water in mustard powder, stir till it becomes paste. leave it for 10-15mins
3. meanwhile mix the prawn with grated coconut, jeera (cumin) powder, red chilli powder, oil, salt and a little sugar
4. put the mustard sauce in it. leave for 10 mins
5. heat 4-5tsp mustard oil in a pan
6. put the mix in heated oil, cook till it turns brown (approx 15-20mins).
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