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From: ajayshah@alhena.usc.edu (Ajay Shah)
Newsgroups: rec.food.recipes
Subject: SEAFOOD: Indian Prawns Curry
Summary: original subject was SEAFOOD: Indian Prawns Curry
Keywords: recipe seafood
Message-ID: <1991Jan30.173117.11527@mthvax.cs.miami.edu>
Date: 30 Jan 91 16:54:10 GMT
Followup-To: rec.food.cooking
Organization: University of Southern California, Los Angeles, CA
Lines: 36
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)


Indian Prawns Curry

This is kind of like the prawns curries done on the west coast of
India.

Ingredients:

	0.5 kg of cleaned uncooked prawns
	Spices: turmeric, cardamom, nutmeg, "garam masala" all powdered
		garam masala is a mix of spices available in Indian stores.
	one large onion, minced not too fine
	one large potato, chopped into 1cm sized pieces
	one can of coconut milk
	3/4th cup of thawed green peas

Precision demanded: not very much.

Algorithm:

	1. Start with prawns in pot.
	2. Add 2 tablespoons of oil, 
		salt to taste,
		2 teaspoons of turmeric powder
		1 teaspoon of cardamom powder
		0.5 teaspoon of cloves (powdered)
		0.5 teaspoon of nutmeg (powdered)
		Add more cardamom+cloves+nutmeg if you like it spicier.
	3. Fry for a while.  Add in minced onion.
	4. Fry for a while.  Add in potato pieces.
	5. Fry for a longer while.  Add coconut milk, green peas and 2 
		teaspoons of garam masala.  Use more garam masala if you 
		like it spicier. 
	6. Simmer at minimal heat for a long time (30 minutes is good)

Ajay Shah, (213)734-3930, ajayshah@usc.edu