Wash and pat dry the prawns and marinate them in curry powder, crushed pepper corn, salt and lemon juice and refrigerate until required.
Wash, halve, dessed capsicum and cut into one inch sized squared pieces.
Wash and cut the tomatoes in quarters, dessed and cut each quarter into two.
Peel and cut onions into quarters and separate onion segments.
Mix capsicum, tomato and onion pieces with the marinated prawns and refrigerate for 15-20 minutes.
Skewer the marinated prawns and vegetables on a eight inch wooden skewer.
Heat a non-stick tawa, brush with a little oil and place the skewered prawns.
Cook them on medium heat, turning occasionally, for 5-6 minutes or till prawns are just done.
Serve hot topped with apple curry sauce.
Peel and roughly chop onion and ginger.
Wash, core and roughly chop the green apples.
Mix the apple with lemon juice to prevent discolouration.
Heat oil in a non-stick pan, add bay leaf, chopped onion and ginger.
Cook on high heat, stirring continuously, for 3-4 minutes or till it just starts turning brown.
Add chopped green apples with one cup water and boil.
Reduce heat and simmer for five to six mintues or till the apples are cooked and soft.
Add curry powder, white pepper powder and salt to taste.
Cool, remove the bay leaf and puree the apple mixture.
Pass it through a sieve and keep warm.
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