Add the prawns to a bowl along with the turmeric and salt. Mix well and set aside In a frying pan add the cumin seeds and coriander seeds. Roast without any oil for 4-5 minutes over a low heat. Stir as they release their aroma and change colour. Turn the heat off leaves to cool. Add the cumin and coriander to a spice grinder along with the cloves and dried red chillies. Blitz to a fine powder. To this add the coconut, garlic, ginger and vinegar. Blend adding the water a little at a time until smooth and set aside. In a heavy bottom sauce pan heat the oil over a medium flame. Add the onions and fry for 8-10 minutes. As they begin to colour stir well and add the tomatoes continuing to fry for 4 minutes. The tomatoes will begin to soften. Now add the coconut paste and fry over a medium heat for 7-8 minutes stirring well.Add the water and season to taste along with some sugar. Simmer for 2-3 minutes on a low heat and add the prawns cook for a further 3 minutes with the lid on over a low heat. Add the tamarind paste and stir. Turn the heat off and garnish with coriander serving the curry with hot rice.
Add all the paste ingredients to a blender with a couple of tablespoons of water. Blitz to a smooth fine paste. Set aside. In a bowl add the chickpea flour along with a little water. Mix well to form a smooth runny paste with a consistency of double cream. Set aside. Heat oil in a heavy bottom sauce pan on a low heat. Add the green chilli along with the half the amount of curry leaves. Quickly add the paste and stir well to make sure it doesn’t stick to the bottom of the pan. Fry the paste for a minute and add the water. Stir well and simmer on a low heat for 2-3 minutes Now using a whisk slowly add the chickpea flour mix a little at a time whisking as you do to make sure there are no lumps. Keep stirring on a low heat for 5 minutes. The longer you cook it over the hob the thicker it will get. Season to taste and add garam masala powder.Turn the heat off and add the halved boiled eggs to the curry. Cover with a lid and leave to rest as the eggs steep in the curry for a while before you serve. Garnish with the remaining curry leaves and fresh coriander leaves. Serve with steamed plain rice and papad.
Grind the cumin seeds and coriander seeds to a powder in a spice grinder or pestle and mortar. Set aside. Blend the ginger and garlic with a splash of water to a smooth paste and set aside. Dab any excess moisture from the paneer on kitchen paper and cut into bite size cubes. Heat vegetable oil for shallow frying in a pan over a medium heat. Add the paneer cubes in batches and fry. Add the cumin, coriander powder along with the turmeric and chilli powder. Fry for a minute and add a splash of water making sure it doesn’t stick to the bottom of the pan and continue cooking the raw flavour of the spices for a further minute. Tip in the blended tomatoes simmer the curry over a low heat for 8-10 minutes with lid on. Stir a couple of times through the cooking process. Add 200mls water along with the sugar and salt. Continue to simmer for 5 minutes with the lid on.Add frozen green peas along with the garam masala. Drain the water from the paneer and add the cubes to the curry. Stir well making sure to coat all the pieces with the sauce. Simmer for 2 minutes and turn the heat off. Garnish with coriander and serve with paratha or pulao and raita.
A popular south Indian curry that is perfect for breakfast or even a special occasion and so delicious served with steaming idlis or pongal. This simple version using Aubergines is easy to cook for a midweek meal and perfect with plain rice. I prefer cooking it with ghee although you can leave it out for a vegan friendly option. Any vegetables work well in this recipe instead of aubergines too. Heat oil in a heavy bottom large sauce pan over a medium heat. Add mustard seeds, urad dal, channa dal, curry leaves and asafoetida.Fry for a few seconds and add onions continue to stir and soften onions for 5 minutes. Add the green chillies, tomatoes and continue to cook for 6-8 minutes as they begin to soften Add moong dal and diced aubergines; fry for a minute. Add turmeric powder and mix well.Add water, tamarind paste and season to taste. Simmer over a low heat for 25-30 minutes with a lid on. Stir halfway through cooking. Serve warm with rice or idlis.
I love the simplicity of the recipe. Too many ingredients tend to make me shy away but this recipe hit the mark. I personally loved the tenderness of the chicken breast (typically I don’t eat white meat) due to it drying out and becoming tough. I went step by step and perfection came through. Tyler did a great job easing me through and that was appreciated. My wife love the taste and really enjoyed the dish. Thank you Grill Center Recipes and thank you Tyler.
Tasty and my eggs didn’t curl like the first time I tried to make carbonara. I added peas to give it more texture. The recipe is really good on its own, but I like peas and wanted to taste them in the pasta. Good move. I added more salt and pepper bit Nj ice that recipe called for less so that you don’t over salt or over pepper beforehand
My carbonara came out amazing! I used bacon and chopped it up (my store didn’t have pancetta sadly). For extra flavor I chopped up some white onions and let that simmer with the garlic cloves. I also added tons of black pepper at the end as well as paprika and topped it off with grated Parmesan! It came out so good!
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