QUICK AND EASY RECIPES

Ex­plore the best recipes for break­fast, lunch and din­ner.

Woman's Era - - Contents - By Roma Ghosh

JUMBO PRAWN WITH PINEAP­PLE, BELL PEP­PER AND TOMATO SAUCE IN­GRE­DI­ENTS: For prawns:

5-6 jumbo prawns 1 tsp haldi pow­der 3 tbsp mus­tard oil

1/ tsp red chilli pow­der 2 salt to taste

For sauce:

2 tsp oil 2 chopped toma­toes 1 cup chopped fresh pineap­ple 1 medium sized yel­low bell pep­per cut into strips 3-4 pep­per corns salt to taste

METHOD

To pre­pare the prawns: Heat the oil and add the prawn adding salt, haldi and red chilli pow­der. Stir fry for 2-3 min­utes and re­move to a serv­ing dish.

To pre­pare the sauce: Heat the oil and add the toma­toes, pineap­ple and the bell pep­per.

Add salt and red chilli pow­der and the pep­per corn and stir gen­tly and cook over low fire till the toma­toes have soft­ened.

Pour on top of the stir fried prawns and serve.

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