LEARN THE SIMPLE, FUSS-FREE WAY OF COOKING INDIAN FUSION FOOD WITH SAPNA ANAND.
Whip up fuss-free Indian fusion food without skimping on taste.
INGREDIENTS: For the prawn masala
• 500g prawns • 1 large onion, chopped • 3 pods garlic, chopped • 5cm ginger, peeled and chopped • ¼ tsp turmeric powder • 1 tbsp chilli powder • 1 tbsp coconut milk • 2 tbsp vegetable or coconut oil • 1 stalk curry leaves • 1 tbsp lemon juice • Salt
1. Clean, peel and devein prawns. 2. In a blender, blend onions, garlic and ginger with a bit of water to make a smooth, thick paste. 3. In a heated pan, add in the blended paste and give it a stir over high heat. Add in chilli and turmeric powder, then season with salt and cover with a lid to cook for 10 minutes until all the moisture is absorbed. 4. Once paste is dry and fragrant, pour in the oil and stir until sizzling. Then, add in prawns and curry leaves, and leave to cook over a low heat for 7 to 10 minutes. 5. Once the onion paste has caramelised, increase the heat and add in coconut milk. Cook until liquid evaporates. Cover with lid and switch off the flame. 6. Garnish with toasted curry leaves before serving.
For the rice bread
• 2 cups rice flour • 2 cups hot boiling water • Ghee and salt
1. In a bowl, combine rice flour with hot water. Add salt to season. Mix ingredients together to form a dough. 2. Set dough aside to cool for 5 minutes. 3. On a wooden work surface, sprinkle some flour on the surface, then proceed to knead the dough until it’s no longer sticky. 4. When the dough is ready, place it in a bowl and cover with cling film. 5. Pinch out a lime-sized amount of dough and roll it to flatten it. Then, toss it on a heated skillet for about 1 minute on each side. 6. The rice bread is ready when it starts to bubble and lightly brown. Spread some ghee on one side when ready to serve.