BOM­BAY BITES

LEARN THE SIM­PLE, FUSS-FREE WAY OF COOK­ING IN­DIAN FU­SION FOOD WITH SAPNA ANAND.

Herworld (Malaysia) - - CONTENTS -

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

METHOD:

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

METHOD:

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.

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