Masala nuts


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al­monds 100g peanuts 100g cashew nuts 100g sam­bar pow­der 1 tbsp (see cook’s notes) red chilli pow­der Ω tsp dried chilli flakes 1 tsp co­rian­der seeds Ω tsp, crushed ground turmeric Ω tsp sea salt 1 tsp lemon juice 1 tbsp rice flour 2 tbsp corn flour 1 tbsp gram flour 1 tbsp gin­ger 2cm piece, grated veg­etable oil for fry­ing curry leaves 10-15 chaat masala 1 tsp

• Mix all of the in­gre­di­ents to­gether in a large bowl, ex­cept for the oil, curry leaves and chaat masala. Add 2 tbsp of wa­ter and mix well – the spices should thickly coat the nuts. • Fill a pan no more than 1/3 full with oil and heat to 180C or un­til a cube of bread browns in 30 sec­onds. Fry the nuts in batches, for 2-3 min­utes un­til golden brown, stir­ring well, and drain on kitchen pa­per. Cool. Add the curry leaves to the oil and fry for 20 sec­onds un­til crisp, then drain. • To serve, add the fried curry leaves and chaat masala to the nuts and mix well. PER SERV­ING 556 KCALS | FAT 42.3G SATURATES 6G | CARBS 21.3G | SUG­ARS 3.9G FI­BRE 2.8G | PRO­TEIN 21G | SALT 1.6G COOK’S NOTES Sam­bar pow­der is an In­dian spice blend avail­able from In­dian gro­cers and spice­ – or make your own by dry-toast­ing ½ tsp of fenu­greek, co­rian­der seeds, dried chilli flakes, black pep­per­corns and cumin seeds, and then grind­ing with a pes­tle and mor­tar to a rough pow­der. Kept in an air­tight con­tainer in a cool, dark place it will keep for two months. Andhra prawn fry 20 MIN­UTES + MAR­I­NAT­ING | SERVES 4 AS A STARTER EASY | LC GF

king prawns 250g, raw, shelled MARI­NADE

gin­ger paste 1 tsp gar­lic paste 1 tsp ground turmeric 1 tsp chilli pow­der 1 tsp lemon juice 1 tsp sea salt Ω tsp SAUCE

veg­etable oil for fry­ing mus­tard seeds 1 tsp curry leaves 10 gin­ger 3cm piece, finely chopped green chilli 1, finely chopped co­conut milk 1 tbsp lemon juice 1 tsp dessi­cated co­conut 1 tbsp co­rian­der chopped to make 1 tbsp lime 1, wedged to serve

• Put all of the mari­nade in­gre­di­ents into a bowl with the prawns and stir gen­tly. Cover and chill for 30 min­utes. • Heat 1 tbsp of veg­etable oil in a large fry­ing pan over a medium heat. Add the mus­tard seeds and curry leaves. Fry for 30 sec­onds then add the chopped gin­ger and chilli. Af­ter 1 minute add the prawns and mari­nade, and fry gen­tly for 4-5 min­utes un­til the prawns are just cooked through. • Mix in the co­conut milk, bring to a boil then re­move the pan from the heat and add the lemon juice. Serve sprin­kled with co­conut and co­rian­der, and lime wedges for squeez­ing. PER SERV­ING 113 KCALS | FAT 6.6G SATURATES 2.9G | CARBS 0.9G | SUG­ARS 0.5G FI­BRE 1G | PRO­TEIN 11.9G | SALT 1G

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