Methi Jinga

South African Country Life - - Country Chef -

Prawns cooked in fenu­greek

• 250g prawns, devined and shelled • 2 tbsp ghee

• 1 tsp cumin seeds

• 1 tbsp dried fenu­greek leaves • salt to taste

• 3 green chill­ies, chopped • 5cm piece gin­ger, juli­enned • 50ml cream METHOD Heat the ghee then add the cumin seeds till pop­ping. Add the fenu­greek leaves, chill­ies and gin­ger, and cook till just soft. Add the prawns and cook till just done. Add the cream and cook till just re­duced. Gar­nish with baby co­rian­der leaves. Serve with roti. Wine sug­ges­tion Kloof Street Chenin Blanc

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