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Receta Lemongrass (Serai) Prawn and Brinjal Curry
by Navaneetham Krishnan

Lemongrass (Serai) Prawn and Brinjal Curry

Great balance of flavors, spicy, tangy and creamy with the utmost lemongrass fragrance.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Malaisia Malaysian
Tiempo para Cocinar: Raciónes: 4 person

Va Bien Con: side dish with rice

Ingredientes

  • 15 medium size prawns - de-veined, rinsed and pat dry. Leave the tail on.
  • 1 medium size tomato - chopped
  • 1/2 cup thick coconut/carton milk/cream (either which you prefer)
  • 1 tbsp fish sauce
  • 1 Chinese brinjal - cut into 1/2 inch rings.
  • 4 tbsp oil
  • 1 tsp sugar
  • Salt for taste (taste the curry before adding)
  • To ground/blend
  • 10 dried red chilies (or as needed)
  • 1/2 tbsp coriander powder
  • 1 tsp cumin powder
  • 4 shallots
  • 1/2 inch ginger
  • 1 lemongrass
  • 2 stalks coriander leaves (add the stems and keep the leaves for garnishing)

Direcciones

  1. In the heated oil, fry grounded/blended ingredients till oil splits.
  2. Add brinjal and pour 1/2 liter of water.
  3. Stir and cook till brinjal is 3/4 cooked.
  4. Add prawns, fish sauce and season with salt.
  5. When prawns are "almost" cooked, pour in coconut milk.
  6. Stir and simmer just about 2-3 mins.
  7. Remove from heat and stir in coriander leaves.