Friday, 24 May 2013
Sea food lover? This
is the right soup for you with tangy and spiciness!
Recipe for Prawn Soup
Ingredients
(1) Peppercorn- 1 teaspoon
(2) Black mustard seeds- ½ teaspoon
(3) Coriander seeds- 2 teaspoons
(4) Fenugreek seeds- ¼ teaspoon
(5) Oil- 1 tablespoon
(6) Onions- 3
(7) Curry leaves- 10
(8) Chopped garlic- 2 teaspoons
(9) Chopped ginger- 1 inch
(10) Red chilli paste- ½ teaspoon
(11) Fish Stock- 700 ml
(12) Prawns without shells- 700 grams
(13) Lime juice- 2 tablespoons
(14) Coconut milk- 125 ml
Method
(1) Roast peppercorns, mustard, curry leaves and fenugreek seeds. Grind to a fine powder.
(2) Heat oil. Add onions; curry leaves, garlic and ginger. Stir and fry for 3 minutes.
(3) Add a couple of tablespoons of water to prevent sticking. Add dry masala and red chilli paste. Cook for a few minutes before adding the stock.
(4) Season and bring to a boil. Simmer for 15 minutes.
(5) Add prawns and cook until tender. Stir in lime juice and coconut milk.
Your Tangy Prawn Soup is ready!
