I found this recipe in ” Madhur Jaffrey’s Curry Nation” but it originates from Jagdish Kaur , chef at the Punjab’n de Rasoi in Edinburgh. The prawns need to marinate overnight.
Punjabi King Prawn Curry (4)
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I found this recipe in ” Madhur Jaffrey’s Curry Nation” but it originates from Jagdish Kaur , chef at the Punjab’n de Rasoi in Edinburgh. The prawns need to marinate overnight.
A classic northern chicken curry from Anjum Anands ” Indian Food made Easy”.
1 tsp cumin seeds, dry roasted and ground | 2 tomatoes, finely chopped |
1 tbsp sunflower oil | 4 eggs, lightly beaten & seasoned with salt |
1 onion, finely chopped | 2 tbsps chopped coriander leaves |
1 green chilli, chopped |
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