Ed's Tiger Prawn Stew (Swedish)

Antal: 2 - 3 personer

Ingredienser:

450 g tigerräkor, skalade
1 ½ dl grädde
½ dl creme fraiche
4 vitköksklyftor, skalade och pressade
½-1 tsk färsk riven ingefära
1 tsk garam masala
½ tsk chili pulver
7 st torkade curry blad
1 tsk koriander (mald)
5 tsk tikka paste
1 tsk socker
10 st cherry tomater, delade i 4 delar

Arbetsbeskrivning:

1. Skala räkorna.

2. Lägg alla ingredienser i en skål utom räkorna och blanda om ordentligt.

3. När allt är blandat ta i räkorna, rör om så att allt täcks utav den goda såsen.

4. Ställ in i kylskåp och låt marinera mellan 4-6 timmar.

5. Ta ut från kylskåpet, häll upp allt i en kastrull, värm på och låt det små puttra och bli genom varmt.

6. När räkorna fått en rosa färg så är de färdiga. Men ta gärna upp en för att kolla för säkerhetsskull.
Red med maizena för en tjockare konsistens på såsen.

7. Servera tillsammans med kokt basmati ris.

Spiced Lemon Rice

A typical southern Indian favourite, this citrus-flavoured rice dish is a perfect accompaniment to plain grilled fish, lamb stew or chicken.

Serves: 4

Ingredients:

200 g basmati rice
1 tablespoon olive oil
1 bay leaf
12-14 fresh or dried curry leaves
1 dried red chilli
2,5 cm cinnamon stick
3-4 cloves
4-6 cardamom pods
2 teaspoons cumin seeds
8-10 black peppercorns
¼ teaspoon turmeric
juice of 1 large lemon
450 ml boiling water
salt

Method:

1. Place the rice in a sieve and wash it throughly under cold running water. Drain well and set aside.

2. Heat the oil in a nonstick saucepan; when it is hot add the curry leaves, chilli, cinnamon stick, cloves, cardamom, cumin seeds, black peppercorns, bay leaf and turmeric. Stir-fry for 20-30 seconds and add the rice. Stir-fry for 2 minutes, then add the lemon juice and the measured water.

3. Bring to the boil, cover the pan tightly and reduce the heat to low.

4. Cook for 10-12 minutes, remove from the heat and allow to stand undisturbed for 10 minutes. Fluff up the rice with a fork and season before serving.

Healthy tip:

Lemons are an excellent source of vitamin C, which is important for boosting the immune system, healing wounds and protecting against heart disease. Vitamin C also helps the body absorb iron.

Masala Fennel Prawns

Fresh, juicy prawns, cooked simply in a fennel-spiced sauce, makes for a healthy lunch when served with rice and a chopped salad.

 

 

Serves: 2-3

 

Ingredients:

 

1 teaspoon light olive oil

12-15 fresh or dried curry leaves

2 large shallots, or 4 small, halved and finely sliced

2 teaspoons finely grated garlic

1 teaspoon finely grated fresh root ginger

1 tablespoon fennel seeds

1 tablespoon mild curry powder

5 large, ripe tomatoes, deseeded and chopped

750 g (1½ lb) raw tiger prawns, peeled and deveined

sea salt

coriander leaves, to garnish

Method:

1. Heat the oil in a large wok or nonstick frying pan and add the curry leaves. Stir-fry for 30 seconds and add the shallots. Stir and fry over a medium heat for 4-5 minutes, then add the garlic, ginger and fennel seeds.


2. Cook gently for 2-3 minutes, then add the curry powder and tomatoes. Turn the heat to high and stir-fry the mixture for 3-4 minutes.


3. Add the prawns and cook over a high heat for 6-7 minutes or until the prawns turn pink and are just cooked through. Add a little bit of tomato juice if needed. Remove from the heat, season and garnish with fresh coriander leaves.


4. Serve immediately with steamed rice.

Mixed vegetable and coconut stew

Serves: 4

Ingredients:

2 carrots, cut into thin batons
1 courgette, cut into thin batons
200 g green beans, trimmed and cut in half
1-2 medium potatoes, cut into thin batons
1 tablespoon sunflower oil
1 large onion, halved and thinly sliced
½ teaspoon black mustard seeds
10 curry leaves
1 green chilli, thinly sliced
1 teaspoon onion seeds
200 ml coconut milk or poppy seeds
juice of half a lemon
150 ml water
salt

Method:

1. Place the vegetables in a bowl of cold water.

2. Heat the oil in a large, nonstick wok or frying pan and when it is hot add the onion.

3. Cook over a medium heat for 5 minutes.

4. Add the mustard seeds, curry leaves and green chilli and stir-fry for 3 minutes.

5. Drain the vegetables and add them to the pan with the onion seeds or poppy seeds, coconut milk, lemon juice and the measured water.

6. Season and bring to the boil. Reduce the heat, cover and cook gently for 6-7 minutes or until the vegetables are just tender and serve.

Minced Lamb with Curry Leaves and Chilli

The whole chillies pack quiet a punch, but can be removed from the dish before serving.

Serves: 2

Ingredients:

2 tsp oil

2 medium onions, chopped
10 curry leaves
6 fresh green or red chillies
350 g lean minced (ground) lamb
1 tsp crushed garlic
1 tsp grated fresh root ginger
1 tsp chilli powder
¼ tsp ground turmeric
1 tsp salt
2 tomatoes, peeled and quartered
1 tbsp chopped fresh coriander (cilantro)

Method:

1. Heat the oil in a karahi, wok or heavy pan and fry the onions with the curry leaves and 3 of the whole chillies.

2. Put the lamb into a bowl. Mix with the garlic, ginger and spices.

3. Add the lamb and salt to the onions and stir-fry for about 7-10 minutes.

4. Add the tomatoes, coriander and remaining chillies and stir-fry for 2 minutes. Serve hot.

Potatoes Stuffed with Spicy Cottage Cheese

   

For this recipe, it is important to choose a variety of potato recommended for baking, as the texture of the potato should not be too dry. This makes an excellent low fat snack at any time of the day.

Serves: 4

Ingredients:

4 medium baking potatoes
225 g low fat cottage cheese
2 tsp tomto purée
½ tsp ground cumin
½ tsp ground coriander
½ tsp chilli powder
½ tsp salt
1 tbsp oil
½ tsp mixed onion and mustard seeds
3 curry leaves
2 tbsp water

For the garnish:

Mixed salad leaves
Fresh coriander (cilantro) sprigs
Lemon wedges
2 tomatoes, quartered

Method:

1. Preheat the oven to 180°C/350°F/Gas 4. Wash each potato and pat dry. Make a slit in the middle of each potato. Prick the potatoes a few times with a fork or skewer, then wrap them individually in foil. Bake in the oven directly on the shelf for about 1 hour, or until soft.

2. Put the cottage cheese into a heatproof dish and set aside.

3. In a separate bowl, mix the tomato purée, ground cumin, ground coriander, chilli powder and salt.

4. Heat the oil in a small pan for about 1 minute. Add the mixed onion and mustard seeds and the curry leaves and tilt the pan so the oil covers all the seeds and leaves.

5. When the curry leaves turn a shade darker and you can smell their beautiful aroma, pour the tomato purée mixture into the pan and turn the heat immediately to low. Add the water and mix well. Cook for a further minute, then pour the spicy tomato mixture on to the cottage cheese and stir together well.

6. Check that the baked potatoes are cooked right through, by inserting a knife or skewer into the middle of the flesh. If it is soft unwrap the potatoes from the foil and divide the cottage cheese equally between them.

7. Garnish the filled potatoes with mixed salad leaves, fresh coriander sprigs, lemon wedges and tomato quarters and serve hot.

South Indian Pepper Water

This soothing broth is perfect for winter evenings.

Serves: 2

Ingredients:

2 tbsp vegetable oil

½ tsp black pepper

1 tsp cumin seeds

½ tsp mustard seeds

¼ tsp asafoetida

½ tsk ground turmeric

2 dried red chillies

4-6 curry leaves

2 garlic cloves, crushed

300 ml tomato juice

Juice of 2 lemons

120 ml water

Salt

Fresh coriander (cilantro), to garnish

Method:

1. Heat the oil in a large pan and fry the pepper, spices, curry leaves and garlic until the chillies are nearly black and the garlic is golden brown.

2. Lower the heat and pour in the tomato juice, lemon juice and water.

3. Bring to the boil then simmer for 10 minutes.

4. Season to taste with salt. Pour into heated bowls, garnish with the chopped coriander if you like, and serve.