Prawn Chilli Fry, Channa Dal and Rice
I love this combination of sweet onions and prawns together with earthy dal. It must qualify as a marriage made in heaven.
Prawn Chilli Fry Ingredients
3 large onions
2 green chillies chopped
1″ piece fresh ginger finely chopped
225g cooked prawns defrosted
Heat 3tbs of oil in a frying pan and fry on a very low heat for maybe an hour or even more. The onions must not burn but go a dark golden colour and shrink considerably. Add the chillies, ginger, turmeric, salt and chilli powder to taste. Fry for 2 minutes. Add the prawns and cook for 2 or 3 minutes until any moisture from the prawns has evaporated.
Channa Dal Ingredients
250g channa dal
2 slices fresh ginger
2 tbs cooking oil
1tsp cumin seeds
1 chopped clove of garlic
Put the channa dal and water in a lidded saucepan and bring to the boil. Skim off the scum, add the fresh ginger and turmeric, give it a stir and keep on a low simmer for one hour. During the next 30 minutes stir from time to time until everything is of the right consistency then season with salt. Heat 2 tbs of cooking oil in a frying pan and toss in the cumin seeds followed by the garlic and a pinch of chilli powder. Mix together and then pour the contents of the frying pan over the dal. Serve as soon as the spluttering stops!
Penne with Raw Tomatoes
A wonderful summer pasta dinner based on a River Cottage recipe. The ingredients listed here are for 2 portions, scale up or down as you will.
375g ripe tomatoes
1/2 garlic clove, finely chopped
a pinch of dried chilli flakes
2tsp capers (I prefer those in preserved in salt rather than brine)
2tbs of extra virgin olive oil
salt and pepper
Plunge the tomatoes into boiling water for a minute or so. Peel, quarter and remove the pips and pulp. Chop the flesh roughly. The skin, pips and pulp should then be pushed hard into a seive to extract the juice which is added to the chopped flesh. Mix in the olive oil, rinsed capers, oregano leaves, chilli flakes, garlic and season. Set aside for an hour or so for the flavour to develop.
Cook and drain the pasta before spooning the tomato over the top.
Lamb Burger and Mango Salsa
500g minced lamb
3 spring onions
bunch of coriander
1 ripe mango
1 green pepper
Make the burgers by combining the finely chopped white part of the spring onions, the minced lamb, some chopped coriander and seasoning. Form into burger patties.
To make the salsa combine the diced flesh of the mango, the diced green pepper, the finely chopped green part of the spring onions, the sugar and the juice and zest of the lime.
I BBQ the Lamb Burgers but if you like they could be fried or grilled. Cut the Pitta Breads to form a pocket and warm on the BBQ or under the grill. Stuff a burger into the Pitta pocket and serve with the Mango Salsa.
Prawn and Sweetcorn Fritters
Made these tonight using the first English Sweetcorn cobs.
100g plain flour
1tsp baking powder
a pinch of smoked paprika
350g fresh sweetcorn kernals stripped from the cob
140g frozen prawns defrosted
6 spring onions finely chopped
1 red chilli, seeds removed, finely chopped
salt and pepper
If using fresh sweetcorn boil in salted water for 4-5 minutes then drain well. If using tinned then simply drain. Coarsely chop the prawns so that the pieces are roughly the same size as the sweetcorn kernals. Combine the chopped prawns, spring onion and chilli in a bowl. To another bowl add the flour, paprika and baking powder and seasoning. Beat the milk and eggs together, add to the flour mix whilst continuing to beat to make a thick batter which is then mixed with the solid ingredients. Fry spoonfulls of the mix in a shallow pan turning them over when they start to brown.