From ianhoarespamless@wanadoo.fr Wed Nov 12 13:10:10 2003 Date: Tue, 11 Nov 2003 00:55:47 +0100 From: Ian Hoare Reply-To: ianhoare.a.t.wanadoo.invalid Newsgroups: uk.food+drink.indian Subject: Re: fast curry? Salut/Hi Bryan Wallwork, le/on Mon, 10 Nov 2003 20:50:38 +0000 (UTC), tu disais/you said:- >seems to me we have a theme going here. > >How about contributions for a twenty minute curry, (as the rice will take >that long to cook) >rules: >to be served with rice. >Should have a sauce. Well, I'm hopeless at creating dishes, but I seem to remember that some shellfish dishes can be cooked pretty quickly. >Should be your own ideas, no copying other recipes. Ah.... well I'm not claiming this one as mine. But how about a Goanese Prawn Caldine, as made by Rick Stein? @@@@@ Now You're Cooking! Export Format Prawn Caldine indian, main dish, shell 550 gm headless raw prawns 2 tablespoon coconut vinegar or white wine vinegar 1 teaspoon turmeric powder 1 teaspoon black peppercorns 1 tablespoon coriander seeds 1 teaspoon cumin seeds 2 tablespoon white poppy seeds or ground almonds 4 tablespoon groundnut oil 1 onion; , thinly sliced 3 garlic cloves; cut into slivers 2 1/2 cm (1 in) fresh root ginger; finely chopped 400 m1 coconut milk 4 tablespoon tamarind water (see tip) 1 50m1 (5fl oz) water 5 mild green finger chillies; halved and seeded and cut into long, thin shreds 2 tablespoon chopped coriander salt ----TAMARIND WATER---- 4 tablespoon tamarind pulp 150 m1 (5f1 oz) of warm water. "This is one of the best dishes I cooked when I was filming in India. Unusually for a Goan seafood dish, it is particularly light and fragrant with distinctive little wisps of green chilli in the sauce. RS" STEP 1 Peel the prawns, leaving the last tail segment in place (see tip). Mix the prawns with the vinegar and half a teaspoon of salt, then leave for 5 minutes or so to enhance the flavour. Meanwhile, put the turmeric powder, peppercorns, coriander seeds, cumin seeds and white poppy seeds, if using, into a spice grinder and grind to a fine powder. STEP 2 Heat the oil in a medium-sized pan. Add the onion, garlic and ginger and fry gently for 5 minutes. Stir in the ground spices and fry for 2 minutes. Add the ground almonds if you didn t use poppy seeds, plus the coconut milk, tamarind water, water, three quarters of the sliced chillies and half a teaspoon of salt. Bring to a simmer and cook for 5 minutes. Add the prawns and simmer for 3-4 minutes no more or they will overcook. Stir in the rest of the sliced chillies and the coriander and serve with steamed basmati rice. ALTERNATIVE FISH You can use any type of raw prawns for this dish; it also works well with goujons of fish like brill or John Dory. TAMARIND WATER Place pulp in a bowl with warm water. Using your fingers, work the paste into the water until it has broken down and all the seeds have been released. Now strain the slightly syrupy mixture through a fine sieve into a bowl and discard the fibrous material left behind in the sieve. The tamarind water is now ready to use. PREPARING RAW PRAWNS Twist the head away from the body and discard or use for stock. Break open the soft shell along the belly and carefully peel it away from the flesh. Leave the last tail segment of the shell in place. With some large prawns you may need to remove the intestinal tract, which looks like a dark vein running down the back of the flesh. Run the tip of a small knife down the back of the prawn to expose the gut, then pull it away. Recipe "Rick Stein Seafood Lovers' Guide" MMed IMH c/o Gohlam BBS Fido 2:320/116.14 Yield: 4 servings ** Exported from Now You're Cooking! v5.62 ** -- All the Best Ian Hoare Sometimes oi just sits and thinks Sometimes oi just sits.