What is your fave meal and can you tell us how to make it.
Mine is an Indian meal. If you look below there is an ingredient list and method with it so you and your parents can cook it. It tastes nice and I might add another meal as well.
The first one is Bombay Curry and the second one is Chicken and Prawn Curry.
Bombay Curry (YUMMMY!)
- 1 kg diced lamb or beef
- 1 tablespoon ghee or oil
- 2 onions, chopped
- 2 cloves garlic, crushed
- 2 green chillies, chopped
- 1 tablespoon grated fresh ginger
- 1 1/2 teaspoons turmeric
- 1 teaspoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon chilli powder
- 1 teaspoon salt
- 400g can diced tomatoes
- 1 cup coconut milk
- Heat ghee or oil in large pan on low heat and cook onion, stirring until just soft.
- Add garlic, chillies, ginger, turmeric, cumin, coriander and chilli powder and stir until just heated through.
- Add meat and cook stirring over high heat until well coated with spice mixture and browned all over.
- Stir in the salt and tomatoes and simmer covered for 60 to 90 minutes or until meat is tender.
- Add coconut milk, stir and simmer uncovered for another 5 minutes or until the mixture has thickened slightly.
- Sprinkle with chopped fresh coriander or chopped raw cashew nuts, if desired, before serving. Serve with rice and pappadums & chutney, banana & coconut, tomato onion salsa, cucumber raita etc
Chicken and Prawn curry (YUMMMY!)
- 2 teaspoons ground turmeric
- 5 tablespoons curry powder
- 4 garlic cloves, roughly chopped
- 25 g (1 oz) fresh root ginger, roughly chopped
- 1 tsp of salt
- 4 chicken breasts, halved diagonally
- 1 tsp of groundnut oil
- 2 onions, finely diced
- 1 teaspoon thyme
- 1 tablespoon chopped fresh parsley
- 5 tomatoes, skinned, seeded and very finely diced
- 300 ml (½ pint) coconut milk
- 1 tablespoon chopped fresh coriander
- 24 large prawns (for example, tiger prawns), head on, tail removed and de-veined
- juice of 1 lime
- Mix together the turmeric and curry powder with just enough water to make a paste. Pound the garlic and ginger in a pestle and mortar.
- Salt the chicken. Heat a little oil in a large frying pan and fry the chicken until golden, then add the onions, garlic and ginger and sweat until soft. Add the turmeric and curry powder paste and cook for 2 - 3 minutes. Add the thyme, parsley and tomatoes and cook for 10 - 15 minutes. Stir in the coconut milk and heat through. Add the coriander, remove from the heat and reserve.
- In a separate pan, heat some more oil and pan-fry the prawns for a minute or so. Add the lime juice and season with salt.
- Place some chicken in the centre of each plate, spoon the sauce around it, and arrange the prawns on top of the sauce.