Prawns With Chick Peas
|Corn oil||4 Tablespoon|
|Onion seeds||1⁄4 Teaspoon|
|Onions||2 , sliced|
|Ginger pulp||1 Teaspoon|
|Garlic pulp||1 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Chilli powder||1 Teaspoon|
|Lemon juice||2 Tablespoon|
|Cooked prawns||8 Ounce, defrosted and peeled|
|Chickpeas||14 Ounce, drained (1X 425 Gram)|
|Chopped coriander||1 Tablespoon|
|Slice red pepper||2 , diced|
1. Heat the corn oil in a frying pan with the onion seeds, curry leaves and onions for about 5 minutes over a medium heat. Lower the heat and add the ginger, garlic, ground coriander, chilli powder, turmeric and salt and mix together. Pour in the lemon juice.
2. Add the prawns and stir-fry for about 5 minutes. Add the chick peas and cook for about 7-10 minutes, stirring occasionally.
3. When the prawns are cooked and the chick peas have absorbed all the flavours, stir in the fresh coriander and diced red pepper.
4. Serve hot with chapati.