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Haandi With Leeks And Prawns

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Ingredients
  Corn oil 1 Tablespoon
  Unsalted butter 2 Ounce (50 Gram)
  Mixed peppercorns 6
  Black cardamoms 2
  Cinnamon stick 1
  Bay leaf 1
  Leeks 2 , sliced
  Tomato puree 2 Tablespoon
  Extra thick single cream 6 Tablespoon
  Water 1⁄2 Pint (300 Milliliter)
  Ground coriander 1 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Garlic puree 1 Teaspoon (Fresh Pulp)
  Ginger puree 1 Teaspoon (Fresh Pulp)
  Salt 1⁄2 Teaspoon
  Cooked peeled prawns 6 Ounce, defrosted, if frozen (175 Gram)
  Chopped fresh coriander 1 Tablespoon (For Garnish)
Directions

1. Heat the oil and butter in a haandi or saucepan over a medium heat until the butter has melted. Throw in the peppercorns, black cardamoms, cinnamon and bay leaf and fry for about 1 minute. Add the leeks and fry gently over a low heat for 3-5 minutes.
2. Meanwhile, blend together the tomato puree, single cream, water, ground coriander, chilli powder, garlic, ginger and salt. Pour the spice mixture on to the leeks and simmer for 5-7 minutes, stirring occasionally.
3. Finally, add the prawns and stir-fry for 5-7 minutes. Serve garnished with the fresh coriander.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Prawn
Interest: 
Quick
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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