Ingredients
2 tamarind pods
1/4 cup warm water
2 tbsp fish curry powder
2 tbsp vegetable oil
1 medium onion, finely choppe
1 tsp fennel seeds
1 tbsp fenugreek
1 tomato, cut into wedges
1 lb prawns, shelled and deveined
1 lime, juiced
1/2 cup coconut milk
Directions
Recipe by: Tina Kanagaratnam Soak the tamarind in 1/4 cup warm water
for 20 minutes to soften. Squeeze the softened tamarind pulp with
the fingers to extract the juice and strain out any seeds or fibrous
matter. Set aside.
Mix the curry powder with a little water to form a paste. Set aside.
Heat the oil in a wok over medium heat. Saute the onion, fennel, and
fenugreek until the onion is translucent, about 5 minutes. Add the
curry powder and continue frying. Add the tamarind water, mix well,
and fry for minute or so longer. Add the tomato wedges and cook
until softened, about minutes. Add the prawns and lime juice, and
cook for 8 minutes or more, un the prawns are done. Add coconut
milk, stir until thickened, and serve.
Servings: 6 servings
Prawn Curry Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
It is quite possible to trace the history of written cooking instructions way back into antiquity, in fact as far as the Egypt of the Pharoahs, and maybe further still. However, generally, these ancient recipes were just very simple pictorial instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to historians are some stone tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. As we move into Roman times around 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes prepared by wealthy roman citizens. In his publication, he recounts how the meals were divided into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the ancient Romans made use of a good variety of herbs and spices, including a few that will be familiar to modern chefs for example basil, fennel and parsley. Later, in the 15th century, people returning from the crusades brought us many new foods and spices from middle-east cuisine, including coriander, basil and rosemary. These new foods and spices created a torrent in publications on food, the majority of which are now in private cookery archives. During the following few centuries, the rich and powerful families of Wesstern Europe strove to lay on the most extravagent banquests, and because of this the best cooks and their recipes were much in demand. Nevertheless, it wasn`t until the nineteenth century that formal cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collecting, verifying, and publishing the recipes of their peers. By the advent of the 1900s, cookery books were starting to become popular as a result of higher levels of literacy, people having more leisure time and having more money. |
We hope you enjoy this Prawn Curry recipe.
