Last Saturday improvise a meal Sri Lankan-surindia. Appams, chicken curry, seeni Sambol, dal and pappadams. Since I had some prawns cooked this recipe surindia, kerali in particular.
is very easy to prepare and the result is delicious. It is prepared with a sauce of cumin, mustard and curry leaves, then form a sauce with fresh ingredients. When you add the final touch of acidity and fresh lime and cilantro.
was awesome with rice or appams, the crêpes rice flour and coconut milk so popular in Sri Lanka or Kerala. I'll talk to them.
And tell me ... Ingredients
;
15 large peeled and deveined shrimp
1 / 4 chopped red onion 1 ripe tomato
medium peeled and chopped 1 green chile
seedless
1 tablespoon ginger garlic paste and
1 teaspoon tomato paste or 2
tomato sauce 1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 sprig curry leaves (optional)
1 heaping teaspoon of coriander powder
1 / 2 teaspoon chile powder
Salt Black pepper
1 / 2 cup coconut milk Water
chopped fresh cilantro leaves
1 / 2 lime (use only the amount needed to give a touch of acidity)
Preparation;
In a food processor grind the onion, tomato, chile and ginger garlic paste. form a fine puree.
in a pan with a little oil fry 20 seconds the mustard seeds, cumin and curry leaves. Cando begin to "jump" to add the purée, tomato paste, coriander, chile, salt and pepper. Cook about 10 minutes, adding some water if necessary.
When you have formed a thick sauce add the coconut milk and let cook another 5 minutes and gently uncovered.
Add the shrimp and cook about 3 minutes until tender yet. Stir in cilantro and fresh lime juice and off fire.
appams Serve with rice. You'll see ...
is very easy to prepare and the result is delicious. It is prepared with a sauce of cumin, mustard and curry leaves, then form a sauce with fresh ingredients. When you add the final touch of acidity and fresh lime and cilantro.
was awesome with rice or appams, the crêpes rice flour and coconut milk so popular in Sri Lanka or Kerala. I'll talk to them.
And tell me ... Ingredients
;
15 large peeled and deveined shrimp
1 / 4 chopped red onion 1 ripe tomato
medium peeled and chopped 1 green chile
seedless
1 tablespoon ginger garlic paste and
1 teaspoon tomato paste or 2
tomato sauce 1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 sprig curry leaves (optional)
1 heaping teaspoon of coriander powder
1 / 2 teaspoon chile powder
Salt Black pepper
1 / 2 cup coconut milk Water
chopped fresh cilantro leaves
1 / 2 lime (use only the amount needed to give a touch of acidity)
Preparation;
In a food processor grind the onion, tomato, chile and ginger garlic paste. form a fine puree.
in a pan with a little oil fry 20 seconds the mustard seeds, cumin and curry leaves. Cando begin to "jump" to add the purée, tomato paste, coriander, chile, salt and pepper. Cook about 10 minutes, adding some water if necessary.
When you have formed a thick sauce add the coconut milk and let cook another 5 minutes and gently uncovered.
Add the shrimp and cook about 3 minutes until tender yet. Stir in cilantro and fresh lime juice and off fire.
appams Serve with rice. You'll see ...
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