Prawn Patia
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Peeled Prawns : 300gCayenne Pepper : ¼tsp Coriander Seeds : ½tsp Fennel Seeds : ¼tspFenugreek Seeds : ¼tsp Fresh Ginger Root : 2cm chopped Garlic Cloves : 3 sliced Splenda Brown Sugar blend: 1tbsp Natural Yoghurt : 3 tbsp Onions : 1 smallPaprika : 1.5 tsp Salt : to taste Tamarind Paste : 1.5 tsp Tomato Purée : 1 tbsp Turmeric : ¼tsp Vegetable Oil : 1tbsp White Cumin Seeds : ½tsp White Wine Vinegar : ½ tbsp black mustard seeds : ½tsp
1) Blend the yoghurt, onions, garlic and ginger together with 4tbsp water to form a paste. Set to one side.
2) Heat the wok until very hot and dry-roast the fennel, cumin, fenugreek and coriander seeds for about 30 seconds until the seeds start to pop.
3) Add the vegetable oil, black mustard seeds, turmeric, cayenne and paprika and cook gently.
4) Add the yoghurt paste and fry gently for about ten minutes or until golden, taking care not to burn.
5) Add the splenda sugar blend, vinegar, tomato pure and tamarind paste to the fried mixture. You should get a fairly thick consistency - add some water if necessary.
6) Simmer gently for five minutes before adding the prawns and salt to taste.
7) Simmer until heated through - though be careful not to overcook the prawns. Serve hot
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
2) Heat the wok until very hot and dry-roast the fennel, cumin, fenugreek and coriander seeds for about 30 seconds until the seeds start to pop.
3) Add the vegetable oil, black mustard seeds, turmeric, cayenne and paprika and cook gently.
4) Add the yoghurt paste and fry gently for about ten minutes or until golden, taking care not to burn.
5) Add the splenda sugar blend, vinegar, tomato pure and tamarind paste to the fried mixture. You should get a fairly thick consistency - add some water if necessary.
6) Simmer gently for five minutes before adding the prawns and salt to taste.
7) Simmer until heated through - though be careful not to overcook the prawns. Serve hot
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Nutritional Info Amount Per Serving
- Calories: 249.3
- Total Fat: 7.5 g
- Cholesterol: 1.2 mg
- Sodium: 98.5 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 2.5 g
- Protein: 27.9 g
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