Mandy's Recipes

Chilli Prawn Masala in a Wok

Ingredients

500 grams unshelled prawns

2 large onions, cut lengthwise

2 medium tomatoes, cut into wedges

1 teaspoon of tomato paste

½ teaspoon of ginger paste

½ teaspoon of garlic paste

2 cloves garlic, peeled and coarsely crushed

½ teaspoon of turmeric powder

½ teaspoon of red chilli powder or chilli paste

½ teaspoon of garam masala powder

3 tablespoon of vegetable oil

salt to taste

lemmon juice to taste

coriander leaves, chopped (for garnish)

Cookin Method

Shell and clean the prawns, leaving their intact. Wash and pat dry. Marinate them with salt and some turmeric powder. In a pan, fry the onions in oil until they change color. Add the crushed garlic and the chilli powder.
Add in the salt and turmeric powder and fry well. You may cover the pan and cook on a low flame in 5 minutes so that the tomatoes will get soft. When the masala is aromatic and richly colored, add in prawns. Keep on stirring until the prawns are well coated with the onion and tomato mixture. You may add some water if the mixture is very dry. Stir and then allow the dish to simmer by covering and cooking on low heat. Cook for around 10 minutes not to overcook the prawns! Lastly, stir in the garam masala powder and turn off the flame. Garnish with fresh coriander leaves and serve with steamed rice.

Scrambled Tofu with Fresh Mushrooms

Ingredients

4 square of tofu, mashed coarsely

8 fresh button mushrooms, chopped

15 baby onions, peeled and sliced

3 cloves of garlic, peeled & sliced thinly

1 green chilli (optional)

½ fresh red chilli, chopped (optional)

½ level teaspoon of turmeric powder

½ teaspoon of garam masala powder

1 sprig of spring onion, chopped along with the leaves

2 tablespoons of chopped coriander leaves

1 medium tomato, chopped

red chilli powder to taste

salt to taste

Indian black salt to taste (optional)

Cooking Method

In a non-stick pan, sauté the onions in 2 to 3 tablespoons of oil or butter until they change color. Also sauté the garlic. Add the mushrooms, red & green chilli powder and the chopped spring onions. Continue to sauté.
Now add the tofu and both the salt and black salt to taste. Keep on stirring and mashing with the back of your spoon. Add the garam masala and stir it. Also add the spring onions and the tomato pieces. Sauté for a while and lastly add in the tomatoes and the coriander leaves. Mix well and turn off the flame. Serve warm or cold, garnished with coriander leaves. Serve with toast or garlic bread.