a large pot or pan, heat oil over medium heat. Add onions, garlic, ginger, chilli, garam masala, turmeric, cumin, and coriander. Fry off for a minute or so to release the flavours and aromas.
the pumpkin and about a quarter of a cup of water to stop any sticking. Cook for a few minutes until pumpkin starts to soften, then add capsicum, tomatoes, kale, fish, and prawns. Cook until fish is cooked through and prawns are no longer opaque.
You can use any prawns you like - they don't have to be raw tiger prawns or anything fancy, they can be a packet of ready-cooked and peeled little prawns, or some de-frosted cooked and peeled jumbo prawns
and start preparing Prawnsand Pineapple curry. ), we love to eat cut up pineapples with sprinkles of salt (just teenie weenie bit), salad~ mix pineapple, red onion, chilli and cucumber or just make curry
Clean and cut the fish into pieces and keep it aside. Add curry leaves and remove from flame. Grind tomato pieces, chilli powder, coriander powder, turmeric powder and cumin powder together to a smooth paste
You can do this one however you like, you can add extra chillies for a hotter paste, leave out the prawnsand just do chicken, leave out the flour for a more liquid soup like consistency or leave out the nuts
whether its fish based sour and spicy soup or thick and creamy 'curry' like soup. North ~Laksa Utara click here for recipe (from Perlis, Kedah and Penang) is mostly fish based broth with sourish taste and serve with Rice Noodles, lots of cut up bird's eye chilli, and local fresh herbs
It's a game of Russian Roulette) and damn do I love some dhal-type lentil-type curry-type things. I WOULD make naan if I thought about it that much in advance, and I probably WOULD use this recipe of Cat Beloverly's