SHANAAZ PARKER RECIPES PDF

The following Crayfish Curry recipe feeds 4. Preparations: Separate the crayfish tails from the body. Divide the breast in half lengthwise and part each leg with a breast joint. Slice the tail open lengthwise and devein it and cross cut into segments. Add salt, pepper, sugar, chilli, curry leaves, cumin, fennel, coriander, turmeric, crushed cardamon seeds and cinnamon.

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The following Crayfish Curry recipe feeds 4. Preparations: Separate the crayfish tails from the body. Divide the breast in half lengthwise and part each leg with a breast joint.

Slice the tail open lengthwise and devein it and cross cut into segments. Add salt, pepper, sugar, chilli, curry leaves, cumin, fennel, coriander, turmeric, crushed cardamon seeds and cinnamon. Fry the spices with the onions for about 1 minute. Add tomato puree, diced bell pepper, tamarind juice and water to mixture and simmer for 15 minutes or until thick.

Now add all the the crayfish pieces, legs and all. Place the empty crayfish carapace into the pot as well and simmer for about 5 minutes then add mustard seeds and simmer for a further 3 minutes.

The aroma of the crayfish will by now permeate the air and the crayfish would have turned completely red. Remove the empty red carapace and discard. Garnish with dhanya leaves and serve alongside cooked fragrant basmati rice.

Optional: Steam half kg of stock fish cut into cubes and stuff the carapace and add to crayfish mixture. Stock fish will take on the flavour of the crayfish mock crayfish and would serve additional 3 guests. Crayfish curry made with tails is a meal fit for a king.

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