6 tablespoons oil
1 onion, chopped
6 garlic cloves
5 cm piece of root ginger, peeled and chopped
A few black peppercorns (4-6, depending on your taste)
A few cloves (again 4-6 depending on your taste)
A few cardamom pods (same as above)
2 teaspoons ground turmeric
Green chillies (see what you are comfortable with, 1-6 possible depending on level of heat you want)
Handful coriander leaves
400 ml canned coconut milk (you may not want to use all of it, see how much you want)
200 to 400 grams Prawns or tuna depending on how many servings
Assorted veg. - mange tout, mini corns, asparagus, pepper, etc.- more if doing vegetarian
Crush the peppercorns, cloves and cardamom in a mortar and pestle. In some of the oil, fry the onion, garlic and ginger until soft. Add the spices you have ground to the pan with the chillies and coriander, stirring for a few minutes. Gradually add the coconut milk and at the same time add the prawns or tuna depending on what you are doing. Note you can use raw or cooked prawns, just adjust the time in the pan. Add some veg., more if you are doing totally vegetarian. Adjust spicing to taste. Add salt if you feel it needs it (I tend not to, leaving individuals to add if wanted). The recipe is very adaptable so you can use more or less ofthe spices as you wish.
This summer, enjoying our son's birthday bash at Annie's in Barnes, outside of London, I met lots of fascinating folks! One, Janice, travels the world with her husband. They love to entertain and are serious recipe collectors.
Send your favorite summer recipe to my blog at Phyllis' blog, so we can stay in touch!
Happy August eating!
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