Malabari is a dish from Mombai.
It is cooked with coconut, capsicum and cream, which gives the dish a beautiful rich sauce.
3 tbsp canola oil
1 tsp carom seeds
1 onion, pureed to a fine consistency
1 tbsp crushed fresh garlic
1 tbsp crushed fresh ginger
1 tsp ground turmeric
1 1/2 tsp garam masala
1 tsp Salt
2 medium tomatoes, diced
3 tbsp tomato paste
24 large prawn cutlets, deveined and shells removed; or 500g gurnard fillets, deboned and cut into large chunks
1/2 onion thinly sliced
1 green capsicum, cut julienne style
1 tbsp vinegar
3 tbsp desiccated coconut
1 1/2 cups cream
1/2 cup boiling water Salt and red chilli powder to taste Chopped fresh coriander or finely sliced green capsicum and desiccated coconut to garnish
For the full recipe and directions on how to cook, Little India’s Cook book is available to buy either at Little India on Hardy Street or by clicking the image below:
ALL THE SECRET RECIPIES $40!
Little India website Phone:03 5391155
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