Ingredients

1/2 Kg Prawns, Shelled, deviened, cleant & washed
1/2 Kg Okra (Ladyfingers or Bhendi)- washed & diced
3/4 Tsp Mustard Seeds
2 Sprigs Curry Leaves
2 Tblsp Coconut oil for Tempering
Salt to taste

For the wet ground masala: (to be ground very fine and with as much less water as possible)

Method

1 cup grated coconut
1/2 Onion chopped
1/2 Tsp Mustard Seeds
1/2 Tsp Cummin Seeds
1/2 Tsp Turmeric Powder
9 - 10 Madras Red Chillies
4 Pepper Corns
6-7 Garlic Cloves
Small Lemon sized ball of Tamarind
11/2 Tsp Coriander Seeds
Method

1. Heat Oil. Add mustard seeds and allow it to splutter. Add curry leaves and fry.
2. Then add the ground masala and fry for 3 minutes.
3. Add sufficient water to make gravy of pouring consistency.
4. Add cut okra and prawns simultaneously, check the salt.
5. Allow the curry to one boil and then cover the vessel and let the curry simmer over a medium flame for around 15 – 20 minutes.
6. Serve hot with rava dosas or rice.

Ingredients

500 gms Prawns, shelled, deviened and washed
1/4 Cup Grated Fresh Coconut
1 small onion sliced fine
3 slit green chillies
1/2 inchi ginger chopped
1 sprig curry patta
1/2 Tsp Mustard Seeds
1/2 Tomato Chopped fine
2 Tblsp Coconut Oil
Salt to taste

To be wet ground curry paste : (with as much less water possible and ground very finely)

3/4 Cup Fresh grated coconut
1/2 tsp Mustard Seeds
1/2 tsp Cummin Seeds
1/2 Tblsp Coriander Seeds
4 - 5 Garlic Cloves
3-4 Pepper Corns
1/2 small onion chopped
1/4 tsp turmeric powder
Small marble sized ball of tamarind
5 Madras Red Chillies
6 Kashmir Red Chillies

First half grind the above ingredients and then add the below:

1/2 Tomato (the inside pulp and seeds should be removed and only fleshy part to be added to the curry paste)
1/4 tsp Methi Seeds

Fine grind the above now.

Method

1. Heat oil add mustard seeds and allow it to splutter.
2. Add curry leaves, onion, ginger, green chillies and fry further till the onion turns translucent.
3. Add tomato and fry further till the tomato is cooked.
4. Add curry paste and fry further for 5 minutes.
5. Add salt to taste.
6. Then add prawns to the fried masala.
7. The prawns will leave water. If you feel the water exuded is insufficient then add about 1/2 a cup of water and stir cook continuously till the prawns are almost cooked.
8. Add fresh grated coconut stir for 2 minutes.
9. Serve hot with crispy rice dosas or plain rice. Best as side-dish or main course.

Ingredients

300 gms shelled and deveined prawns
1 egg
1 tblsp. Worcestershire sauce
1 green chilli, chopped
1 large onion, chopped
6 pods garlic, finely chopped
1/2 tsp. turmeric powder
1 tsp. cummin seed
Chopped coriander leaves
Salt and pepper as per taste
Oil for deep frying

Method

1. Wash and marinate the prawns with salt
2. Keep the marinated prawns for 45 minutes
3. Wash the prawns again and pound them.
4. Add the rest of the ingredients except the egg and pound again until well blended.
5. Knead in the egg. Make into small balls
6. Deep fry the balls until golden brown.
7. Serve hot.

Ingredients

4 cups Prawns, peeled
8 cloves Garlic, slices
1 tsp Chili powder
1 cup Water
1 tbsp Sugar
4 Onions
6 Tomatoes, peeled, seeded & chopped
6 Bay leaves
2 tbsp Olives, chopped
1 tbsp Pepper
4 tbsp Butter
4 tbsp Salad oil
1 dsp Salt

Method

1. Chop onions and garlic and sauté in a mixture of oil and butter until golden brown.
2. Add tomatoes and cook for 10 minutes, then add cleaned prawns, salt, pepper, chili powder, sugar and 1/2 cup of water.
3. Cook till the prawns are pink
4. Add the bay leaves and olives.
5. Serve hot.

Ingredients

Few spoonfuls of oil for frying
1 onion, finely chopped
A few okra, chopped (optional)
1-2 tomatoes, chopped and mashed
1 cup peanut butter (natural, unsweetened), diluted with a half cup of hot water
1 pound dried shrimp or prawns, rinsed and soaked in warm water
Salt, black pepper, red or cayenne pepper (to taste)

Method

1. Heat oil in a frying pan.
2. Fry onions for a few minutes.
3. Stir in the okra (if desired) and fry for a few minutes more.
4. Add the tomatoes and continue frying for a few more minutes.
5. Reduce heat.
6. Add the peanut butter and stir until smooth, adding water if necessary (the water the shrimp were soaked in can be used).
7. Add the dried shrimp or prawns.
8. Season to taste. Stir.
9. Simmer on very low heat for ten minutes more.
10. Serve with boiled Yams or sweet potatoes and/or Baton de Manioc / Chikwangue or Fufu.

Ingredients

2-4 cups fresh or dried bitterleaf, or several cups of spinach, or similar greens (kale, collards, or turnip greens are good) — a combination of various greens and spinach can also be used
2 cups fresh shrimp or prawns, or one cup dried shrimp or prawns — crabs could be substituted
2 pounds dried, salted, or smoked fish (such as cod) — or — one pound of dried/salted/smoked fish and one pound of either stew meat, oxtail, or chicken, cut into bite-sized pieces
2 cups raw shelled peanuts (or a cup of peanut butter and a cup of hot water)
1 chopped onion
2 teaspoon of fresh ginger root, finely minced (optional)
2 cloves garlic, finely minced
6 ripe tomatoes, chopped and mashed may be peeled if desired (or canned tomatoes)
1/2  teaspoon thyme (optional)
1/2  teaspoon rosemary (optional)
1 green bell pepper, chopped (optional)
1 chile pepper, chopped (optional)
4 cups of chicken broth or chicken stock, or beef broth or beef stock, or Maggi® cubes dissolved in water
Palm oil or vegetable oil for frying
Salt, black pepper, cayenne pepper or red pepper (to taste)

Metod

1. If you are using dried or fresh bitterleaf, wash it in cold water, rinsing several times, and allow it to soak for at least a few hours, then chop it into pieces.
2. If you are using spinach leaves, clean and chop them immediately before cooking the soup.
3. If you are using any other greens (such as kale or collard greens), clean, chop, and parboil them briefly before cooking the soup.
4. Marinate the shrimp (or prawns) for a few hours in a paste made from half the minced ginger, half the chopped onion, and a little oil.
5. If using dried shrimp, add a little water.
6. Soak the dried/salted fish in water for a few hours.
7. After you have started cooking the soup cut the fish into pieces and remove any skin or bones.
8. If using fresh peanuts: Remove the skins from the peanuts. (It might help to boil them for a few minutes first.) Crush or chop the peanuts and then simmer them in two cups of water for about an hour. Add water if necessary. After they have cooked, crush them into a smooth paste.
9. If using beef or chicken: Fry the meat in a skillet and then add a cup of appropriate stock, broth, or Maggi cubes and water. Set aside.
10. Heat a few tablespoons of oil in a large pot and fry the remaining onions, garlic, ginger, rosemary and thyme for a few minutes.
11. Then add the tomatoes and reduce heat to a simmer for several minutes.
12. Add the bitterleaf (or greens) to the pot.
13. Stir and simmer for several minutes more.
14. Add the cooked peanut paste (or peanut butter and hot water).
15. Stir and continue to cook the soup at a simmer.
16. Add the fish (and any other meat) to the pot, along with the green pepper, and any hot chile pepper, salt, and red or black pepper you think it needs.
17. Cover the pot and continue to cook over low heat.
18. When the greens seem tender (after thirty minutes to an hour), heat oil in a skillet and stir fry the shrimp (or prawns) along with their marinade.
19. Add them to the soup.
20. Cook soup (adding water or stock if desired) until it is the consistency you like.
21. Serve with Baton de Manioc / Chikwangue, Fufu, or boiled yams, or potatoes.

Ingredients

2 slices of bread, sides removed
1/2 cup sesame seeds
Oil for deep frying
Grind together to smooth mixture

1 onion, chopped finely
1 egg white, beaten
Pepper as per taste
2 cups prawn meat
2 tbsp chopped coriander leaves
1/4 tsp garlic powder
2 tbsp chopped bamboo shoots
2 tbsp water

Method

Slice the breads into 4 triangles

Spread mixture evenly on the breads

Put the sesame seeds in a flat plate

Put the mixture coated side of bread into sesame seed plate

Press a lit, so the slice is completely coated with sesame seeds

Heat oil

Deep fry till light golden, from both sides

Remove and drain

Serve hot

Ingredients

2-3 Eggplant (cut into 4cm long and halve it)
8 fresh Prawns (leave the tail intact)
2 cm Shrimp Paste (belacan)
2 clove Garlic (chopped)
1 large Onion (chopped)
2 tsp Chilli Paste/ chilli boh
1 cm fresh Turmeric (pounded)/kunyit basah
Salt and Sugar to taste

Method:

1. Heat the wok, put in the shrimp paste and roast it.
2. Break it into bits.
3. Roast until fragrant. Then add in 6 tbsp oil.
4. Stir fry the garlic and onions.
5. Add in the prawns, pounded turmeric, and chilli paste.
6. Add oil if paste is dry.
7. Finally add in the egg plant and stir fry until cook in all sided.
8. Season with salt and sugar and sprinkle a bit of water
9. Cook until done. Use low flame for this dish.

Ingredients

150 gm Noodle
1/2 cup boneless Chicken Meat
some Prawns and Fish balls
1 Egg(beaten)
1/2 cup Beansprouts
150 gm Mustard greens-cut into 2-1/2 cm
2 clove Garlic-chopped
3 Shallots - sliced thinly
1-2 tbsp Chilli Paste

Seasoning:
1 tbsp Chilli Sauce
1/2 tbsp Tomato Sauce
2 tbsp thick Soya Sauce
Salt and Sugar

Garnishing:
Shredded Cucumber
Chopped Spring Onions
Shallots crisps

Method:

1. Heat wok with 3-4 tbsp oil until hot and fry garlic until light brown.
2. Add shallots and chilli paste and fry further.
3. Mix in chicken meat, prawns and fish balls and stir fry.
4. Add in the noodle and all the sauces.
5. Add seasoning and sprinkle with a little water
6. Mix in all the fried ingredients together.
7. Spread all the ingredients around the wok
8. Create an empty space in the center
9. Add in the beaten egg into it and a bit more oil.
10. Cover the egg with the ingredients and stir-fry evenly.
11. Finally add in mustard leaves and beansprouts
12. Stir another 3-4 minutes.
13. Remove the dish to a plate and garnish it.

Ingredients

2 cloves Garlic-chopped
1/2 cup Cauliflower
5-4 french Beans (cut 2cm long)
1-2 young Corn (cut narrowly)
2 tbsp shredded Carrot
2 pcs Cabbage (break into pieces with hand)
3-4 pcs Prawns
A few pieces boneless Chicken Meat

Sauce Ingredients

1-1/2 cup water or Chicken Stock
2 tbsp Oyster Sauce
3 tbsp light Soya Sauce
A few drops of Sesame Oil
Salt & Sugar
1 tbsp dark Soya Sauce (optional)
2 tsp Cornflour mix with 4 tbsp water

Method:

1. Heat 3 tbsp oil in a wok
2. Add in the chopped garlic and let it brown in low flame.
3. Add in prawns and chicken meat.
4. Stir fry until pieces are cooked.
5. Add in the vegetables except cabbage.
6. Stir-fry and add in the sauce (It is advisable to prepare the sauce ingredients earlier in a bowl).
7. Half way add in the cabbage and let it simmer.
8. Finally add in cornflour mixture and stir for 1 minute.
9. Once the sauce thicken dish out.
10. Serve hot with Rice.