Method :
Dry roast the
chili peppers, cumin and coriander seeds. Grind to a fine powder in a
spice or coffee grinder. Transfer to a small bowl. Add the vinegar and
blachan to make a paste, using a little water if required. Set aside.
Heat the oil in a pan over a medium heat. Add the onion and sauté until
transparent. Add the ginger and sauté for 3-4 minutes. Add the chili or
cumin paste and sauté for 1-2 minutes. Reduce the heat to low and add
the water and lemon grass. Simmer for 10-15 minutes. Add the calamari,
tamarind water and sugar. Cook stirring continuously for 45 minutes,
until done. Check the seasoning and adjust with salt if necessary.
Remove and discard the lemon grass. Serve hot with boiled rice.
Seafood is
very popular in south Asia, where most countries are bordered by
bountiful oceans. In this recipe, prawns (shrimp) can be substituted for
the calamari.
Serves 4 - 6
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