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King prawn korma - light, mild and creamy
Published On: 28 May 2005
English: Garam Masala
for more details, click the name of the ingredient
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
tamil: Poondu / Vellaipoondu
malayalam: Veluthulli / Vellulli
telugu: Vellulli / Velluri / Ullipayilu / Vellipaaya / Tellapaayalu / Velluli Payalu
hindi: Lehsan / Lasun
Bengali: Rasoon / Rashun
Konkani: Lahsun / Losan
Marathi: Lasun / Lusson
Punjabi: Lassan / Lahsun
Urudu: Lassun / Leshun
Bengali: Laban / Noone
Place the yoghurt, cheese, paprika, garam masala, tomato puree, coconut milk, chilly powder and water in a bowl.
Blend all the ingredients together well and set aside.
Heat oil in a heavy pan.
Add garlic, ginger, cinnamon, cardamoms and salt to taste and fry over a low heat.
Increase the heat and pour in the spice mixture.
Bring to a boil, stirring occasionally.
Add prawns and continue to stir-fry, until the prawns have heated through and the sauce is quite thick.
Garnish with fresh coriander leaves.
I tried this recipe.It`s really good.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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