Leftover #muttonkheema for this
#muttonkheemasandwich
#muttonkheema + #zucchini + #watercress into #wholemealtoast
#navascooking #navaslife

Assam Prawn/Tamarind Prawn
To make:
clean a handful of medium size prawn: remove head and devein. Add tamarind juice,
gently mix and put in the fridge.

Then drain off juice and add curry leaves and dried chillies. Fry in 2 tbsp of oil.
Sprinkle some water if needed.

Close with a lid and cook prawns. Remove lid, pour sweet soy sauce and season with salt. Stir and dish out.

Note: amount for ingredients depends on taste.
Watch prawns when cooking as not to under cook or over cook.
#asamprawn #tamarindprawn #navascooking #navaslife

#northindian style #muttoncurry
To make:
pressure cook 1/2 kg mutton (cut into bite sizes) with 1/2 tbsp ginger paste,
1/2 tbsp garlic paste and
enough water.
Keep aside.

Sauté 2 sliced dried red chillies,
6 sliced shallots and spices
(1 broken cinnamon, 2 star anise and 4 cloves) in 3 tbsp oil.
Add curry paste
(mix 1 1/2 tbsp plain chilli powder, 1 tsp fennel powder, 1 tsp cumin powder and 1/2 tbsp coriander powder with some water).

Fry and stir till aromatic and oil splits.
Add 3 sliced potatoes, stir and pour enough water to soften it. Add mutton.
Season with salt.
Stir together and simmer to heat through.

Off the heat and combine in 2 tbsp whisked yoghurt
and 1/2 tbsp dried fenugreek leaves.
Gently stir and
cover with a lid for at least 1 hour before serving.

Note - vary ingredients as per taste.
Scoop out the extra floating oil while cooking (see picture).
#navascooking
#navaslife