1kg (2Ib) large shrimps

20 fresh red chilies, finely ground

1 tbsp fine sugar

salt to taste

2 tbsp white wine

3 tbsp oil

cilantro (coriander leaves) for garnishing

scallion (spring onions)

Methods:

1. Wash shrimps and trim whiskers.
2. Remove sand bag behind the head.
3. Mix chilies, sugar, salt and white wine with shrimps and leave to marinate for 1 hour
4. Heat oil in kwali. Fry shrimps quickly over high for 10-12 minutes, stirring frequently to prevent burning.
5. Serve hot, garnished with sliced cucumber and tomato, chopped fresh coriander (cilantro) leaves and spring onions ( scallion).

More **Sea Food** and Healthy Diet**

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1 cm piece saffron
1 tbsp black peppercorns
1 cm piece ginger
Salt to taste.
Other spices
1 tbsp mustard powder
Method

• Place chicken pieces in a basin and rub the spices well into chicken.
• Leave chicken to marinade for two hours. Heat oil in a frying pan and when oil is hot, fry chicken till golden brown. Drain well on kitchen paper. Serve hot with tomato and cucumber slices.

**Spicy Meat and Poultry Recipes*

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750 g boneless mutton (or beef) — cut into 2 cm cubes and wash
200 g (1 large) carrot — cut into 3 cm
pieces and again into quarters
200 g potatoes — cut into quarters if using large potatoes or into halves if using medium potatoes
50 g (20 pieces) French beans — cut into 4 cm lengths
Pound or grind
4 cm piece fresh ginger
4 cloves garlic
3 metric cups water
1 sprig curry leaves — remove stem
2 tbsp meat curry powder    Mix and
50 g (1/2 cup) grated coconut    extract
1/2 metric cup water    I milk
8 tbsp cooking oil    (optional)

Salt to taste
For Frying

1 tsp fennel seeds (jintan manis)
1/2 tsp mustard seeds (biji sawi)
Method
In a bowl combine mutton with ground ingredients, curry powder, curry leaves and salt.
Heat oil and fry fennel and mustard seeds for 2 minutes. Add the marinated mutton and stir fry for 5 minutes until spices are fragrant. Pour in 3 cups water then cover and simmer until mutton is tender. Add the carrots, potatoes and coconut milk and continue boiling until gravy begins to thicken, then put in the french beans. Reduce heat and simmer over low fire until very dry and oil rises to the surface. The meat should also be brown.
Because this is a dry curry, it would be preferable to use a non-stick kwali (if available) so that the spices will not burn easily during the later stages of cooking.

more **Meat Poultry Recipe**

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