with MARIGOLD LADY GENERAL Full Cream Sweetened Condensed Milk
Tamarind Prawns with Crushed Masala Potatoes
Made With MARIGOLD
KING OF KINGS Full Cream Evaporated Milk
Ingredients
Prawns
1 cup MARIGOLD KING OF KINGS Evaporated Milk
2 tbsp cooking oil
3 tomatoes, cut into quarters
½ tsp ground turmeric
8 curry leaves
¼ tsp salt
600g medium prawns, shelled and de-veined
Spice paste
4 red chillies, chopped
6 curry leaves
6 shallots, chopped
1 tsp tamarind paste (seeds removed)
2 cloves garlic
1 cm thick piece ginger
Masala potatoes
500g waxy potatoes, peeled
1 tsp + 1½ tsp salt
4 tbsp cooking oil
2 medium onions, diced
4 green chillies, sliced
1 sprig curry leaves
2 tsp ground turmeric
1 tsp mustard seeds
Method
1
Prepare potatoes by placing them in a pan of boiling water and 1 teaspoon of salt. Cook for 8 - 10 minutes, or until the potatoes are tender to a fork. Drain and set aside to cool.
2
When the potatoes are cool enough to handle, cut into small cubes.
3
Place oil in a wok over medium heat and add onions, chillies, curry leaves, turmeric and the remaining 1½ teaspoon of salt. Fry till the onions are soft, about 6 minutes.
4
Add the potatoes and mustard seeds and fry, using the spatula to gently “crush” the potatoes as you go along.
5
When everything is evenly coated and the potatoes a little caramelised around the edges, remove from the heat. Set aside.
6
To make prawns, grind all the ingredients for the spice paste until smooth and set aside.
7
Heat oil in a wok and fry the spice paste for 5 minutes. Now add the tomatoes, turmeric, curry leaves, MARIGOLD Evaporated Milk, salt and prawns. Stir to mix.
8
Bring to a boil and then reduce heat to a simmer. Cover the pot and cook on a low heat for 20 minutes until the prawns are pink and cooked through. Taste and add salt if necessary. Serve with the crushed potatoes.
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