Karahi Prawn Masala with Tomato Pachadi ~ Biber Dolmasi with Shepherd's Salad
Our top 2 recipes of the month - 2 meals for 2 people...
Karahi Prawn Masala with Tomato Pachadi:
Karahi masala is named after the steep-sided, wok-like pot in which this dish would traditionally be cooked. ‘Karahi’ is the Hindi name for the pot but they’re also known as a kadai, korai or kadhi and are used for shallow and deep frying as well as slow cooked curries throughout India, Pakistan and Bangladesh. Here we’re cooking onions and peppers until sweet and caramelised, then adding a spicy paste and marinated prawns to create a deliciously moreish dish.
Biber Dolmasi with Shepherd's Salad:
Biber dolmasi are stuffed peppers and here they’re roasted to soften and sweeten them, then stuffed with a lamb, tomato and rice filling flavoured with spices that're very common in Turkish cookery, including a blend known as baharat. On the side we’ve got a refreshing shepherd’s salad and cacık (the Turkish equivalent of tzatziki).
Description | Karahi Prawn Masala with Tomato Pachadi: Biber Dolmasi with Shepherd's Salad: |
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Spices Included |
May contain traces of celery and sesame |
Shopping List | Karahi Prawn Masala with Tomato Pachadi:
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