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NATIONAL CURRY WEEK RECIPES (cont) Back (Celebrate every day of National Curry Week 2012 at home ) Prawn Peri Peri - spicy seafood dish Ingredients 4 large prawns, with heads still on juice of 1 lemon ¼ tsp turmeric powder ¼ tsp chilli powder 1 onion, sliced 1tomato, sliced 3 green chillies, sliced salt 1 tbsp Peri Peri Masala (below) vegetable oil to fry Masala 25g whole dry red chillies 1/3inch cinnamon bark 1 inch fresh peeled ginger 6-8 cloves 8 green cardamom 7-8 med.garlic cloves 1 large pc. mace 1 tsp whole black pepper vinegar for grinding, preferably malt salt Soak all ingredients in the vinegar and grind to a very fine paste in a blender or motorised stone grinder. Method Using a sharp knife, cut the prawns in two without separating the halves. Wash well to remove the viscera. Apply the lemon juice, turmeric and chilli powder to the prawn flesh. Heat the oil in a pan. Fry the prawns lightly for 1 minute and flip over. Fry for another 30 seconds and remove to serving platter. Heat the pan with the remianing oil and fry the sliced onion, tomato and chillies with seasoning. Tip this onto the prawns and serve, sprinkled with coriander leaves. Hydrabadi Sofyani Biryani - a famous lamb & rice dish Ingredients Kid Lamb 2kgs Basmati Rice 1.5 kgs Brown Onions 150gms Cloves 6gms Cardamom 6gms Cinnamon sticks 6gms Royal Cumin Seeds 8gms Ginger paste 20gms Garlic paste 20gms Bay leaves 4 Green Chilli 20 gms Fresh Mint 15gms chopped Fresh Coriander Leaves 15gms Sour Yoghurt 750ml Milk 100ml Ghee 700gms Flour Dough 250gms Method Pre-prep Wash the lamb and drain it Wash the yoghurt. Chop coriander leaves, mint, gree chillies and mix in the salt. Keep it aside Clean the roots of the mint and coriander separately and tie them in a muslin cloth. Marinate the lamb with yoghurt, half the garam masala, ginger paste, garlic paste, red chilli powder, slit green chillies, coriander leaves, mint leaves, salt and keep it aside for 20-25 minutes. Wash the rice gently and soak it for 15-20 minutes Make the lamb balls, shallow fry in ghee and keep aside. Heat the milk Fill a pan with3/4 water and add salt, half of the whole cinnamon, cardamom and cloves along with roots of the mint and coriander tied in a muslin cloth and cover the pan, bring to the boil. When the water starts to boil, add the drained rice and par boil the rice until half done and strain it. In a haandi/heavy bottom pan add the marinated lamb and spread the brown onions over it and then add the par boiled rice over it. Place the lamb balls in between the layers of the par boiled rice. Pour melted ghee and milk over the rice. Cover the haandi with a tight lid and seal with flour dough. Cook it on a high flame for 10 minutes and then on a low flame for 20 minutes. Place kive charcoal on the lid and leave it on Dum. Serving Garnish with brown onions, chopped coriander leaves and chopped mint leaves. Chicken Korma - the nation's favourite mild dish Ingredients 3 large onions, peeled 30-45 ml (2-3 tbsp) ghee or vegetable oil 2-3 garlic cloves, peeled and crushed 4 cloves 4 cardamom pods 1 cinnamon stick 2 tsp (10 ml)ground coriander 2.5 ml (1/2 tsp) turmeric 2.5 ml (1/2 tsp) ground ginger 2.5 ml (1/2 tsp) ground cumin 4 chicken breast fillets, skinned squeeze of lemon juice 1 pint (600 ml) thick yogurt salt curry/chilli powder to taste   Method 1. Thinly slice half of the onions. 2. Heat 30 ml (2 tbsp) ghee or oil in a frying pan, add the sliced onions and fry until browned and crisp. 3. Remove with a slotted spoon and drain on absorbent kitchen paper; set aside. 4. Finely chop the rest of the onions. Add to the ghee or oil remaining in the pan with the garlic and cook until softened, adding a little extra oil if necessary. 5. Add the spices and cook, stirring constantly, for 2 minutes. 6. Cut each chicken fillet into 3 pieces. Add to the pan with a squeeze of lemon juice. 7. Lower the heat and stir in the yogurt, a spoonful at a time. Stir in 150 ml (1/4 pint) water. 8. Half cover the pan with a lid and simmer gently for about 30 minutes until the chicken is tender and cooked through. 9. Season with salt to taste. 10. Sprinkle with the crisp browned onions and serve with rice or Indian bread. More Copyright 2012 - The Federation of Specialist Restaurants