Arabian Delight By Anthony Dumble

Updated: Aug 16

Arabian Delight


A spicy shellfish and potato soup starter or main course


Ingredients


One large with meat removed

1 pint of prawns with shells on

3 potatoes peeled and chopped

1 teaspoon TCCHC Kashmiri chilli powder

https://www.thecurryclubhomecooking.com/product-page/kashmiri-chilli-powder

1 teaspoon TCCHC Garam Masala

https://www.thecurryclubhomecooking.com/product-page/garam-masala

1 teaspoon TCCHC Ground Coriander powder

https://www.thecurryclubhomecooking.com/product-page/the-curry-club-spice-bundle

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon salt

1 teaspoon garlic and ginger powder

4 bay leaves

Small piece cinnamon stick

5 red chilli pepper

Two chopped onions




Method


In a pot add 3 tablespoons of oil then add the onion cook till soft and all the spices cook for a couple minutes you may need to add a little water now add the crab and prawns shells cook for ten minutes then slow add 2 litres water bring to a boil then simmer for two hours now sive the stock discard the shells

Add the chopped potatoes And onion to the stock cook for 10 minutes now add the prawns and crab meat now ready to serve as the seafood is precooked

Garnish with chopped spring onions and red chilli peppers coriander



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