Haandi with Leeks and Prawns Recipe

Summary

Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageCuisine
Main IngredientInterest Group

Ingredients

 Corn oil1 Tablespoon
 Unsalted butter2 Ounce (50 Gram)
 Mixed peppercorns6
 Black cardamoms2
 Cinnamon stick1
 Bay leaf1
 Leeks2 , sliced
 Tomato puree2 Tablespoon
 Extra thick single cream6 Tablespoon
 Water1⁄2 Pint (300 Milliliter)
 Ground coriander1 Teaspoon
 Chili powder1⁄2 Teaspoon
 Garlic puree1 Teaspoon (Fresh Pulp)
 Ginger puree1 Teaspoon (Fresh Pulp)
 Salt1⁄2 Teaspoon
 Cooked peeled prawns6 Ounce, defrosted, if frozen (175 Gram)
 Chopped fresh coriander1 Tablespoon (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 1149 Calories from Fat 758

% Daily Value*

Total Fat 86 g132%

Saturated Fat 42.4 g212.1%

Trans Fat 0.1 g

Cholesterol 121.9 mg

Sodium 1114.2 mg46.4%

Total Carbohydrates 68 g22.5%

Dietary Fiber 12.2 g48.8%

Sugars 19.1 g

Protein 37 g73.9%

Vitamin A 187.9% Vitamin C 89.7%

Calcium 31.7% Iron 57.2%

*Based on a 2000 Calorie diet

Directions

1. Heat the oil and butter in a haandi or saucepan over a medium heat until the butter has melted. Throw in the peppercorns, black cardamoms, cinnamon and bay leaf and fry for about 1 minute. Add the leeks and fry gently over a low heat for 3-5 minutes.
2. Meanwhile, blend together the tomato puree, single cream, water, ground coriander, chilli powder, garlic, ginger and salt. Pour the spice mixture on to the leeks and simmer for 5-7 minutes, stirring occasionally.
3. Finally, add the prawns and stir-fry for 5-7 minutes. Serve garnished with the fresh coriander.
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