So, here's my fav from one of her early books:
Prawns with peas and green coriander
Serves 3‑4
1 lb prawns
1 tbs lemon juice
salt and freshly ground pepper
¼ tsp ground turmeric
5 cloves garlic, peeled and coarsely chopped
a piece of fresh ginger, 1 inch long and 1 inch wide, peeled and coarsely chopped
3 tbs tomato puree
5 tbs minced fresh coriander
freshly ground pepper
1 small (or ½ large) green pepper, cut into ¼‑inch squares
½ teacup freshly shelled peas
¼ tsp cayenne pepper (optional)
4 tbs olive oil (or vegetable oil)
Peel and devein the prawns. Wash under cold running water. Pat dry. Sprinkle lightly with salt and pepper. Place the garlic and ginger in the container of an electric blender along with 3 tablespoons of water. Blend at high speed until you have a smooth paste.
Heat the oil in a 10-12‑inch. frying‑pan over a medium‑high flame. When hot, put in the prawns. Fry and stir the prawns until they barely turn pink and opaque all over. Remove them to a bowl with a slotted spoon.
Into the same frying‑pan pour the paste from the blender. Add the turmeric and fry, stirring, over medium heat for about 2 minutes. Lower the heat and add tomato puree, coriander, green peppers, lemon juice, salt and pepper to taste, cayenne pepper, 3 tablespoons of water. Bring to the boil, cover, and simmer gently for about 5 minutes or until peas are just cooked.
Remove the cover from the frying‑pan, raise heat, and boil away most of the liquid. When a thick paste‑like sauce remains, the prawns back in. Stir and cook until the prawns are coated (there should be almost no sauce left in the pan). Taste, and add more salt if necessary. Turn off heat.
To serve: Place in a warm dish and serve with hot pooris, chapatis, or parathas, or with any kind of rice dish. You could have a sauced potato dish, e.g., Potatoes with Asafetida and Cumin or, if you like, Mushrooms with Cumin and asafetida
Suggestions:
1. Put the coriander in much nearer the end
2. Can substitute frozen prawns - no deveining - but get rid of the water first!
3. If you see a book with this recipe - buy it!
Paul