{"id":9030,"date":"2007-09-03T06:59:47","date_gmt":"2007-09-03T04:59:47","guid":{"rendered":"http:\/\/dev.radioislam.org.za\/wordpress\/2007\/09\/03\/vegetable-and-prawn-curry-020506\/"},"modified":"2007-09-03T06:59:47","modified_gmt":"2007-09-03T04:59:47","slug":"vegetable-and-prawn-curry-020506","status":"publish","type":"post","link":"https:\/\/radioislam.org.za\/a\/vegetable-and-prawn-curry-020506\/","title":{"rendered":"Vegetable and prawn curry  (02.05.06)"},"content":{"rendered":"<p><font face=\"Verdana, Arial, Helvetica, sans-serif\" size=\"-1\">    <\/font><\/p>\n<div align=\"justify\"> <font face=\"Verdana, Arial, Helvetica, sans-serif\"> <\/font> <\/div>\n<div align=\"justify\"> <\/div>\n<p align=\"justify\"><font face=\"Verdana, Arial, Helvetica, sans-serif\" size=\"-1\">To    make a vegetable curry, omit the prawns and add 500g peas or green beans. If    using large bringals, sprinkle them with salt and leave in a colander to drain    for about 15 minutes. Pat dry before frying. Add breyani spices to oil for frying    to add extra flavour.<\/font><\/p>\n<div align=\"justify\"> <\/div>\n<p align=\"justify\"><font face=\"Verdana, Arial, Helvetica, sans-serif\" size=\"-1\">500g    prawns, shelled<br \/>   15 ml mixed masala<br \/>   oil<\/font><\/p>\n<div align=\"justify\"> <\/div>\n<p align=\"justify\"><font face=\"Verdana, Arial, Helvetica, sans-serif\" size=\"-1\"><strong>CURRY    SAUCE<\/strong><\/font><\/p>\n<div align=\"justify\"> <\/div>\n<p align=\"justify\"><font face=\"Verdana, Arial, Helvetica, sans-serif\" size=\"-1\">Oil<br \/>   1 large onion, sliced into rings<br \/>   7 ml (1 1\/2 t) ginger paste<br \/>   1 kg ripe tomatoes, mashed to form a puree<br \/>   Fresh coriander leaves (dhania)<br \/>   500g baby brinjals , whole, or bigger ones, cubed.<br \/>   Garlic chives<br \/>   7 ml (1 &frac12; t) garlic paste<br \/>   22-30 ml (1 &frac12; -2 t ) masala<br \/>   A few curry leaves or bay leaves<br \/>   500g cooked butter beans<\/font><\/p>\n<div align=\"justify\"> <\/div>\n<p align=\"justify\"><font face=\"Verdana, Arial, Helvetica, sans-serif\" size=\"-1\"><br \/>   Sprinkle the prawns with the masala and set aside.<br \/>   To make the basic curry sauce, heat a little oil and fry the onion until glossy.<br \/>   Stir in the garlic and ginger pastes, and ,masala. Add the tomatoes, curry leaves    and garlic chives, and simmer slowly for about 15-20 minutes until fragrant.    <\/font><\/p>\n<div align=\"justify\"> <\/div>\n<p align=\"justify\"><font face=\"Verdana, Arial, Helvetica, sans-serif\" size=\"-1\">Fry    the bringals in a little heated oil until done. Fry the prawns in oil until    they just turn pink. Add the brinjals, prawns and beans to the sauce and simmer    until fragnant.<br \/>   Sprinkle with fresh coriander leaves and serve with yellow rice. Serves 4.<br \/>   <\/font><\/p>\n<div align=\"justify\"> <\/div>\n<p align=\"justify\"><font face=\"Verdana, Arial, Helvetica, sans-serif\" size=\"-1\"> <\/font><\/p>\n","protected":false},"excerpt":{"rendered":"<p>To make a vegetable curry, omit the prawns and add 500g peas or green beans. If using large bringals, sprinkle them with salt and leave in a colander to drain for about 15 minutes. Pat dry before frying. Add breyani spices to oil for frying to add extra flavour. 500g prawns, shelled 15 ml mixed [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":57375,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[113],"tags":[1176,2816,1208],"class_list":["post-9030","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vegetarian","tag-recipe","tag-vegetable-and-prawn-curry-02-05-06","tag-vegetarian"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/radioislam.org.za\/a\/wp-content\/uploads\/2021\/09\/prawns.jpg?fit=400%2C224&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pc0QIf-2lE","jetpack_likes_enabled":true,"publishpress_future_action":{"enabled":false,"date":"2026-04-20 10:24:44","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/9030","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/comments?post=9030"}],"version-history":[{"count":0,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/9030\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media\/57375"}],"wp:attachment":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media?parent=9030"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/categories?post=9030"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/tags?post=9030"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}