Prawn Stuffed Peppers Recipe
Cooking method for Prawn Stuffed Peppers
Bake the aubergine whole in a preheated oven for 40 minutes at 220 degrees. Slice open when cooked and scoop out the flesh and process in a blender. Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the prawns and cook for 1 minute on each side. Add half a cup of water and simmer gently until most of the water evaporates. Now stir in the aubergine, sprinkle over the garam massalla and coriander leaves and stir. Slice the peppers in half discarding the seeds and pith. Stuff with the prawn mixture, top with the breadcrumbs and bake in a preheated oven for 20 minutes at 220 degrees.
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