Prawn Ghee Roast
- Ingredientia:
- Coriandri semina 2 tbsp
- Cumini semina 1 tsp
- piperis nigri grana 1 tsp
- Foenigraeci 1 tsp
- Sinapis 1 tsp < Papaver seminis 1 tsp
Crustulum
- Byedgi chillies rubrae/ Kashmiri chillies rubrae 10-12, nos.
- Cashew 3-4 nos.
- Jaggery 1 tbsp
- Allium caryophyllorum 8-10, nos.
- Tamarind crustulum 2 tbsp
- Sal gustare - Method: Pone sartagines in alto flammam & bene calefacies, sartagine calefacta demittito flammam & semina coriandrum adde simul cum remanentibus aromatibus, torrere bene submissa flamma, donec redolens. Accipe nunc totum rubrum chillies & semina secando scissoris ope. Adde aquam calidam, & riga frigidas residua & cashes simul in phiala, madens semel in dolium mixti tritoris cum aromatibus assatis adde. Reliqua deinde farinam adicies, fac ut exiguo aqua utaris, omnia denique in farinam teres.
- Condita ghee tosta:
Marinandi squillae
- Prawns P. CCCC
- Salis ad gustum
- Pulvis turmeric tsp
- Lemon suci I tsp
- Ghee 6 tbsp
- Curry folia 10-15 nos.
- Lemon sucus 1 tsp - Methodus: Ad squillas squillas ure torquandas oportebit marinare squillas, eo de vena squillas & ablue. Adde squillas venas in phialam & salem, pulverem turmericanum, succum citrinum, bene misce & abjicias, donec ghee masale assatum facimus. Ad faciendam ghee assandam masalam, sartagines in alta flamma pone & bene calefacies, insuper adde 3 tbsp ghee ad sartagines & bene calefaciat. Ghee semel calefacta, farinam quam antea fecimus & coques in media flamma continue excitando, farinam coques donec nigrescat & putrefaciat...