It looks like sand and it tastes like...something fruity, sour and zingy. Sometimes substituted by lemon or lime juice, or even tamarind, amchur (or amchoor) is an ingredient made from dried mangoes and gives a delicious cheek-sucking tartness to North Indian curries and other dishes.
Inspired by The Second Pancake's Chana Masala, I dashed out to buy some amchur from Delhi India to top off this delicious curry. However, I ended up testing it out in a simple marinade instead.
Zingy Amchur Prawns (serves one greedy girl)
200g raw tiger prawns
1 tsp Maldon salt
1 tsp amchur
Pinch of chilli flakes
1 tsp ground pepper
1 tbsp olive oil
1. Mix all the ingredients together
2. Fry the prawns in a griddle pan until pink and juicy (approx 2 mins each side)
3. Toss with some ripped up coriander leaves
Enjoy!
The Princess
Tuesday, August 26, 2008
What is....amchur?
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2 comments:
That sounds delicious. I just stir fry prawns with ginger, black pepper and soy sauce. mmmm....
They're so easy to cook up a quick supper with, aren't they? I love them!
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