Jeera (cumin) Shrimp

Ingredients
· 12 king prawns
· 4 Tbsp. ghee or possibly vegetable oil
· 1 onion finely minced
· 1 tomato sliced
· 1 inch smashed piece of fresh ginger
· 2 tsp garlic paste
· 1/2 red capsicum in thin strips
· 1 salt and pepper
· 1 Tbsp. whole cumin seeds
· 1 tsp turmeric

Method
Shell and clean and strain the prawns.
In a pan heat the oil to warm.
Fry the cumin add in the onion, ginger and garlic
When well cooked lower heat add in the turmeric, tomato and capsicum
Stir-fry till the capsicum has softened but retains its color then turn up the heat to high. Add in the prawns and coriander and stir fry for about 5 min then serve.
It takes only 15 mins to cook and can be served with either naan or rice.

Yellow Curry Chicken

Ingredients
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper

Method:

Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.

Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes. Serve with jasmine rice.