Recettes affectives

Extraites du livre Ammu. Cuisine indienne avec amour, par Asma Khan PHOTOS Laura Edwards

1. Golda Chingri Malaikari, crevettes au lait de coco Pour 6 personnes 1 kg de grandes crevettes crues, 2 c. à café de poudre de curcuma, 2 c. à café de sel, 2 oignons, 1 bâton de 2,5 cm de cannelle de Chine, 2 gousses de cardamome verte, 2 clous de girofle, 4 c. à soupe de ghee (beurre clarifié), 2 c. à soupe d’huile végétale, 2 feuilles de laurier, 2 c. à soupe de pâte de gingembre, 1 c. à soupe de crème d’ail, 2 c. à café de poudre de piment doux, 100 ml d’eau chaude, 800 ml de lait de coco épais (en conserve), 3 piments verts, 1/2 c. à café de sucre, du riz cuit pour servir. Rincez les crevettes et décortiquez-les sans enlever leurs têtes.…

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Côté Sud (Digital) - 1 Issue, No.206

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