Minyak But-But (Herba Jawi)

Informasi Produk
Minyak but-but mengandung lebih dari 100 jenis herba, termasuk jenis tumbuhan yang digunakan oleh burung but–but untuk membuat sarang. Masyarakat sejak dahulu mempercayai minyak ini mampu untuk mengobati patah tulang, terkilir dan lain–lain.

Minyak BUT-BUT sangat bermanfaat bagi anak-anak, dewasa maupun orang tua. Dapat digunakan untuk mengatasi masalah dari ujung rambut hingga ujung kaki.

Khasiat Minyak BUT-BUT HPA

Patah tulang dengan cara di oleskan di bagian yang patah dan di sinergikan dengan kapsul radix.

Untuk wasir/ambeyen dengan cara di oleskan di bagian anus dan di sinergikan dengan ficus dan pelawas.
Luka bakar, tersiram air panas, eksim, kudis dan panu.
Diare atau keracunan makanan dengan cara di minum dengan air hangat.
Perut kembung. Panaskan dan oleskan pada daun sirih, lalu tempelkan pada perut.
Asma, oleskan pada bagian dada dan diminum setengah sendok teh tiap mau tidur.
Stroke, panaskan dan oleskan di seluruh bagian tubuh yang lumpuh setiap hari.
Anak sering ngompol di malam hari, oleskan minyak but-but di pusernya sebelum tidur.
Untuk urut dan pijat


Komposisi:

* Kaemferia Galanga 1,5 gr.
* Melaleuca Leucodendron 2 gr.
* Eugenia Aromatica 2 gr.
* Tinospora Crispa 2 gr.
* Cocos Nucifera Oil 50 ml.

Harga: Rp30.000,-

Minyak But-But (Herba Jawi)

Informasi Produk
Minyak but-but mengandung lebih dari 100 jenis herba, termasuk jenis tumbuhan yang digunakan oleh burung but–but untuk membuat sarang. Masyarakat sejak dahulu mempercayai minyak ini mampu untuk mengobati patah tulang, terkilir dan lain–lain.

Minyak BUT-BUT sangat bermanfaat bagi anak-anak, dewasa maupun orang tua. Dapat digunakan untuk mengatasi masalah dari ujung rambut hingga ujung kaki.

Khasiat Minyak BUT-BUT HPA

Patah tulang dengan cara di oleskan di bagian yang patah dan di sinergikan dengan kapsul radix.

Untuk wasir/ambeyen dengan cara di oleskan di bagian anus dan di sinergikan dengan ficus dan pelawas.
Luka bakar, tersiram air panas, eksim, kudis dan panu.
Diare atau keracunan makanan dengan cara di minum dengan air hangat.
Perut kembung. Panaskan dan oleskan pada daun sirih, lalu tempelkan pada perut.
Asma, oleskan pada bagian dada dan diminum setengah sendok teh tiap mau tidur.
Stroke, panaskan dan oleskan di seluruh bagian tubuh yang lumpuh setiap hari.
Anak sering ngompol di malam hari, oleskan minyak but-but di pusernya sebelum tidur.
Untuk urut dan pijat


Komposisi:

* Kaemferia Galanga 1,5 gr.
* Melaleuca Leucodendron 2 gr.
* Eugenia Aromatica 2 gr.
* Tinospora Crispa 2 gr.
* Cocos Nucifera Oil 50 ml.

Harga: Rp30.000,-

Chapter Three Teasers

“Um, hi,” I said, making myself known.

“Hey, Mama, look what Dad got us!” Aiden yelled excitedly.

Placing my hands on my hips and smiling at Emmett, I asked, “And is Dad going to take care of these little ones?”

“Yes.” Emmett smiled in that childlike way he sometimes did, dragging the word out. “They’re going to be my new jogging buddies.”

Chapter Three Teasers

“Um, hi,” I said, making myself known.

“Hey, Mama, look what Dad got us!” Aiden yelled excitedly.

Placing my hands on my hips and smiling at Emmett, I asked, “And is Dad going to take care of these little ones?”

“Yes.” Emmett smiled in that childlike way he sometimes did, dragging the word out. “They’re going to be my new jogging buddies.”

Kids

Kids

Satori moments and what they really mean

No - This is not a Japanese inspired post.  It's about the word and seemingly what it has replaced in my perception as of late.  So for those of us who are lazy : Satori.  Take a sec to go check this out - seriously I'll wait.





I had never heard this word before until several weeks ago in my Logic and Design weekly lecture.  Now the lectures are there to help maintain a human and explanation apart of the learning process, it is also extremely helpful to people who don't actually mind listening and learning as a process.  So satori is a moment of enlightenment and has very similar meaning to epiphany.  My professor giving the lectures refers to these moments a lot and also seems to put multiple explanations to it. 



A-HA! 



I seem to think that not only does Satori seem now like a bit more odd and unique for explaining this moment but it also serves as a conversation piece.  Hence here we are.  How many times have you ever heard this word?



In summary satori is a fancy way of saying A-HA and also a way to keep conversation grooving along.  Hope this either entertained you or satori-ed you. 

Satori moments and what they really mean

No - This is not a Japanese inspired post.  It's about the word and seemingly what it has replaced in my perception as of late.  So for those of us who are lazy : Satori.  Take a sec to go check this out - seriously I'll wait.





I had never heard this word before until several weeks ago in my Logic and Design weekly lecture.  Now the lectures are there to help maintain a human and explanation apart of the learning process, it is also extremely helpful to people who don't actually mind listening and learning as a process.  So satori is a moment of enlightenment and has very similar meaning to epiphany.  My professor giving the lectures refers to these moments a lot and also seems to put multiple explanations to it. 



A-HA! 



I seem to think that not only does Satori seem now like a bit more odd and unique for explaining this moment but it also serves as a conversation piece.  Hence here we are.  How many times have you ever heard this word?



In summary satori is a fancy way of saying A-HA and also a way to keep conversation grooving along.  Hope this either entertained you or satori-ed you. 

generalPurpose sensemakingSystems & informationColocation

General Purpose Sensemaking Systems and Information Colocation | Smart Data Collective

When reference data, transactional data, and even user queries are colocated in the same data structures and is the same indexes as the extracted features from text, video, biometrics, and so on … something very exciting happens: data naturally finds data and context can accumulate.


Jeff Jonas: Accumulating Context: Now or Never


Sensing importance across a sea of dynamic systems with constantly changing data requires the accumulation and persistence of context.  (I am using the term persistence here to mean storing/saving what one has observed and learned – in a database for example.)


...a system will be more intelligent when it can persist context on data streams… achieved by taking every new data point (observation) received and first querying historical observations to determine how this new data point relates...with Sequence Neutral processing – whereby the final context is the same despite the order in which observations are processed...


danLinstedt


...the brain may be made up of two types of basic functions: short-term, and long term memory, but the structure underneath is the same (synapses, dendrites, neurons, etc..) And the functions break down into immediate, versus nightly processing.

generalPurpose sensemakingSystems & informationColocation

General Purpose Sensemaking Systems and Information Colocation | Smart Data Collective

When reference data, transactional data, and even user queries are colocated in the same data structures and is the same indexes as the extracted features from text, video, biometrics, and so on … something very exciting happens: data naturally finds data and context can accumulate.


Jeff Jonas: Accumulating Context: Now or Never


Sensing importance across a sea of dynamic systems with constantly changing data requires the accumulation and persistence of context.  (I am using the term persistence here to mean storing/saving what one has observed and learned – in a database for example.)


...a system will be more intelligent when it can persist context on data streams… achieved by taking every new data point (observation) received and first querying historical observations to determine how this new data point relates...with Sequence Neutral processing – whereby the final context is the same despite the order in which observations are processed...


danLinstedt


...the brain may be made up of two types of basic functions: short-term, and long term memory, but the structure underneath is the same (synapses, dendrites, neurons, etc..) And the functions break down into immediate, versus nightly processing.

Turkey Curry

Turkey is not just for Christmas and Thanksgiving and can now be found in shops throughout the year. This turkey curry recipe can be made in any season. However this recipe will come in very handy at times when the supply of fresh birds is plentiful but new ideas on how to use leftovers may be thin on the ground. Fresh meat can be used but this recipe has been specially designed to spice up those pieces that prove to be surplus to the demands of Christmas Day. Think of this as a sort of turkey stir fry and it is best cooked in a karai or wok type pan.

Turkey Curry

2 - 4 tablespoons vegetable oil

1 teaspoon black mustard seeds

1 teaspoon cumin seeds

 teaspoon fenugreek seeds

1 teaspoon ground coriander

1 teaspoon paprika

½ teaspoon black peppercorns, cracked

½ teaspoon turmeric

½ - 1 teaspoon ground chillies, according to taste

2 - 3 cloves garlic, finely chopped or grated

1 inch cube fresh root ginger, grated

2 large onions, finely chopped

½  - 1 red pepper, cut into fine strips

1 - 2 fresh red chillies, finely chopped

1 tablespoon tamarind puree (or substitute more lemon juice)

4-6 tomatoes, chopped

600 grams (1 lb 4 oz)  pre-cooked turkey, shredded

2 tablespoons fresh coriander leaves, torn or coarsely chopped

Salt, pepper and lemon juice to your taste



Heat the vegetable oil in a wok and stir fry all of the first eight listed spices for about 30 seconds, then add garlic and ginger and fry for a further 30 seconds.

Next add onions, red pepper, fresh chillies, tamarind and tomatoes and stir-fry for 5 minutes. (If you have trouble obtaining the tamarind you could add some extra lemon juice as a souring substitute but do hunt for the real thing as nothing else really gives the same flavour).

Finally add the cooked turkey pieces and stir-fry until all is heated through and piping hot. (Fresh turkey cut into small cubes could be added here instead and cooked for about 15 - 20 minutes in the sauce). Throw in the coriander leaves, adjust seasoning and add some water if required so that there is plenty of sauce to the dish.



Chicken can be used instead of turkey very successfully for this recipe - so why not try both variations? I find that a nice pea pilau or some sort of vegetable rice creation to be the perfect accompaniment to this dish. However if you are in a hurry just try adding cooked peas (plus perhaps a can of sweet corn) to cooked plain basmati rice - a quick stir and you have a very colourful addition for the table without the extra oil (and calories) needed for a proper cooked pilau.

Gobble, gobble - a great turkey curry that is certainly too good to have just at Thanksgiving and Christmas.

Turkey Curry

Turkey is not just for Christmas and Thanksgiving and can now be found in shops throughout the year. This turkey curry recipe can be made in any season. However this recipe will come in very handy at times when the supply of fresh birds is plentiful but new ideas on how to use leftovers may be thin on the ground. Fresh meat can be used but this recipe has been specially designed to spice up those pieces that prove to be surplus to the demands of Christmas Day. Think of this as a sort of turkey stir fry and it is best cooked in a karai or wok type pan.

Turkey Curry

2 - 4 tablespoons vegetable oil

1 teaspoon black mustard seeds

1 teaspoon cumin seeds

 teaspoon fenugreek seeds

1 teaspoon ground coriander

1 teaspoon paprika

½ teaspoon black peppercorns, cracked

½ teaspoon turmeric

½ - 1 teaspoon ground chillies, according to taste

2 - 3 cloves garlic, finely chopped or grated

1 inch cube fresh root ginger, grated

2 large onions, finely chopped

½  - 1 red pepper, cut into fine strips

1 - 2 fresh red chillies, finely chopped

1 tablespoon tamarind puree (or substitute more lemon juice)

4-6 tomatoes, chopped

600 grams (1 lb 4 oz)  pre-cooked turkey, shredded

2 tablespoons fresh coriander leaves, torn or coarsely chopped

Salt, pepper and lemon juice to your taste



Heat the vegetable oil in a wok and stir fry all of the first eight listed spices for about 30 seconds, then add garlic and ginger and fry for a further 30 seconds.

Next add onions, red pepper, fresh chillies, tamarind and tomatoes and stir-fry for 5 minutes. (If you have trouble obtaining the tamarind you could add some extra lemon juice as a souring substitute but do hunt for the real thing as nothing else really gives the same flavour).

Finally add the cooked turkey pieces and stir-fry until all is heated through and piping hot. (Fresh turkey cut into small cubes could be added here instead and cooked for about 15 - 20 minutes in the sauce). Throw in the coriander leaves, adjust seasoning and add some water if required so that there is plenty of sauce to the dish.



Chicken can be used instead of turkey very successfully for this recipe - so why not try both variations? I find that a nice pea pilau or some sort of vegetable rice creation to be the perfect accompaniment to this dish. However if you are in a hurry just try adding cooked peas (plus perhaps a can of sweet corn) to cooked plain basmati rice - a quick stir and you have a very colourful addition for the table without the extra oil (and calories) needed for a proper cooked pilau.

Gobble, gobble - a great turkey curry that is certainly too good to have just at Thanksgiving and Christmas.

Chapter Two Teasers

She pushed her long blonde hair behind her shoulder and bit on her lip lightly, reminding me of Bella and making me smile as I watched. - Emmett

Chapter Two Teasers

She pushed her long blonde hair behind her shoulder and bit on her lip lightly, reminding me of Bella and making me smile as I watched. - Emmett

Happy Thanksgiving

Fun Facts

Turkeys are known to spend the night in trees.

Domesticated turkeys cannot fly, however wild turkeys can fly up to 55 miles per hour over short distances.

Corn is one of the popular symbols of thanksgiving. It came in many varieties and colors - red, white, yellow and blue. Some Americans considered blue and white corn sacred. The oldest corns date 7000 years back and were grown in Mexico.

Turkeys can drown if they look up when it's raining.
There was no milk, cheese, bread, butter or pumpkin pie at the original Thanksgiving Day feast.

The cranberry got its name because the pale pink blossoms on the plant resembled a crane’s head and neck. The name craneberry stuck, eventually becoming cranberry. Fresh cranberries are ideal for cranberry sauce.

Part of the reason that Swanson started creating T.V. Dinners in 1953 was because they needed to find something to do with 260 tons of frozen turkeys that were left over from Thanksgiving. Talk about a lot of Turkey dinners!

Here's one of those funny Thanksgiving facts: Turkeys have heart attacks. When the Air Force conducted test runs, breaking the sound barrier, fields of turkeys would drop dead.
Sarah Josepha Hale is credited as the person most responsible for making Thanksgiving a national holiday in the United States. She also authored “Mary Had A Little Lamb”


Fossil evidence shows that turkeys roamed the Americas 10 million years ago.

91% of Americans eat turkey on Thanksgiving Day. Fifty percent of Americans put the stuffing inside the Turkey.

President Abraham Lincoln established the original date for our National Thanksgiving Day celebration in 1863. President Thomas Jefferson scoffed at the idea of establishing a national “Thanksgiving Day.” Thomas Jefferson thought the concept of Thanksgiving was "the most ridiculous idea I’ve ever heard."
According to the National Turkey Foundation, when Armstrong and Aldrin sat down to eat their first meal on the moon, their foil food packets contained roasted turkey.
The average person consumes 4,500 calories on Thanksgiving Day and Americans feast on 535 million pounds of turkey.

Contrary to popular belief, the Pilgrims did not have big buckles on their clothing, shoes, or hats. Buckles did not come into fashion until the late 1600s – more appropriate for the Salem Witchcraft trial time period.

The Plymouth Pilgrims dined with the Wampanoag Indians for the First Thanksgiving.
Turkeys have had a pop-culture effect in that Big Bird's outfit is made entirely of turkey feathers.
Turkeys were one of the first animals in the Americas to be domesticated.
Benjamin Franklin wanted the turkey to be our national bird.

The night before Thanksgiving is the single biggest day for bar sales in the United States. Bigger than New Year's Eve. Bigger than the Super Bowl. Even bigger than St. Patricks Day.

Only male (tom) turkeys gobble. Females make a clicking noise. The famous gobble is actually a seasonal mating call.

Turkey is the traditional dish for the Thanksgiving feast. There is no official reason or declaration for the use of turkey. They just happened to be the most plentiful meat available at the time of the first Thanksgiving in 1621, starting the tradition.

Do you know which state is the top turkey-producer in the country? The great state of Minnesota.

Cranberries of the highest quality will always bounce! (If you try this at home, please wash the cranberries before eating. Twenty percent of cranberries eaten are eaten on Thanksgiving.
Congress did not declare Thanksgiving a national holiday until 1941.

On the West Coast Dungeness crab is commonly used as an alternate main dish instead of turkey, as crab season starts in early November.

The Detroit Lions are the reason there's football on Thanksgiving. The Detroit Lions are also the reason a lot of other teams have gotten easy wins on Thanksgiving. The NFL games that are now an indispensable part of Thanksgiving started back in 1934. That year, a guy named G.A. Richards bought the franchise, which, at the time, was called the Portsmouth (Ohio) Spartans and moved it to Detroit. In order to compete with the Tigers for a market share of Detroit's sports fans, he had to get creative. So he decided to schedule one of their games that season for Thanksgiving, against the defending world champion Chicago Bears. The game sold out, it was broadcast nationwide on NBC radio, it was a huge success and the tradition stuck.

As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them." – John F. Kennedy

Happy Thanksgiving

Fun Facts

Turkeys are known to spend the night in trees.

Domesticated turkeys cannot fly, however wild turkeys can fly up to 55 miles per hour over short distances.

Corn is one of the popular symbols of thanksgiving. It came in many varieties and colors - red, white, yellow and blue. Some Americans considered blue and white corn sacred. The oldest corns date 7000 years back and were grown in Mexico.

Turkeys can drown if they look up when it's raining.
There was no milk, cheese, bread, butter or pumpkin pie at the original Thanksgiving Day feast.

The cranberry got its name because the pale pink blossoms on the plant resembled a crane’s head and neck. The name craneberry stuck, eventually becoming cranberry. Fresh cranberries are ideal for cranberry sauce.

Part of the reason that Swanson started creating T.V. Dinners in 1953 was because they needed to find something to do with 260 tons of frozen turkeys that were left over from Thanksgiving. Talk about a lot of Turkey dinners!

Here's one of those funny Thanksgiving facts: Turkeys have heart attacks. When the Air Force conducted test runs, breaking the sound barrier, fields of turkeys would drop dead.
Sarah Josepha Hale is credited as the person most responsible for making Thanksgiving a national holiday in the United States. She also authored “Mary Had A Little Lamb”


Fossil evidence shows that turkeys roamed the Americas 10 million years ago.

91% of Americans eat turkey on Thanksgiving Day. Fifty percent of Americans put the stuffing inside the Turkey.

President Abraham Lincoln established the original date for our National Thanksgiving Day celebration in 1863. President Thomas Jefferson scoffed at the idea of establishing a national “Thanksgiving Day.” Thomas Jefferson thought the concept of Thanksgiving was "the most ridiculous idea I’ve ever heard."
According to the National Turkey Foundation, when Armstrong and Aldrin sat down to eat their first meal on the moon, their foil food packets contained roasted turkey.
The average person consumes 4,500 calories on Thanksgiving Day and Americans feast on 535 million pounds of turkey.

Contrary to popular belief, the Pilgrims did not have big buckles on their clothing, shoes, or hats. Buckles did not come into fashion until the late 1600s – more appropriate for the Salem Witchcraft trial time period.

The Plymouth Pilgrims dined with the Wampanoag Indians for the First Thanksgiving.
Turkeys have had a pop-culture effect in that Big Bird's outfit is made entirely of turkey feathers.
Turkeys were one of the first animals in the Americas to be domesticated.
Benjamin Franklin wanted the turkey to be our national bird.

The night before Thanksgiving is the single biggest day for bar sales in the United States. Bigger than New Year's Eve. Bigger than the Super Bowl. Even bigger than St. Patricks Day.

Only male (tom) turkeys gobble. Females make a clicking noise. The famous gobble is actually a seasonal mating call.

Turkey is the traditional dish for the Thanksgiving feast. There is no official reason or declaration for the use of turkey. They just happened to be the most plentiful meat available at the time of the first Thanksgiving in 1621, starting the tradition.

Do you know which state is the top turkey-producer in the country? The great state of Minnesota.

Cranberries of the highest quality will always bounce! (If you try this at home, please wash the cranberries before eating. Twenty percent of cranberries eaten are eaten on Thanksgiving.
Congress did not declare Thanksgiving a national holiday until 1941.

On the West Coast Dungeness crab is commonly used as an alternate main dish instead of turkey, as crab season starts in early November.

The Detroit Lions are the reason there's football on Thanksgiving. The Detroit Lions are also the reason a lot of other teams have gotten easy wins on Thanksgiving. The NFL games that are now an indispensable part of Thanksgiving started back in 1934. That year, a guy named G.A. Richards bought the franchise, which, at the time, was called the Portsmouth (Ohio) Spartans and moved it to Detroit. In order to compete with the Tigers for a market share of Detroit's sports fans, he had to get creative. So he decided to schedule one of their games that season for Thanksgiving, against the defending world champion Chicago Bears. The game sold out, it was broadcast nationwide on NBC radio, it was a huge success and the tradition stuck.

As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them." – John F. Kennedy

Curry Prawns Recipe

Prawns are an excellent main ingredient for a curry as they cook quickly but absorb spice flavours well and have a nice texture. This Curry Prawns recipe is based on a Bengali shrimp curry that is very popular in the Calcutta area of India.

The difference between “prawns” and “shrimps”? You may well ask. In strict biological terms they are different creatures but for most culinary purposes they are taken to be one and the same thing, the exact word used being usually dependant on their relative sizes. In the UK we generally refer to shrimps as the seafood that is quite small in size and often used for “potted shrimp” for example, while prawns will be much bigger with the term king prawn being used for the biggest available. Other countries have different uses of these names - for example king prawns are called jumbo shrimps in some places - but an end to this confusion! Here we will be using a simple to follow Curry Prawns recipe with some classic Bengali spicing.

Curry Prawns Recipe

2 teaspoons mustard seeds

2 teaspoons ground red chillies

3 tablespoons hot water

2 - 3 cloves

½ teaspoon cardamom seeds

4-5 tablespoons strained, thick natural yoghurt

2 teaspoons ground coriander

½ teaspoon ground cinnamon

½ teaspoon turmeric

1 teaspoon dried mango powder (amchoor powder)

500 grams (1 lb 2 oz) raw king prawns, peeled with heads, tails and veins removed

Salt, pepper and lemon juice for final seasoning

Fresh coriander sprigs and / or white poppy seeds to garnish



Soak the mustard seeds and chillies in the hot water for about 30 minutes. Then put the cloves and cardamom seeds into the soaked mixture and pour it all into a mortar and pound into a loose paste and put aside.

Next whisk the yoghurt until smooth and add in the ground coriander, cinnamon, turmeric and dried mango powder (do try and obtain this unusual spice as although it is exceedingly sour it really adds a very distinctive taste to the finished dish).

In a large frying pan or wok, heat the oil (a couple of tablespoons will do) and then add your prepared spice paste mixture. Stir fry for a minute or two, then add the spiced yoghurt mix, stir again and then simmer briefly before turning down the heat a bit. The prawns are then added carefully and cooked for 3 - 5 minutes until they are pink. Don’t forget a final check on the seasoning and adjust where necessary.

Garnish with either fresh coriander leaves or white poppy seeds (or even both).



This Bengali-style Curried Prawns recipe only needs the addition of basmati rice to bring you the authentic taste of Calcutta, without the need to leave your kitchen. If you live in Calcutta, it's even more authentic!

Curry Prawns Recipe

Prawns are an excellent main ingredient for a curry as they cook quickly but absorb spice flavours well and have a nice texture. This Curry Prawns recipe is based on a Bengali shrimp curry that is very popular in the Calcutta area of India.

The difference between “prawns” and “shrimps”? You may well ask. In strict biological terms they are different creatures but for most culinary purposes they are taken to be one and the same thing, the exact word used being usually dependant on their relative sizes. In the UK we generally refer to shrimps as the seafood that is quite small in size and often used for “potted shrimp” for example, while prawns will be much bigger with the term king prawn being used for the biggest available. Other countries have different uses of these names - for example king prawns are called jumbo shrimps in some places - but an end to this confusion! Here we will be using a simple to follow Curry Prawns recipe with some classic Bengali spicing.

Curry Prawns Recipe

2 teaspoons mustard seeds

2 teaspoons ground red chillies

3 tablespoons hot water

2 - 3 cloves

½ teaspoon cardamom seeds

4-5 tablespoons strained, thick natural yoghurt

2 teaspoons ground coriander

½ teaspoon ground cinnamon

½ teaspoon turmeric

1 teaspoon dried mango powder (amchoor powder)

500 grams (1 lb 2 oz) raw king prawns, peeled with heads, tails and veins removed

Salt, pepper and lemon juice for final seasoning

Fresh coriander sprigs and / or white poppy seeds to garnish



Soak the mustard seeds and chillies in the hot water for about 30 minutes. Then put the cloves and cardamom seeds into the soaked mixture and pour it all into a mortar and pound into a loose paste and put aside.

Next whisk the yoghurt until smooth and add in the ground coriander, cinnamon, turmeric and dried mango powder (do try and obtain this unusual spice as although it is exceedingly sour it really adds a very distinctive taste to the finished dish).

In a large frying pan or wok, heat the oil (a couple of tablespoons will do) and then add your prepared spice paste mixture. Stir fry for a minute or two, then add the spiced yoghurt mix, stir again and then simmer briefly before turning down the heat a bit. The prawns are then added carefully and cooked for 3 - 5 minutes until they are pink. Don’t forget a final check on the seasoning and adjust where necessary.

Garnish with either fresh coriander leaves or white poppy seeds (or even both).



This Bengali-style Curried Prawns recipe only needs the addition of basmati rice to bring you the authentic taste of Calcutta, without the need to leave your kitchen. If you live in Calcutta, it's even more authentic!

la mer n'existe pas 2

la mer n'existe pas 2