Travel | India in the Old City

India in the Old City

It became evident while walking the streets of the Old City of Jerusalem that Indian cuisine had somewhat creeped into the culinary repertoire’s of Middle Eastern mothers. Table’s covered with garam masala, Indian rice soup mix, cardamon and curry powder filled countless shops. And this evidential influence certainly was true after analysis of my grandmother’s cooking repertoire. Teta is of course most famous for her Arabic dishes, however her prawn curry is renowned even amongst her indian friends. It’s so interesting that even a place so firm in their cultural history, and indignant of their national stance, can be so heavily influenced by foreign cuisine.

Teta’s Prawn Curry:

2 kilos of prawns
Two onions
Whole bulb of garlic
3cm piece of ginger
1 bunch corriander
1 chilli
1 tablespoon Tom Yum Paste
1 cup coconut cream
1 tablespoon pataks mild curry paste
2 tablespoons peanut butter

Blend onions, garlic, ginger, coriander, chilli and tom yum paste. Transfer mixture into a heavy based pot and pan-fry until fragrant. Add two tablespoons of Pataks mild curry paste and 1 cup coconut cream and simmer for 5 minutes.  Add two table spoons of peanut butter and add the prawns. Serve with coriander and chilli.

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