Please note that all spoonful measures are flush spoonfuls.
Wash the dried prawns and soak in luke
warm water overnight. Place a saucer on top to make sure
that all the dried prawns are immersed. Use fresh dried
prawns that look like the ones in the photo.
Using a sharp knife, cut the pipengaille
into 6 inch (150 mm) lengths. Slice off with a very
the green skin of the pipengaille and put aside the
peels. (We can make a chatini with the pipengaille
peels). Be careful not to overcut. Only slice off the
green parts. With a sharp knife cut the white
pieces of pipengaille into 1/4 inch (5 mm) round slices.
Drain the soaking water
from the dried prawns and wash with cold running water.
Drain and put aside.
heavy bottomed saucepan big enough to hold all the
ingredients, put in 4 tablespoons of vegetable oil.
Allow to heat up.
In the hot oil, put in
the chopped onions, finely crushed garlic and ginger.
Mix gently and allow to cook until the onions become
transparent and cooked. Stir at intervals to avoid the
ingredients from burning.
Add the dried prawns and
stir fry gently to allow the dried prawns to semi cook.
Add the quartered tomatoes,
cover the saucepan and allow the tomato pieces to cook.
Carefully crush the tomato pieces to add some extra
sauce to the dish.
Add the pipengaille slices, the
chopped parsley and thyme and
mix well with the other ingredients. Add the chicken
stock to enrich the flavour of the dish. Stir in the
ingredients carefully, so that you do not crush the pipengaille
slices. Uniformly distribute the various ingredients in
the saucepan. Cover and allow the pipengaille and prawns to cook
over low to medium heat. Check and carefully stir at
intervals to avoid the ingredients from burning.
Check and gently stir at
regular intervals to ensure that the pipengaille cooks
and softens to your preference. Be careful not to crush
the pipengaille. You can control the amount of sauce by
either uncovering the saucepan to reduce the sauce or
add a little bit of hot water to obtain more sauce.
If the prawns are not fully cooked, add a little more
hot water if necessary to prolong the cooking. Be
careful not to add too much water. Taste the sauce for flavour and add salt to taste.
When the pipengaille is
cooked and the sauce is to your desired consistency,
turn off the gas or remove from heat. Cover and put
aside. Sprinkle with some finely chopped parsley to
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