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How to Bunjal Prawns

Prawns is the largest of the shrimp family. Although it can be curried like shrimp, the Bunjal is by far the better in every respect with regard to consumption.

This is really a great recipe with exceptional flavors and taste .

Ingredients:

  • 2 lbs prawns 14/16 pieces per lb
  • 2 tablespoon curry powder (heap)
  • 1/2 tablespoon Turmeric
  • 1 tablespoon ground Cumin
  • 1 tablespoon ground Coriander
  • 1 large onion(chopped)
  • 1/2 head garlic(chopped)
  • 2 medium tomatoes(chopped)
  • 1 medium hot pepper (chopped)
  • Juice of 1 large lime
  • Salt to taste
  • 2 pot spoon oil

Preparation:

Remove shell and de-vein prawns, wash, and set aside.

Mix all other ingredients in a bowl, except oil and lime juice. Add 1/2 cup water to mixture and mix into a thick paste.

Heat oil and add mixture, stir for 3 minutes.

Add 1/2 cub water and allow to simmer until water evaporates. Continue Stirring.

Add prawns and lime juice and stir. Let mixture cover prawns. Keep stirring and do not cove.

Cook for 3-4 more minutes. Remove from the heat and do not cover.

Eat anyhow and with anything  РJust Superb!

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How to Bunjal Goat

Bunjal Goat should be prepare on a charcoal grill with wet wood to produce smoke.

The blend of the ingredients with the meat and smoke makes this meal different, and very tasty.

It can be prepared in the kitchen, but the smokey blend will be absent. Nevertheless, the meal will still stand above most.

Ingredients:

  • 4-5 lbs goat meat
  • 2 tablespoon curry powder (heap)
  • 1 teaspoon ground cumin (heap)
  • 1 tablespoon ground coriander (heap)
  • 1 tablespoon ground turmeric
  • 2 medium onions (chopped)
  • 1 head garlic (chopped)
  • 1/2 tablespoon thyme
  • 1 large hot pepper (chopped)
  • Salt to taste
  • 2 potspoon oil

Preparation:

Clean the goat meat and remove as much fat as possible, then wash, and set aside.

Prepare charcoal grill.

Mix all ingredient except oil in a bowl, add water, and mix.

Place a pan or pot with oil over the grill and allow it to get hot. Add mixture to the pot and stir for 3-4 minutes.

Add meat to the pot and stir. Allow the meat to release its own juice. You may need to add a little water to achieve this.

When the meat begins to fry, add 2-3 cups of water, then cover the grill (not the pot).

Allow it to cook for a few minutes, then remove the grill cover and stir

Add water when necessary and stir.

Check charcoal and wood, add when necessary, and remember the wood should be wet – Repeat. ,

When the meat reaches the desired tenderness, allow all the water to evaporate.

Stir fry for a few minutes, then remove it from the grill.

Remove all excess oil.

Serve with Rice, Roti, or Alone – really exotic!

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How to Bunjal Duck

Bunjal duck/drake is an exotic and rare meal. You have to taste it to be able to describe the flavor.

Drake is the male and the meat is better because of less fat. This meal can also be prepared on a charcoal grill with wet wood for smoke.

Ingredients:

  • 6-8 lbs duck (drake) – the larger the better
  • 3 1/2 tablespoon curry powder (heap)
  • 1 tablespoon ground cumin (heap)
  • 1 tablespoon ground coriander (heap)
  • 1 large onion (chopped)
  • 3/4 head garlic (chopped)
  • 1/2 cup oil (Excess oil will be removed when finish cooking)
  • Salt to taste (be careful, finished product will have a very thick sauce)
  • 1 large hot pepper(chopped)

Preparation:

Clean duck/drake, remove as much skin as possible, chop into small pieces, wash, and  set aside.

Add all ingredients (except oil) into a bowl and mix. Add a little water to make mix into a thick paste

Heat oil in a pan or pot, add mixture, and stir. Continue stirring for 3-4 minutes.

Add meat and stir for 5 minutes. Add a little water and continue to stir for 30 seconds. Then reduce heat and allow to cook.

Add a little water from time to time as needed.

When the meat reaches desired tenderness, allow all the water to evaporate. The meat must be in sauce and oil. Stir for 1-2 minutes.

Remove from the heat and let it cool.

Remove all excess oil (use a spoon if necessary)

Great with Rice, Roti, Dhal Puri, Dhal and Rice, or Alone.

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How to Bunjal Chicken

Bunjal (Bungal, Bunjhal) is similar to curry but not identical. Bunjal uses a little more of everything and a little less salt. It is more like a stir fry curry (not a curry that loses it’s water content).

It is a very thick sauce that clings to the meat. Bunjal is more healthy, because more of the meat fat melts into oil. So there is more oil to discard.

Curry cooks the meat by boiling the ingredients into the meat, bunjal fries the ingredients into the meat, without absorbing any oil.

Ingredients:

  • 5-6 lbs of chicken
  • 3 tablespoons of curry powder (heap)
  • 1 tablespoon of ground cumin (heap)
  • 1 tablespoon of ground coriander (heap)
  • Salt to taste
  • 1 large onion (chopped)
  • 1/2 head of garlic (chopped)
  • 1 medium hot pepper (chopped)
  • 1/3 cup of oil or 3 potspoon
  • 1 lime

Preparation:

Clean and remove the chicken’s skin. Chop in medium pieces (1 chicken quarter into 4 pieces). Wash with the juice of 1 lime and set aside.

Combine all the other ingredients except the oil. Add some water and mix.

Heat some oil in a pan or pot. Add the mixture and stir for 3 minutes. Add chicken and stir. Now cover this for 3 minutes. Remove the cover and lower the heat to medium. Stir until all the water evaporates.

Continue to stir fry. Add a little water to allow the chicken to cook. Do not add too much water, but just enough to cook the chicken.

When the chicken is fully cooked, and all the water has evaporated, drain off the excess oil. The gravy must be very thick and clinging to the meat

WONDERFUL WITH ROTI, DAHL AND RICE, OR FINGER FOOD

Good for 5-6 servings

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