dimanche, avril 09, 2006

Hubby's Prawns with Garlic, White Wine and Tomatoes served with Tagliatelles à l'Encre de Sèche

Hubby cooked dinner this evening. Rarissimo. He has not cooked for a while now, not having much time to do so. And he's a good cook, more's the pity.

We had a very good Prawns with Garlic, White Wine and Tomatoes served with Tagliatelles à l'Encre de Sèche (Squid's Ink).

Basically for the prawns, you just need :
raw Black Tiger Prawns
extra-virgin olive oil
a few cloves of garlic
white wine
fresh tomatoes and some tomato purée
fresh herbes like basilic and parsley
crème fraîche
salt and pepper
freshly-grated parmesan cheese

You peel your prawns but keep the heads on (to add flavour to the oil). Heat up some olive oil in a frying pan and fry the prawns with the garlic. Remove the prawns, set them aside and remove the heads.

Back to the pan, add in the chopped tomatoes, white wine and tomato purée. When the sauce is cooked, add in the prawns, sprinkle some fresh basilic and parsley over them, stir in some crème fraîche, add in salt and pepper to taste. Do not overcook.

Serve hot on a bed of tagliatelles al dente and sprinkle some freshly-grated parmesan cheese over it.

On Friday evening, we had dinner in a pretty good Indian Restaurant named Ganesha (Lembergstrasse 19, Stuttgart). It was better than most of the Indian restaurants we've been to in Paris, which of course is amazing.

We had Tandoori Chicken to start with, succulent pieces of chicken thighs served on a sizzling hotplate. We also had Prawn Curry, Ceylonese Chicken Curry (very hot and spicy with whole spices, curry leaves, coconut milk), Bhindi Gosht (lamb with small crispy okra), Basmati rice and Cheese Naan.

Usually when you eat in an Indian restaurant in Continental Europe, you often could not differentiate between the different curries served and end up with the impression that they were more or less the same. But at Ganesha's, they managed to make pretty different curries (though the curries with cream in them did tend to taste the same no matter what they were called) that were good and reasonably-priced.

I recommend.

PS : As usual, sorry for the lousy photos.

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