Medium or Large Prawns: 200gms (shelled, de-veined, heads removed)
Onions, sliced: 1 cup
Ginger Paste: 2 table spoons
Garlic Paste: 1 table spoon
Red Chili Powder: 1 tea-spoon
Green Chili: 8-10
Coconut Milk: 2 cups
Vegetable Oil: 2 table spoons
It is a Bangladeshi classic, a must item if entertaining. It has a creamy, smooth texture and rich flavors. It’s not overly spicy, so kids love it too. There are many versions of this, but this is how my grandma always made this.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.
Easy Crab Cakes
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy