anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,basmati rice,green beans (french beans),ginger,salt,bay leaves (tej patta),cardamom (elaichi) podsseeds,mint leaves (pudina),red chilli powder,cloves garlic,carrot,onion,cinnamon stick (dalchini),cloves (laung),coriander powder,potato (aloo),turmeric powder,green chillies,sunflower oil

One Pot Vegetable Biryani Recipe In Preethi Electric Pressure Cooker, 2 Green Chillies,3 Cloves (Laung),1/2 cup Green beans (French Beans) - diced,1 inch Cinnamon Stick (Dalchini),Salt - to taste,Sunflower Oil - for cooking,1 cup Potatoes (Aloo) - peeled and diced,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),2 inch Ginger - grated,4 Cardamom (Elaichi) Pods/Seeds,2 Bay leaves (tej patta),2 cups Basmati rice - rinsed,1/2 cup Carrots (Gajjar) - diced,1/2 cup Tomato - pureed,1 Onion - roughly chopped,1 teaspoon Turmeric powder (Haldi),Mint Leaves (Pudina) - a small bunch roughly chopped,6 cloves Garlic, 45, Tamil Nadu, To begin making the One Pot Pressure Cooker Vegetable Biryani Recipe, first grind the onion, garlic, ginger, green chili into a paste using the Zodiac Mixer Grinder .
The small jar is my favorite, it really helps when you have to make a small quantity of biryani masala paste.The next step to make the one pot vegetable biryani is to cook the biryani directly in the electric pressure cooker.
Set the mode to gravy mode and we will cook the masala for the biryani.Note, is you don't have the electric pressure cooker, you can also make the pressure cooker biryani recipe using a regular pressure cooker and it will work just as fine.
Add the oil and the ginger garlic paste.
Saute the ginger garlic paste, until the raw smell goes away.
Add the spices - cloves, cinnamon stick, bay leaves and cardamom and the spice powders.
Saute the spices in the biryani onion masala.
Add the tomato puree, 1-1/2 cups water, rice, salt and mint leaves.Lock the lid of the electric pressure cooker in place.
Change the setting in the biryani mode and allow the timer to set itself and wait until it turns to keep warm mode.
If you are using a regular pressure cooker, then simple close the pressure cooker and cook for 3 to 4 whistles and turn off the heat.
Allow the pressure to release naturally.
Once the one pot vegetable biryani comes to keep warm mode, allow the pressure to release naturally.
Once done, stir the vegetable biryani gently and transfer to a bowl and serve.Serve the One Pot Vegetable Biryani Recipe along with Hyderabadi Bagara Baingan or Hyderabadi Mirchi ka salan and raita for a one dish dinner or lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Rice/Preethi_Electric_Pressure_Cooker_One_Dish_Vegetable_Biryani_Recipe_Video-1.jpg, 19
Ingredients: salt,wheat (dalia godumai rava),yellow moong dal (split),green beans (french beans),ginger,green chillies,ghee,cardamom (elaichi) podsseeds,asafoetida (hing),black peppercorns,carrot,dry red chilli,curry leaves,cinnamon stick (dalchini),cumin seeds (jeera),turmeric powder,cloves (laung),garam masala powder

Fada Ni Khichdi Recipe, 1 Dry Red Chilli,1/2 teaspoon Turmeric powder (Haldi),1 Carrot (Gajjar) - finely chopped,1/2 teaspoon Whole Black Peppercorns - coarsely crushed,1/2 inch Ginger - grated,Salt - to taste,1 Cardamom (Elaichi) Pods/Seeds,2 Green Chillies - slit,1/2 teaspoon Garam masala powder,1 cup Broken Wheat (Dalia/ Godumai Rava),1/2 tablespoon Cumin seeds (Jeera),1 tablespoon Ghee,1/4 cup Yellow Moong Dal (Split),1/4 cup Green beans (French Beans) - finely chopped,2 Cloves (Laung),1/4 teaspoon Asafoetida (hing),1 sprig Curry leaves,1/2 inch Cinnamon Stick (Dalchini), 50, Gujarati Recipes﻿, To begin making Fada Ni Khichdi recipe, firstly soak the moong dal in warm water for 15 mins.
In a small pressure cooker, heat half of the ghee.
After adding the ghee, add cloves, cardamom, cinnamon stick, curry leaves, ginger, green chillies, cumin seeds, dry red chilli, asafoetida, shahi jeera.
Once these begin tgo sizzle add in the lapsi.Fry the lapsi in the ghee for 2 mins till a nice aroma comes out.After 2 minutes, add the soaked and drained moong dal and fry for 1-2 mins.Add the veggies- carrots, beans and saute again for 3-4 mins and add salt according to your taste.Once it is done, add the turmeric powder and garam masala powder.Now add 2-3 cups of water for a slightly runny khichdi or 2 cups of water for a grainy khichdi.
Pressure cook it till the cooker releases 2-3 whistles.
Let the pressure come down on its own.Now add the black pepper and stir.
Adjust salt and spices according to your taste and mix it properly.Serve Fada Ni Khichdi along with Coriander Tadka Raita Recipe, Gujarati Gor Keri Recipe - Sweet And Spicy Raw Mango Pickle, and papad by the side.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Kalyani_S/Fada_Ni_Khichdi.jpg, 18
Ingredients: salt,cardamom (elaichi) podsseeds,cinnamon stick (dalchini) cinnamon – stick,water,ginger garlic paste,curd,coriander (dhania) leaves,pomegranate fruit kernels,onion,chicken,badam (almond),black pepper powder,cloves (laung),coriander powder,turmeric powder,green chillies,garam masala powder,sunflower oil

Lavand-E-Murgh Recipe - Afghani Chicken In Yoghurt Gravy, 1 cup Curd (Dahi / Yogurt),3 Onions - finely chopped,Water - as required,5 Badam (Almond) - blanched (optional),Salt - to taste,1 teaspoon Garam masala powder,2 Cardamom (Elaichi) Pods/Seeds,1-1/2 teaspoon Ginger Garlic Paste,1/2 inch Cinnamon Stick (Dalchini) - Cinnamon – ½ inch stick,Fresh Pomegranate Fruit Kernels - few for garnish,4 sprig Coriander (Dhania) Leaves,1-1/2 tablespoon Coriander Powder (Dhania),3 Cloves (Laung),1 teaspoon Turmeric powder (Haldi),4 tablespoon Sunflower Oil - adjustable,800 grams Chicken,1 teaspoon Black pepper powder,2 Green Chillies - slit lengthwise, 40, Afghan, To begin making the Lavand-E-Murgh Recipe, wash the chicken and drain all the excess water.Heat oil in a large, heavy-bottomed pan.
Add the whole garam masalas including cardamom, cinnamon, cloves to the oil.
When they begin to splutter slightly, add the onions and green chillies.
Cook onions until they turn light brown in colour.Add the ginger garlic paste and saute continuously for a minute.
Add the chicken and sprinkle the salt over it, mix well.Add the pepper powder, turmeric powder, garam masala powder to the chicken mixture and stir well.
Ensure the chicken is coated well with the masala powders, stir evenly to coat all the chicken pieces.
Cook for five minutes.Add coriander powder just before adding the curd, as coriander powder will thicken the gravy.
Sprinkle some water if you feel the gravy has thickened too much.Discard excess water from yoghurt as we need a creamy consistency.
Whisk the yoghurt with a spoon for a few seconds until it’s creamy.
When the chicken is half cooked, stir the yogurt and add fresh coriander leaves to the chicken.Stir everything evenly to make sure the yogurt is mixed well with the masala mixture in the pan.
Add half a glass of water which is about 100ml, cover with lid and cook on low flame for 15 minutes.Follow optional step given below or directly go to the last step.Last step: Remove from stove once gravy has thickened considerably and oil starts floating on top.
Garnish with pomegranate pellets.Optional Step - Microwave almonds for 1 min and remove the skin.
Grind the almonds to a fine paste with 2 tablespoons of water and add to the chicken gravy just before removing it off the stove.
Cook for a minute.
This is done to add more richness and texture to the gravy.Serve Lavand-E-Murgh along with Whole Wheat Lachha Paratha  and Burani Raita for a simple yet delicious weekend meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/foodiemomskitchen-gmail.com/Lavand_e_Murgh_in_Yoghurt.jpg, 18
Ingredients: turmeric powder,tomato,salt,tur dal,ghee,dried red chillies,red chilli powder,cloves garlic,curry leaf,onion,mango,green chillies

Raw Mango Dal Fry Recipe - Raw Mango Dal Fry Recipe, 1 cup tur dal, 1 tomato - chopped, 1 tsp ghee - for tempering, 1 onion - chopped, 1/2 tsp turmeric powder, 4 cloves garlic - grated, 1 sprig curry Leaf, salt - as per taste, 1/2 tsp red chilli powder, 2 dried red chillies, 2 green chillies - thin and straight cut, 2 tbsp raw mango - tighten it, 40, North Indian Recipes, To make raw mango dal fry recipe, prepare all the ingredients first.
In a pressure cooker, add dal, salt, red chili powder, turmeric powder, green chillies, tomatoes, raw mangoes and 2 cups of water.
Mix and close the cooker.
Cook till 3 to 4 cities come.
Turn off the gas and let the pressure drain automatically.
Open the cooker, mix and keep it aside.
Now heat ghee in a pan.
Add dry red chillies, onions and cook till the onion becomes soft.
Now add garlic, curry leaves and cook for 1 minute.
Now add dal mixture and cook for 5 to 7 minutes.
Reduce the gas and serve.
Serve raw mango dal fry recipe with bhindi masala, phulka and gourd raita for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Mango_Dal_Fry.jpg, 12
Ingredients: tomato,salt,coriander (dhania) leaves,dog bread,cloves garlic,water,red chilli powder,onion,curry powder,lemon,green bell pepper (capsicum),britannia cheese block,green chillies,butter,mixed vegetables (french beans,sunflower oil

Mixed Vegetable Curry Roll Recipe, 1 tablespoon Red Chilli powder,1 tablespoon Curry powder,Butter - as required,1 cup Britannia Cheese Block - grated,Salt - to taste,2 tablespoon Lemon juice,1/2 cup Water,4 cloves Garlic - finely chopped,2 Green Chillies - finely chopped,1 cup Green Bell Pepper (Capsicum) - finely chopped,3 Hot Dog Bread,Coriander (Dhania) Leaves - a few,1-1/2 cup Mixed vegetables - (french beans,Sunflower Oil - as required,1 cup Onion - finely chopped,1 cup Tomatoes - finely chopped, 40, Indian, To begin making the Mixed Vegetable Curry Roll Recipe, heat oil in a heavy bottomed pan.Once the oil is mildly hot, add onions and saute them properly until they turn soft and golden brown in colour.Once the onions have become golden brown in colour add chopped garlic and capscicum saute for a two minutes.After two minutes add the chopped tomatoes and green chillies.
Saute and let it cook till the tomatoes become soft.Once done add the dry masala including curry powder, red chilli powder, salt to taste and let it cook until tomatoes are mushy.After the tomatoes have become mushy add all steamed vegetables, mash them a bit with the back of the spoon and stir well to combine.Add some water if you find the mixed vegetable mixture too dry as it should not dry out completely.Once all the vegetables are cooked through and well combined, add the grated cheese, lime juice and fresh chopped coriander leaves.
Stir well to combine and turn off the heat.Our filling is ready and now the next step is to assemble the Mixed Vegetable Curry Rolls.Slit a hot dog and remove some bread from the center of the hot dog to make space for filling.Fill in the bread with the mixed vegetable curry masala.
Keep them aside.Heat a little butter on a preheated skillet and apply some butter on both the sides of hot dog.Place the Mixed Vegetable Curry Rolls on the pan and warm them up on both sides and serve hot.
Serve Mixed Vegetable Curry Roll along with Carrot Pineapple Orange Juice Recipe for a wholesome breakfast or an after school snack.
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Ingredients: salt,paprika powder,water,cheddar cheese,flour (maida),butter

Cheese Crackers Recipe, 1 cup All Purpose Flour (Maida),4 tablespoons Butter - room temperature,1 tablespoon Paprika powder,Salt - to taste,2 tablespoon Chilled water,200 grams Cheddar cheese - finely grated, 90, Continental, To begin making the Cheese Crackers recipe, take a bowl, add butter, cheddar cheese and mix it well.
Now add all purpose flour, paprika and salt to taste.
Mix everything properly.Once everything is mixed, add 1-2 tablespoons cold water to make a dough.
Form the dough into a ball and wrap in cling wrap and refrigerate for an hour.Preheat oven at 180 degree Celsius.
Take the dough out from the fridge and roll out to 1/4 inch thickness and cut into square shape.Make a hole in center of each square with help of fork.
Transfer to the baking sheet lined with parchment paper.Bake for 15-17 minutes or until golden brown in colour.
Take out the baking tray and allow it to cool for some time.
Initially, they will be soft but it'll be crisp once they become cool.
Crispy cheese crackers are ready to serve.Serve Cheese Crackers along with Masala Tea and Linzer Cookies for a tea time parties., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Cheese_Crackers_1600.jpg, 6
Ingredients: salt,hung curd (greek yogurt),mango (ripe),baguette,jalapenos,garlic,lemon,mint leaves (pudina)

Mango Jalapeno Bruschetta Recipe, 1 tablespoon Garlic - minced,3 Mango (Ripe) - peeled,Salt - to taste,2 tablespoons Lemon juice,4 tablespoons Pickled Jalapenos,1 cup Hung Curd (Greek Yogurt),Mint Leaves (Pudina) - to garnish,1 Baguette, 15, Italian Recipes, To begin making the Mango Jalapeno Bruschetta Recipe, we need to first make the Garlic Yogurt.
To make the Garlic Yogurt In a mixing bowl, combine the hung yogurt with some salt, lemon juice and minced garlic, whisk well until smooth.
To assemble the Mango Jalapeno BruschettaSlice the baguette into 1/2 inch thickness, arrange the slices on a serving platter.
Next spread a a layer of the garlic yogurt, now arrange the mango cubes over it along with some chopped jalapeños.
Garnish the Mango Jalapeno Bruschetta with mint leaves and serve.
Serve Mango Jalapeno Bruschetta Recipe along with Vegetarian Tom Yum Soup Recipe and Summer Salad Recipe-Red Cabbage, Lettuce Onions & Tomatoes followed by a dessert of Lemon Frozen Yogurt Recipe for a light summer meal.
, https://www.archanaskitchen.com/images/Jalapeno_Mango_Bruschetta_Recipe-10.jpg, 8
Ingredients: salt,arhar dal (split toor dal),sunflower oil,chana dal (bengal gram dal),coconut,mustard seeds,cloves garlic,pearl onion (sambar onion),white urad dal (split),coriander (dhania) seeds,curry leaves,methi seeds (fenugreek seeds),red chilli,horse gram dal (kollu kulith),sesame seeds (til seeds),tamarind lemon

Horsegram Sesame Chutney Recipe, Salt - as required,2 tablespoons Coriander (Dhania) Seeds,2 teaspoon Sunflower Oil,1/2 cup Horse Gram Dal (Kollu/ Kulith),1/2 teaspoon White Urad Dal (Split),1 teaspoon Mustard seeds,1 tablespoon Methi Seeds (Fenugreek Seeds),6 Pearl onions (Sambar Onions),1/4 cup Fresh coconut - grated,2 tablespoons Chana dal (Bengal Gram Dal),1/2 teaspoon Chana dal (Bengal Gram Dal),4 Fresh Red Chilli,20 grams Tamarind - lemon sized,1/2 cup Sesame seeds (Til seeds),2 tablespoons Arhar dal (Split Toor Dal),1 sprig Curry leaves,6 cloves Garlic, 25, Tamil Nadu, To begin making Horsegram Sesame Chutney Recipe, dry roast Horsegram and sesame seeds separately in medium flame until it turns a dull brown hue.
Turn off the flame and keep aside.
On a tawa, warm a tablespoon of cooking oil and add Tur dal, Channa dal, Fenugreek seeds and Coriander seeds.
Roast until golden and add red chilli, pearl onions, garlic and Tamarind to it.Roast everything for a minute and allow it to cool.
Once it cools, add it to blender along with roasted horse gram and sesame.
Next add grated coconut, required salt and required water and grind everything into smooth paste.
Transfer into serving bowl.Heat a tadka/tempering pan with oil, add mustard seeds, chana dal and Urad dal.
Once it sputters add curry leaves.
Stir well and add this tempering to grounded chutney.
Serve Horsegram Sesame Chutney along with Oats And Coconut Dosa Recipe and Vengaya Sambar for a healthy and sumptuous Sunday morning breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/HORSEGRAM_SESAME_SEEDS_CHUTNEY_1600.jpg, 16
Ingredients: cashew nuts,tomato,salt,ginger,coriander (dhania) leaves,fennel seeds (saunf),potato (aloo),red chilli powder,curry leaves,onion,garlic,coriander powder,eggs,turmeric powder,garam masala powder,sunflower oil

Kerala Style Rich Creamy Egg Cashew Curry Recipe, 2 Whole Eggs - hard boiled and cut to half,1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Fennel seeds (Saunf),2 sprig Curry leaves,Salt - to taste,1 teaspoon Red Chilli powder,2 Potato (Aloo),1 Onion - chopped,1 inch Ginger,3 Garlic,2 teaspoon Coriander Powder (Dhania),2 tablespoons Coriander (Dhania) Leaves - chopped,7 Cashew nuts,1/4 teaspoon Garam masala powder,1 Tomato - chopped,Sunflower Oil - as required, 45, Kerala Recipes, To prepare Rich Creamy Egg Cashew Curry Recipe, soak cashews in hot water for 15-20 minutes.Hard boil the eggs, peel and keep aside.Grind the cashews to a smooth paste in a mixer adding a little water.In a blender, take chopped onions, tomatoes, ginger, garlic, chilly, turmeric, coriander, garam masala, and fennel seeds.Blend it to a smooth paste.In a kadai, add oil.
Once the oil is hot, splutter mustard seeds.Add the curry leaves.
Let them splutter for a few seconds.Add the onion-tomato paste and roast till the raw smell leaves.Add 1 cup water and chopped potatoes and bring it to a boil.Add salt, close the lid of the kadai, and let the potatoes cook.Once the potatoes are cooked soft, add the cashew paste and mix well.
Make sure that it comes to boil but does not boil much, since there is risk of cashew paste causing the gravy char.Take it off heat and add the slit egg pieces.Garnish Rich Creamy Egg Cashew Curry with chopped coriander leaves.
Serve hot with rotis/phulkas.
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Ingredients: tomato,pav bhaji masala,salt,ginger,sunflower oil,wheat pita bread wheat pita bread,lemon lime,ghee,cumene seeds (jeera),cloves garlic,coriander (dhania) leaves coriander leaves,chaat masala powder,onion,eggs,turmeric powder,green chillies,red chilli paste,green capsicum

Egg Bhurji Stuffed Pita Pockets Recipe, 1/2 teaspoon Turmeric powder (Haldi),5 Whole Eggs,1 inch Ginger - finely chopped,1 Tomato - finely chopped,1 Green capsicum - finely chopped,1 teaspoon Ghee,Salt - Salt to taste,4 Whole Wheat Pita Bread - 4 whole wheat pita bread (4-5 inch),1 Onion - finely chopped,2 cloves Garlic - finely chopped,1 teaspoon Cumene seeds (Jeera),Coriander (Dhania) Leaves - A handful of fresh coriander leaves,2 Onions - sliced,1 teaspoon Pav bhaji masala,1 teaspoon Chaat Masala Powder - for sprinkling,Lemon - Lime wedges to serve,1 teaspoon Red Chilli Paste,2 Tomatoes - cut lengthwise,4-5 Green Chillies - chopped,2 teaspoon Sunflower Oil, 20, Fusion, To begin making the Egg Bhurji Stuffed Pita Pockets Recipe we will first make the the spicy egg bhurji.
For this, first break the eggs into a mixing bowl and whisk together thoroughly, along with ½ teaspoon salt.Then, warm the ghee and oil together in a preheated pan.
Add the cumin seeds and allow them to sizzle.
To it, add the onions and saute for 2-3 minutes till lightly browned.At this stage, add the turmeric powder, ginger, garlic, green chilies and the red chilli paste.
Sauté for a few seconds until fragrant.Next, add the tomatoes and cook for 1-2 minutes till they become slightly soft.Once the tomatoes are soft add the capsicum, pav bhaji masala and salt taking care only to add just enough salt for the masala as salt is separately added to the eggs too.Mix and cook for 1-2 minutes more till everything is sizzling.
Pour in the whisked eggs and stir continuously, with the heat on low-medium, until the eggs are scrambled and well combined with the masala.Cook till the scramble is well done, all the time mixing thoroughly.
Sprinkle the chopped coriander leaves on the prepared Egg Bhurji, turn off the heat and set the bhurji aside till ready to assemble the pita pockets.To assemble the Pita PocketsWarm the Pita breads in an oven/microwave or directly on a skillet.
Slice through them to open up the pockets and make room for the stuffing.In the cavity, place a few slices of the onion, tomato and 1-2 sprigs of fresh coriander.
Then, fill the pockets with the Egg Bhurji, sprinkle chaat masala and serve with a wedge of lime/lemon.Serve Egg Bhurji Stuffed Pita Pockets Recipe with Apple, Kiwi, Pineapple Juice Recipe for a wholesome Sunday Brunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Egg_Bhurji_stuffed_Pita.jpg, 18
Ingredients: salt,mustard seeds,asafoetida (hing),dry red chillies,methi seeds (fenugreek seeds),turmeric powder,tamarind,mangalorean cucumber,masoor dal,sunflower oil

Yellow Cucumber Pachadi Recipe, 1 teaspoon Asafoetida (hing),Salt - to taste,1 teaspoon Masoor Dal (Whole),1 teaspoon Mustard seeds,5 Dry Red Chillies,1 teaspoon Methi Seeds (Fenugreek Seeds),1 Mangalorean cucumber,2 Tamarind,2 tablespoon Sunflower Oil,1 Turmeric powder (Haldi), 25, South Indian Recipes, To begin making the Yellow Cucumber Pachadi recipe, peel and wash the cucumber.
Cut into two halves and deseed.
Chop finely.
Heat oil in a kadai, add mustard seeds, fenugreek seeds and masoor dal.
Once they start spluttering, add red chillies and asafoetida and fry them.
Let this tempering come to room temperature.In a blender jar add half of the tempering, salt, turmeric powder and tamarind (make this into small pieces).Grind it to semi coarse powder (do not add water).
Combine this spice masala and leftover tempering to chopped yellow cucumber pieces.
Mix it well, so that the entire spice masala sticks to all cucumber pieces.
This pachadi can stay for four to five days, if refrigerated.Serve Yellow Cucumber Pachadi along with Mixed Vegetable Sambar and Steamed Rice for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sailajaangara-gmail.com/Yellow_Cucumber_Pachadi.jpg, 10
Ingredients: salt,coriander powder,red chilli powder,onion,lemon,tamarind paste,coconut milk,turmeric powder,prawns,sunflower oil

Goan style Caril De Camarao Recipe (Prawn Curry Recipe), Sunflower Oil,1 tablespoon Tamarind Paste,Salt - to taste,3 teaspoon Coriander Powder (Dhania),1 Onion - chopped,1 Lemon juice,1 teaspoon Turmeric powder (Haldi),300 grams Prawns - shelled and deveined,1 cup Coconut milk,2 teaspoon Red Chilli powder, 25, Goan Recipes, To begin making the Goan style Caril De Camarao Recipe, we will heat a skillet with oil, add onions and saute until it is light brown.Add all the spice powders along with fresh prawns and saute until the prawns curl up.Add coconut milk, tamarind paste, lemon juice and check for salt.
Stir well, cook in simmer for about 10 minutes.
Switch off the heat and serve hot.Serve the Goan style Caril De Camarao Recipe along with parotta or just steamed rice with rava fry to go along with to make it a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Goan_style_Caril_De_Camarao_Recipe_Prawn_Curry_Recipe_.jpg, 10