| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Indian | Mridula’s, Indian, Kitchen | 1 | servings |
INGREDIENTS
| 13 | oz | Fresh peeled prawns |
| 1/4 | ts | Salt |
| 1 | tb | Cider vinegar |
| 3 | Floz cooking oil | |
| 2 | lg | Onions; finely sliced |
| 1 | tb | Garlic paste |
| 2 | ts | Ginger paste |
| 3 | ts | Ground coriander |
| 1 | ts | Ground cumin |
| 1 | ts | Ground turmeric |
| 1/2 | ts | Chilli powder |
| 1/4 | ts | Ground cloves |
| 1/2 | ts | Ground cinnamon |
| 13 | oz | Sieved; canned tomatoes or |
| ; 10floz passata | ||
| 1 1/2 | oz | Creamed coconut; cut into small |
| ; pieces | ||
| 1 | oz | Coconut milk powder |
| 8 | Floz hot water | |
| 6 | Whole fresh green chillies; up to 8 | |
| 1/2 | ts | Salt |
| 2 | tb | Chopped fresh coriander leaves |
INSTRUCTIONS
Put prawns in a bowl and add salt and vinegar. Mix well and set aside for 30 minutes. Heat oil over a medium heat and fry onions until they are a light golden colour. Stir frequently, this will take 8-10 minutes. Add the garlic and ginger and fry for 1 minute. Add the coriander, cumin, turmeric, chilli powder, cloves and cinnamon. Stir fry for 1 minute when the spices will release their flavour. Add prawns, sieved tomatoes or passata and creamed coconut. Bring to a slow simmer and stir until coconut is dissolved. Blend coconut milk powder with hot water and add to prawns. Cover and simmer for 5 minutes. If you are using tiger prawns allow 8-9 minutes. Add fresh, whole chillies, salt and chopped coriander. Simmer for 2-3 minutes and remove from the heat. Serve with plain boiled rice and batata sukkhe or broccoli upkari. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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