| 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.
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