| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Main dish, Seafood | 10 | Servings | |
INGREDIENTS
| 2 | lb | Medium or small fresh prawns |
| 1/2 | lb | Onions |
| 1 | c | Oil |
| 3 | ts | Garlic & ginger ground |
| Together | ||
| 2 | ts | White cummin seeds |
| 3 | ts | Red chilli powder |
| 2 | ts | Salt |
| 1 | ts | Turmeric |
| 1 | Coconut |
INSTRUCTIONS
Wash prawns and rub in salt and turmeric. Set aside. Heat oil, add sliced onion and fry unitl yellow. Add all the other spices and fry 2-3 minutes and then add prawns. Mix prawns together with the spices and the add either grated coconut, ground coconut or using a little water, squeezed out coconut milk. If you are using coconut milk, add half cup of hot water, if using grated or ground coconut add 1 cup hot water. Cover and cook over slow fire until prawns are tender and a very thick gravy remains. Source: Mughal Cooking Compiled by I. Chaudhary Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary" <imranc@onthenet.com.au> on Jul 6, 1997
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