| 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
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”