| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Femina, Femina2, Seafood |
4 |
servings |
INGREDIENTS
| 16 |
|
Prawns; cleaned, shelled |
|
|
; and deveined |
| 1 |
|
Coconut; grated |
| 3 1/3 |
tb |
Oil; (50 ml) |
| 2 |
ts |
Ginger-garlic paste; (10 g) |
| 1 |
ts |
Chilli powder; (5 g) |
| 1 |
ts |
Coriander powder; (5 g) |
| 1 |
ts |
Turmeric powder; (5 g) |
| 2 |
|
Sprigs curry leaves |
|
|
Salt to taste |
| 3 1/3 |
tb |
Curd; beaten (50 ml) |
| 3 1/3 |
tb |
Tomato puree; (50 ml) |
| 200 |
ml |
Water |
| 1/2 |
ts |
Garam masala powder; (2 g) |
INSTRUCTIONS
GRIND the coconut and extract thick coconut milk. Keep aside. Heat oil in a
pan. Season with ginger-garlic paste and curry leaves. Add all the
remaining ingredients, except curd and tomato puree. Stir-fry for three
minutes. Stir in the curd and tomato puree. Mix well and cook for about
seven minutes. Add prawns and stir-fry for three minutes. Add water. Cover
the pan and allow the prawns to cook till they are done and the curry
thickens. Stir in the garam masala powder and coconut milk. Remove from
heat. Serve with rice.
Converted by MC_Buster.
NOTES : Sea fresh prawn cooked in a lip smacking curry
Converted by MM_Buster v2.0l.
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