PRAWNS IN SPICY COCONUT SAUCE
INGREDIENTS
1- half kg prawns
2- 10 dried red chili pepper
3- 2 tsp cumin seeds
4- 1 tsp turmeric powder
5- 2 tsp ginger garlic paste
6- tbs oil
7- 2 large onion thinly sliced
8- salt as required
9- one cup coconut
10-mint and coriander leaves for granish
METHOD
1- Grind the chilie, cumin and coriander seeds in a grinder and set aside.
2- Process the thick coconut with ground spices, turmeric , ginger and garlic paste and set aside.
3-Heat the oil in a shallow pan.Add the chopped onion cook it until it get reddish brown.Add coconut spice mixture and and cook until the liquid evaporates and oil separate from the paste.
4- Stir in the reserved thin coconut milk and let it simmer until reduced to a creamy sauce.Add salt to taste.
5- Stir the prawns into the sauce and cook a few minutes until the prawns are just cooked don't over cook that .Serve with steamed rice.
6- garnish with mint and coriander leaves.
1- half kg prawns
2- 10 dried red chili pepper
3- 2 tsp cumin seeds
4- 1 tsp turmeric powder
5- 2 tsp ginger garlic paste
6- tbs oil
7- 2 large onion thinly sliced
8- salt as required
9- one cup coconut
10-mint and coriander leaves for granish
METHOD
1- Grind the chilie, cumin and coriander seeds in a grinder and set aside.
2- Process the thick coconut with ground spices, turmeric , ginger and garlic paste and set aside.
3-Heat the oil in a shallow pan.Add the chopped onion cook it until it get reddish brown.Add coconut spice mixture and and cook until the liquid evaporates and oil separate from the paste.
4- Stir in the reserved thin coconut milk and let it simmer until reduced to a creamy sauce.Add salt to taste.
5- Stir the prawns into the sauce and cook a few minutes until the prawns are just cooked don't over cook that .Serve with steamed rice.
6- garnish with mint and coriander leaves.
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