Jumbo Prawn Curry

Ingredients:

  • 150 ml of Coconut Oil
  • 6 Green Cardamoms (Choti Ilaichi)
  • 5 Cloves
  • 3 Cinnamon Sticks
  • 5 tbsp. of finely chopped Onions
  • 1 tbsp. of finely chopped Fresh Ginger
  • 1 tbsp. of finely chopped Garlic
  • 1/2 tbsp. of finely chopped Green Chillies
  • 8-10 Fresh Curry Leaves
  • 5 tbsp. of Puredd Fresh Tomato
  • 1/2 tbsp. of Grounded Corriander
  • 1/4 tbsp. of Red Chilli Powder
  • 1/4 tbsp. of Ground Turmeric
  • 1 kg of Raw Jumbo Prawns
  • 8 tbsp. of Coconut Milk
  • 3 tbsp. of Coconut Cream
  • Salt (to taste)
  • Bamboo Sticks (one for each prawn)

Instructions:

1) Heat the coconut oil on low heat, add the whole spices and let them splutter for 15 seconds.

2) Add the onion and saute for 5 minutes, until it becomes limp and starts to change color.

3) Stir in the ginger, garlic, green chillies, and curry leaves and saute for 2 minutes.

4) Add the pureed tomato, ground spices, and some salt. Saute until the oil separates from the mixture.

5) Push a small bamboo stick through the lenght of each prawn to keep them straight while they are cooking.

6) Add the prawns to the mixture and stir-fry over a high stove heat for 2 minutes.

7) Then add the coconut milk and bring it to a boil.

8) Simmer for 1 minute, then remove from the heat and stir in the coconut cream. Serve With Plain Rice

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