500 grams fresh prawns
2 tsp. salt
1 tsp. turmeric
4 garlic cloves
4 tsp. ginger
2 stalks lemon grass
1 small onion, finely sliced
1 tsp. black mustard seeds
1 small cinnamon stick
4 cloves
2 large tomatoes, skinned and chopped (may use canned)
4 fresh chilies (hot, to taste)
2 tsp. ground coriander
2 tsp. ground cumin
ground pepper
1 to 2 cups coconut milk
3 Tbsp. oil
fresh coriander leaves
(may need plain yogurt)
Shell and devein prawns. Rub with salt and turmeric. Set aside. In blender, grind ginger, garlic, lemon grass, and chilies. Mix in coriander, cumin and pepper to taste. (Add plain yogurt, if it doesn’t mix well). Heat oil. Add mustard seeds. When they pop, add onion, cloves, and cinnamon and fry until golden. Add paste from blender. Fry. Add tomatoes. Add prawns and stir. Pour in coconut milk. Slowly bring to boil and cook until prawns change color. Turn off heat. Garnish with fresh coriander leaves. Serve with rice and/or naan.
Comments