-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Serving
- 4
Ingredients |
|
| Prawns (de-veined) | 500 gm |
| chopped onions (payaz) | 1 cup |
| Turmeric (haldi) | 1 tea spoon |
| Mustard oil (sarso ka tel) | 2-3 table spoons |
| Coconut milk (nariyel ka doodh) | 1 cup |
| Salt (namak) | To taste |
| Green chillies (hari mirch) slit | 2 |
Spices to paste |
|
| Ginger (adrakh) chopped | 1 table spoon |
| whole red chillies (sabut lal mirch) | 3-4 |
| coriander seed (Dhaniya sabut) | 1 table spoon |
| cumin seeds (jeera sabut) | 1 table spoon |
| black pepper (kali mirch) | 6 |
| cloves (laung) | 2-3 |
| Fresh coconut (nariyel) | ½ cup |
| Turmeric (Haldi) | ½ tea spoon |
| vinegar (sirka) | ¼ cup |
Instructions
- Take ginger, whole red chillies, coriander seeds, black pepper, cloves, fresh coconut, turmeric and vinegar in a blender jar.
- Grind together all the ingredients and make a smooth paste and keep aside.
- Dust the prawns with turmeric and salt. Keep aside.
- Heat oil in a pan and add onion and fry until light brown.
- Add the paste of the spices and cook it for sometimes. Add prawns and fry until pink. Add salt and turmeric and cook it for sometimes.
- Then add little water and coconut milk and bring it to a boil.
- Simmer for 5 minutes and garnish with green chillies.
- Recipe Type : Curries, Goa, Non vegetarian, Non Vegetarian, Prawns, Regional
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