Prawns simmered in a coconut and Kokum curry | ExpatWomanFood.com
 
 

Posted on

26 February 2013

by

ewfood

Prawns simmered in a coconut and Kokum curry

Prawns simmered in a coconut and Kokum curry

Ingredients

16-20 Prawns 500g
Red chilli pwd 5g
Corinader pwd 10g
Oil 25ml
Onion ,sliced 20g
Tomato paste 15g
Green chillies 3g
Coconut milk 200ml
Kokum 50g
<strong>For Goan paste:</strong>
Dry red chillies 5g
Corriander seeds 10g
Cumin seeds 7f
Turmeric powder 2g
Ginger 5g
Garlic 5g
Fresh coconut, grated 2g

Preparation

  • Clean and wash the prawns
  • Apply some salt, turmeric powder and chili powder and leave it aside
  • Dry roast cumin, coriander and chilies and make a paste with water and then strain
  • Heat oil in a heavy bottom pan add slice onion and fry until golden brown
  • Add in the spice paste and sauté the paste and then add in the tomato paste.
  • Add in the coconut milk and some water
  • allow it to boil.
  • Let the prawns simmer in the sauce till done.
  • Garnish with fresh coconut and serve with steamed basmati rice
Cooks Note

Also known as Goan Jhinga. Recipe for 4 persons.

Armani Ristorante, Taste of Dubai 2013.

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