Posted on
26 February 2013
by
ewfood
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
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Clean and wash the prawns
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Apply some salt, turmeric powder and chili powder and leave it aside
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Dry roast cumin, coriander and chilies and make a paste with water and then strain
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Heat oil in a heavy bottom pan add slice onion and fry until golden brown
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Add in the spice paste and sauté the paste and then add in the tomato paste.
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Add in the coconut milk and some water
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allow it to boil.
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Let the prawns simmer in the sauce till done.
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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.