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Ingredients
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Prawns (medium size) - 600 grams
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Dried chili- 4 pieces
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Coconut (shredded) - 25 grams
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Black mustard seeds - 1 teaspoon
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Onion (chopped) - 1 piece
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Cooking oil - 2 tablespoons
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Bay leave - 4 pieces
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Ginger (finely chopped) - 1 tablespoon
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Garlic (crushed) - 2 cloves
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Ground coriander - 1 tablespoon
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Chili powder - 1 teaspoon
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Tomatoes (chopped) - 4 pieces
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Salt to taste
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Water - ½ cup
Method
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Clean and trim prawns then set
aside.
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Pan fry dried chilies, mustard
seeds, shredded coconut and onions with heated oil until
browned. Use a food processor to blend ingredients into
coarse paste.
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Stir fry bay leaves, ginger and
garlic for 2 minutes then add coriander, chili powder, salt and
coconut paste and continue stir fry for 3 minutes.
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Add chopped tomatoes and water
then bring to boil and simmer for 5 minutes until sauce
thickened.
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Add prawns and let it cook for 3
minutes, mix well with sauce and serve with rice.
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