Stir Fried prawns in a spicy gravy from ” Thali” by Maunika Gowardhan.
Ingredients
- 3 tbsps vegetable oil
- 1 tsp carom seeds
- 1 heaped tsp coriander seeds crushed to a coarse powder
- 3 dried red Kashmiri chillies
- 180 g white onions peeled and finely chopped
- 5 garlic cloves peeled and roughly chopped
- 150 g tomatoes thinly sliced
- 12-15 king prawns shelled and deveined
- 2.5 cm ginger root peeled and cut into matchsticks
- a handful coriander finely chopped
- 2 green chillies slit lengthways
- salt to taste
- 1 tsp lemon juice
Servings:
Instructions
- Heat the oil in a large frying pan over a medium heat. Add the carom seeds, coriander seeds and chillies and fry for a few seconds.
- Add the onions and fry for 8-10 minutes, stirring often, until they begin to soften and change colour. Add the garlic and fry for 20 seconds, then add the tomatoes and continue to cook for 4 minutes until they soften.
- Add the prawns and fry for 3 minutes, then add the ginger matchsticks, fresh coriander and green chillies. Season and stir well. Cover and cook for 2 minutes over a low heat.
- Turn off the heat, then squeeze over the lemon juice. Serve warm with naan and raita.
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