Prawns with Coconut Milk (6)

A Keralan dish from Madhur Jaffrey’s ” A Taste of India”.

Prawns with Coconut Milk (6)
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Prawns with Coconut Milk (6)
Print Recipe
  1. Wash and pat dry the prawns then cover and refrigerate.
  2. Heat a small heavy pan and add the coriander seeds, fenugreek and peppercorns. Stir for about a minute until lightly roasted. Remove from the heat and grind until fine.
  3. Soak the tamarind in half a cup of water for 5 minutes then drain.
  4. Heat the oil in a 10 inch frying pan. When hot add the mustard seeds. As soon as they begin to pop add the curry leaves. Stir, then add the onion and garlic and stir and fry until lightly browned.
  5. Add the ginger and stir for a few seconds then add 3/4 pint water, paprika, chilli, turmeric, salt, whole chillies, ground spice mixture and the tamarind.
  6. Bring to a boil, reduce the heat and simmer for 3 minutes, then turn off the heat.
  7. Three minutes before you want to eat reheat the sauce over a fairly high heat. When it starts to bubble add the prawns and stir until opaque.
  8. Add the coconut milk and keep stirring until heated through. Serve immediately with rice.
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