Wednesday, August 4, 2010


 ''Very tasty Indian prawn dish made with mildly spicy coconuty taste''


½ kg prawns (medium sized)
1 red onion
2 tbsp coconut oil
1-cup coconut (grated)
3 tsp tamarind extract
7 red chilies
½ tsp asafetida (Heeng)
mustard seeds and fenugreek seeds
1 tsp turmeric powder
salt to taste

Grind the coconut, red chilies, onion and tamarind extract together into a smooth paste.

Heat the coconut oil in a pan then add hing,mustard seeds and fenugreek seeds and turmeric powder.

Place the prawns in the pan and gently stir. Cook for 30 seconds or till half cooked.

Add the ground paste, salt and two cups of water. Cook till done on low flame or for 2-3 minutes. (don't over cook, otherwise the prawns will become chewy and hard)

Serve hot.

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