Thursday, August 12, 2010


(Serves 3-4)

For this recipe I like using onion juice instead of paste. This gives the dish a very smooth texture. Be very careful when cooking prawns. Shelled prawns from a C shape when cooked and O shape when overcooked. You don’t want to overcook the prawns for this recipe. If required prepare the gravy first and add prawns to the gravy just three to four minutes before turning off heat. Some people like to fry prawns before adding them to the gravy, but I like to cook prawns in the gravy itself.


  • Prawns: 15 medium, shelled and deveined
  • Onions: 1, finely chopped
  • Coconut: ½  cup, scraped
  • Coconut milk: ½ cup
  • Ginger paste: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Cumin seeds: 1 teaspoon
  • Mustard oil: 2 tablespoons
  • Bay leaves: 1
  • Green cardamoms: 3
  • Red chilli powder: ½ teaspoon
  • Salt: to taste
  • Sugar: to taste
  • Ghee: 1 teaspoon

Heat oil in a skillet and add cumin seeds, bay leaf, green cardamoms and ginger paste. When they start spluttering add onions and sauté till translucent. Add prawns and sauté for one minute. Add turmeric powder, salt, chilli powder, sugar and coconut. Stir and immediately add the coconut milk. Cook for five minutes or till the gravy has thickened. Turn off heat and add ghee. Serve hot with steamed rice. 

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