Thursday, August 12, 2010


(Serves 4 -5)


  • Prawns: 15-20 medium, shelled and deveined
  • Onions: 1 medium, finely chopped
  • Tomatoes: 1 medium, chopped
  • Garlic paste: 1 teaspoon
  • Ginger paste: 1 teaspoon
  • Cumin seeds: 1 teaspoon
  • Cumin powder: 1 teaspoon
  • Red chilli powder: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Green chillies: 2, chopped
  • Coconut scraped: ½ cup
  • Coconut milk: 1 cup
  • Salt: to taste
  • Fresh coriander leaves: for garnishing


Wash the prawns, pat dry and set aside. In a griddle heat two tablespoons oil and temper with cumin seeds and green chillies. Drop chopped onions and sauté till translucent. Add ginger and garlic paste and sauté for a minute. Add cumin powder, chilli powder, turmeric powder and cook over medium heat for two minutes. Toss in the chopped tomatoes and sauté till the tomatoes melt. Add scraped coconut and salt. Drop the prawns and give it a stir to nicely coat the prawns with the masala.  Slowly pour in the coconut milk while you keep stirring.  Cook for four minutes or till the prawns are cooked. Garnish with coriander leaves and serve with steamed rice. 

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