900 g (2 lb) Prawns, shelled
3 tsp (6 g) Turmeric (haldi) powder
3 tsp (l2 g) Salt
1/2 cup (100 ml) 3 1/2 fl oz Creamed coconut
2 cups (500 ml) l6 fl oz Water
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
1 Onion, large, chopped
1 tsp (2 g) Red chilli powder
1 tsp (3 g) Sugar
3 Green chillies, chopped
3 tsp (6 g) Turmeric (haldi) powder
3 tsp (l2 g) Salt
1/2 cup (100 ml) 3 1/2 fl oz Creamed coconut
2 cups (500 ml) l6 fl oz Water
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
1 Onion, large, chopped
1 tsp (2 g) Red chilli powder
1 tsp (3 g) Sugar
3 Green chillies, chopped
method
1. Marinate the prawns with salt and turmeric powder. Keep aside for half an hour.
2. Blend together the creamed coconut and water. Keep aside.
3. Heat the oil in a wok (kadhai); fry the prawns on high heat until golden brown. Remove with a slotted spoon and keep aside.
4. To the same oil, add onion and fry till golden brown. Add red chilli powder and cook for 2 - 3 minutes.
5. Add the coconut-milk mixture and bring to the boil .
6. Add the prawns and green chillies. Cover and cook on low heat for 20 minutes or until the gravy thickens. Serve hot.
2. Blend together the creamed coconut and water. Keep aside.
3. Heat the oil in a wok (kadhai); fry the prawns on high heat until golden brown. Remove with a slotted spoon and keep aside.
4. To the same oil, add onion and fry till golden brown. Add red chilli powder and cook for 2 - 3 minutes.
5. Add the coconut-milk mixture and bring to the boil .
6. Add the prawns and green chillies. Cover and cook on low heat for 20 minutes or until the gravy thickens. Serve hot.
serving amount
serves 10
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