800 g (28 oz) Prawns, shelled, deveined
4 tbsp (60 ml) 2 fl oz Vegetable oil
1 tsp (3 g) Mustard seeds (rai)
4 Green cardamom (choti eiaichi)
4 Mace (javitri)
3 Onions, chopped
2 tsp (3 g) Garlic (lasan), chopped
2 tsp (12 g) Ginger (adrak), julienned
2 Green chillies, slit
Salt to taste
2 Curry leaves (kadhi patta)
1 1/2 cups (300 ml) 11 oz Cream
4 tbsp (60 ml) 2 fl oz Vegetable oil
1 tsp (3 g) Mustard seeds (rai)
4 Green cardamom (choti eiaichi)
4 Mace (javitri)
3 Onions, chopped
2 tsp (3 g) Garlic (lasan), chopped
2 tsp (12 g) Ginger (adrak), julienned
2 Green chillies, slit
Salt to taste
2 Curry leaves (kadhi patta)
1 1/2 cups (300 ml) 11 oz Cream
method
1. Heat the oil in a non-stick pan; add mustard seeds, green cardamom, and mace, saute till they crackle.
2. Add onions, garlic, ginger, and green chillies. Cook till the onions are soft. Add salt.
3. Place the prawns in an ovenproof dish and pour the prepared mixture on top.
4. Add the curry leaves and cream to the mixture.
5. Seal the dish with an aluminium foil and cook in a preheated oven (180°C (350°F)) for 25 minutes.
6. Remove from oven; garnish with green coriander and serve hot.
2. Add onions, garlic, ginger, and green chillies. Cook till the onions are soft. Add salt.
3. Place the prawns in an ovenproof dish and pour the prepared mixture on top.
4. Add the curry leaves and cream to the mixture.
5. Seal the dish with an aluminium foil and cook in a preheated oven (180°C (350°F)) for 25 minutes.
6. Remove from oven; garnish with green coriander and serve hot.
serving amount
serves: 4 - 6
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