A simple recipe from Asma Khan’s ” Ammu”. Serve with some plain boiled rice.
Ingredients
- 3 onions
- 150 ml vegetable oil
- 1 tsp ginger paste
- 1/2 tsp garlic paste
- 1/2 tsp ground turmeric
- 1/2 Chilli powder or more if you like
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 2 green chillies slit in half
- 1 tsp salt
- 1.25 kg raw peeled prawns deveined fresh coriander, to garnish
Servings:
Instructions
- Put the onions in a food processor and blitz to a paste.
- Heat the oil in a heavy-based pan over a medium–high heat. Add half of the onion paste and cook until it turns light brown.
- Add the remaining onion paste, ginger, garlic, turmeric, chilli powder, cumin, ground coriander, green chillies, salt and 4 tablespoons of water and bring to the boil. Reduce the heat, cover and simmer for 15 minutes.
- Remove the lid, increase the heat and cook the paste until you can see the oil coming to the surface. Add the prawns and cook, uncovered, over a medium heat for 10–15 minutes until the prawns have changed colour and are cooked through.
- Serve immediately, garnished with coriander.
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