A recipe from South India by Julie Sahni
Ingredients
- 5 tbsps sunflower oil
- 1 tsp black mustard seeds
- 1 plump clove garlic peeled and finely chopped
- 2 medium onions peeled and finely chopped
- 2 tbsps shredded fresh ginger
- 2 green chillies deseeded and chopped
- 1 1/2 tsps ground cumin
- 1 pint coconut milk
- 1/2 tsp salt
- 2 lbs medium raw prawns peeled & cooked
- 2 tbsps chopped coriander leaves to garnish
Servings:
Instructions
- Heat the oil in a large heavy bottomed pan over a moderately high heat for 3 minutes. Add the mustard seeds and when they have popped and the garlic and onions. Cook for about six minutes, stirring from time to time.
- Add the ginger, chillies and cumin and cook for a minute more, then add the coconut milk and salt. Bring to the boil, lower the heat and simmer, partially covered, for 8 minutes.
- Add the prawns and their juices and continue cooking, uncovered, until they are just heated through.
- Transfer to a serving dish and garnish with coriander. Serve with a Semolina Pilaf and a side dish
Share this Recipe
Powered byWP Ultimate Recipe