Prawns In Coconut Milk
|Desiccated coconut||1 Ounce (25 Grams)|
|Water||1⁄2 Pint, boiling (150 Milliliter)|
|Groundnut oil/Vegetable oil||2 Tablespoon|
|Celery sticks||2 , diagonally sliced|
|Spring onions||4 , diagonally sliced|
|Garlic||1 Clove (5 gm), crushed|
|Coriander||1 Teaspoon, ground|
|Cumin||1 Teaspoon, ground|
|Ginger||1⁄2 Teaspoon, ground|
|Chili powder||1 Teaspoon (According To Taste)|
|Tomato puree||1 Tablespoon|
|Prawns||1 Pound, cooked peeled, thawed and dried thoroughly if frozen (500 Grams)|
|Fresh mint||2 Tablespoon, chopped|
|Salt||1⁄2 Teaspoon (To Taste)|
1. In a bowl, take coconut and pour boiling water over it; stir well to mix.
2. Let the coconut soak in water for 30 minutes.
3. Heat a wok or a deep frying pan until hot.
4. In the heated wok, pour oil and heat over a moderate heat until hot.
5. Add celery, spring onions and garlic and stir-fry for 30 seconds.
6. Add all the spices and stir-fry for a further 30 seconds.
7. Remove the wok from heat.
8. Hold a strainer over the wok and strain the coconut mixture through it.
9. With the back of a large spoon, press the mixture in the strainer to extract as much milk as possible.
10. Add tomato puree and return the wok to the stove.
11. Cook over high heat and bring to the boil; stir constantly.
12. Simmer with frequent stirring for 5-10 minutes until the liquids thicken.
13. Add the prawns to the coconut mixture.
14. Stir-fry for 1-2 minutes until all the ingredients are heated.
15. Add chopped mint and salt.
16. Taste the mixture with a spoon and add more chilli powder if desired.
17. Garnish with mint sprigs and serve immediately.