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Prawns In Coconut Milk

chef.expert's picture
Ingredients
  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
  Turmeric 1⁄2 Teaspoon
  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)
Directions

GETTING READY
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.

MAKING
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.

SERVING
17. Garnish with mint sprigs and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Stir Fried
Dish: 
Curry
Interest: 
Holiday, Healthy
Ingredient: 
Prawn
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
2

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