13 oz fresh peeled prawns
1/4 teaspoon salt
1 tablespoon cider vinegar
3 floz cooking oil
2 large onions; finely sliced
1 tablespoon garlic paste
2 teaspoon ginger paste
3 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon chilli powder
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
13 oz sieved; canned tomatoes or
1 ; 10floz passata
1 1/2 oz creamed coconut; cut into small
1 ; pieces
1 oz coconut milk powder
8 floz hot water
6 whole fresh green chillies; up to 8
1/2 teaspoon salt
2 tablespoon chopped fresh coriander leaves
Directions: How to Cook Prawn A La Goa
Put prawns in a bowl and add salt and vinegar. Mix well and set aside for 30 minutes.
Heat oil over a medium heat and fry onions until they are a light golden colour. Stir frequently, this will take 8-10 minutes.
Add the garlic and ginger and fry for 1 minute. Add the coriander, cumin, turmeric, chilli powder, cloves and cinnamon. Stir fry for 1 minute when the spices will release their flavour.
Add prawns, sieved tomatoes or passata and creamed coconut. Bring to a slow simmer and stir until coconut is dissolved.
Blend coconut milk powder with hot water and add to prawns. Cover and simmer for 5 minutes. If you are using tiger prawns allow 8-9 minutes.
Add fresh, whole chillies, salt and chopped coriander. Simmer for 2-3 minutes and remove from the heat.
Serve with plain boiled rice and batata sukkhe or broccoli upkari.
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Carlton Food Network http://www.cfn.co.uk/
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