Yield: 1 Servings
Measure | Ingredient |
---|---|
¼ kilograms | Uncooked shelled prawns |
20 \N | Dried kashmiri chillies |
10 \N | Peppercorns |
1 tablespoon | Corriander seeds |
1 teaspoon | Cummin seeds |
25 \N | Tomatoes, peeled and chopped |
½ \N | Coconut, milk from |
2 \N | Onions, sliced |
6 \N | Cloves garlic, chopped |
1 \N | 1-inch piece ginger, chopped |
4 \N | Green chillies |
\N \N | Few curry leaves |
1 \N | Handful fresh corriander leaves |
\N \N | Salt and pepper to taste |
Grind the chillies, corriander, cummin and peppercorns. Fry the onions, garlic and ginger until the onions have browned. Add the masala, fry for a minute then add the tomatoes and curry leaves and green chillies. Cook for a minute or so and then add the prawns and coconut milk and fresh corriander. Cook on a low heat until sauce has thickened.
From archives of rec.food.recipes Date: Tue, 31 Jan 1995 08:20:10 GMT From: trev@... (Trevor Hall)