Yield: 10 Servings
Measure | Ingredient |
---|---|
2 pounds | Medium or small fresh prawns |
½ pounds | Onions |
1 cup | Oil |
3 teaspoons | Garlic & ginger ground |
\N \N | Together |
2 teaspoons | White cummin seeds |
3 teaspoons | Red chilli powder |
2 teaspoons | Salt |
1 teaspoon | Turmeric |
1 \N | Coconut |
Wash prawns and rub in salt and turmeric. Set aside. Heat oil, add sliced onion and fry unitl yellow. Add all the other spices and fry 2-3 minutes and then add prawns. Mix prawns together with the spices and the add either grated coconut, ground coconut or using a little water, squeezed out coconut milk. If you are using coconut milk, add half cup of hot water, if using grated or ground coconut add 1 cup hot water. Cover and cook over slow fire until prawns are tender and a very thick gravy remains.
Source: Mughal Cooking
TNT: I. Chaudhary
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary" <imranc@...> on Jul 4, 1997