By Priscilla Farro
Ingredients
1/2 kg prawns
a small white pumpkin, chopped
1 small brinjal, chopped
1" ginger, grounded
2 flakes of garlic, grounded
3 green chillies, grounded
2 onions chopped finely
1 tomatoes, chopped finely
3 cups coconut milk
3 tbsp oil
2 bay leaves
Chopped corriander leaves
Salt as per taste
Oil for deep frying
Grind to paste:
3 cloves
2 cardamoms
1/2" cinnamon
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tbsp rice flour
1 tsp cummin seeds
1 tsp corriander seeds
1/2 tsp mustard seeds
Method:
- Clean the prawns and de-vein them and remove the head
- Extract juice of the heads
- Deep fry the prawns and brinjal pieces and keep aside
- Heat oil in a pan and put the bay leaves
- Fry onions till golden brown
- Add tomatoes and simmer for 2 minutes
- Add green chillies-garlic-ginger paste and stir for a minute
- Add the fried prawns, brinjal pieces and pumpkin pieces
- Add the grounded masala
- Add the prawn juice and coconut milk
- Add salt and water as required
- Cook till done
- Garnish with corriander leaves
- Serve hot
East Indian Dishes - Non Veggies Index
