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By Mariena D'souza'Seafood' is a Manglorean's Delight. Prawns cooked in a spicy coconut and tomato paste tempered with coconut oil makes a great side-dish or main course!!
Ingredients
500 gms Prawns, shelled, deviened and washed
1/4 Cup Grated Fresh Coconut
1 small onion sliced fine
3 slit green chillies
1/2 inchi ginger chopped
1 sprig curry patta
1/2 Tsp Mustard Seeds
1/2 Tomato Chopped fine
2 Tblsp Coconut Oil
Salt to tasteTo be wet ground curry paste : (with as much less water possible and ground very finely)
3/4 Cup Fresh grated coconut
1/2 tsp Mustard Seeds
1/2 tsp Cummin Seeds
1/2 Tblsp Coriander Seeds
4 - 5 Garlic Cloves
3-4 Pepper Corns
1/2 small onion chopped
1/4 tsp turmeric powder
Small marble sized ball of tamarind
5 Madras Red Chillies
6 Kashmir Red ChilliesFirst half grind the above ingredients and then add the below:
1/2 Tomato (the inside pulp and seeds should be removed and only fleshy part to be added to the curry paste)
1/4 tsp Methi SeedsFine grind the above now.
Method
- Heat oil add mustard seeds and allow it to splutter.
- Add curry leaves, onion, ginger, green chillies and fry further till the onion turns translucent.
- Add tomato and fry further till the tomato is cooked.
- Add curry paste and fry further for 5 minutes.
- Add salt to taste.
- Then add prawns to the fried masala.
- The prawns will leave water. If you feel the water exuded is insufficient then add about 1/2 a cup of water and stir cook continuously till the prawns are almost cooked.
- Add fresh grated coconut stir for 2 minutes.
- Serve hot with crispy rice dosas or plain rice. Best as side-dish or main course.
Manglorean Dishes - Non Veggies Index
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