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- 1,200 gm
juice (from one)
- 2 tbsps
(ripe) - 2
- 1 piece
- 1 tsp
- 1 tsp
seeds - 1/2 tsp
Chilli powder - 1 tsp
- 1/4 tsp
Oil - 2 tbsps
- 1 sprig or 10 leaves
salt to taste
for garnishing - 1/4 cup
Water - 100 ml
How to Make Spicy Prawns
Peel away the shells of the prawns.
Put into a pan, add the lime juice and leave for 5 mins.
Wash each prawn under running cold water and pat dry with kitchen paper.
In a food processor, blend together the coconut, tomatoes, garlic, ginger and onion.
Grind the fennel, cumin, fenugreek, chilli and turmeric to a fine powder.
In a medium-sized pan, heat the oil. Add the curry leaves and the ground ingredients (spices) and fry over low heat for a couple of seconds.
Add the blended ingredients and continue to fry for 2-3 mins.
Add the water and bring slowly to a boil. Simmer for 2 mins.
Add the prawns, salt and bring back to boil.
Simmer for 6-8 mins or until the prawns are cooked.
Garnish with coriander leaves and serve.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.