1 cup coconut (freshly grated)
2 tsp coriander powder
300g tiger prawns ( fresh/frozen)
1 tsp kashmir chilli powder
1/2 tsp turmeric powder
1 tsp salt
A bay leaf
A piece of cinnamon
3 cardomom pods
2 onions (chopped)
A tomato (chopped)
A piece of ginger(chopped)
A green chilli(half slit)
2 carrots (cut in sticks)
2 potatoes (cubed)
Oil for frying
1 cup coconut milk
Coriander leaves (chopped)
1 tbsp ghee
1 shallot( finely sliced)
1 tsp freshly ground pepper
Curry leaves / coriander leaves
Blend first three ingredients to a fine paste.
Shell, devein and wash prawns using salt and turmeric.
Marinate them with turmeric, chilli & salt.
Cover & refrigerate for an hour.
Warm the oil in a casserole.
Add spices & fry for a while.
Then add chopped onions & fry till light golden brown.
Add chopped ginger, half slit chilli along with chopped potatoes & carrots.
fry for a while & then add chopped tomatoes & blended coconut.
Stir for a while & add water.
Cover & cook for 30mn, stirring from time to time.
When vegetables are cooked, add marinated prawns & cook for another 8 mn.
When cooked remove from fire.
Add thick coconut milk & just swirl the vessel.
Heat ghee in a pan & fry shallots to light gloden brown.
Add pepper powder & curry leaves.
Add this to the prepared stew.
Garnish with coriander leaves.
Serve with Indian bread / rice.
22 juillet 2015