INGREDIENTS:
- 1 kg prawns – big, fat juicy ones
- 1 tbsp turmeric
- Salt
- 5cm piece of ginger
- 10 garlic cloves
- 1 tbsp turmeric powder
- 2 tbsp cumin
- Water
- 5 onions
- Vegetable oil
- 2 bay leaves
- 1.5cm piece of cinnamon
- 3-4 green chilis, sliced
- 200ml coconut milk
- Seeds of 5 green cardamom pods, ground
- Clean and de-vein the prawns (leave the tails on, it makes them easier to handle when eating).
- Sprinkle 1tbsp turmeric powder and some salt over them.
- Set aside.
- Finely slice the ginger and garlic (or use ginger-garlic paste, about 1/2 a cup), sprinkle salt on top to activate the flavour.
- Mix in 1tbsp turmeric and the cumin and 3/4 cup of water.
- Set aside.
- Dice the onions as finely as you can, or just blend them if you can’t be arsed.
- Heat a generous splodge of oil in a deep pan and throw in the onions, bay leaves and cinnamon. Stir occasionally until the onions start to brown.
- While this is going on, heat some oil in a frying pan and sear the prawns.
- Set aside.
- Add the ginger-garlic mix to the onions and reduce the heat.
- Stir occasionally until you start to get a thick paste.
- Now throw in the prawns and chillis, stir and cook for a few minutes.
- Stir in the coconut milk, and simmer till the prawns are done.
- Stir in the ground cardamom seeds.
- Turn off the heat, cover and let it rest for a minute or two.
- Serve with basmati rice.
Source: Gora Gora Gora
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