Dum nariyali prawns (serves 1)


Prep time: 15 mins

Cook­ing time: 20 mins


2 tbsp oil few curry leaves 1 tsp chopped gar­lic 1/2 cup chopped onion 2 green chill­ies, slit ver­ti­cally 1 tsp minced ginger 1/2 cup kokum wa­ter* 1 tsp curry pow­der 1 tsp kasundi mus­tard (avail­able at ma­jor In­dian stores) 1 tsp yel­low chilli pow­der 1 cup co­conut milk 5 medium prawns 1 ten­der co­conut shell, for serv­ing re­fined flour dough, to seal salt Method: 1. Heat oil in a pan. Add curry leaves, gar­lic and onion. Sauté un­til onion is slightly brown. 2. Add green chill­ies, ginger, kokum wa­ter, curry pow­der, mus­tard, chilli pow­der and salt. 3. Stir well and re­move from heat. Add 2 tbsp co­conut milk and blend to make a smooth puree. Re­turn to pan, sim­mer for 5-6 min­utes. i t 4. Add prawns and re­main­ing co­conut milk and cook for 2 min­utes, tak­ing care not to over­cook prawns. 5. Pre­heat oven to 180°C. Pour prawn curry into co­conut shell, place lid on, seal with re­fined flour dough and place in oven, en­sur­ing it does not top­ple over. Cook for 5 min­utes. 6. Serve hot with steamed rice. * To make kokum wa­ter, soak 3-4 kokum (avail­able in large In­dian stores) in 1/2 cup warm wa­ter un­til soft and mushy. Squeeze and re­move kokum. Re­serve wa­ter for use.

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