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Ingredients |
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400 grams fresh cooked peeled prawns
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1/2 tspn salt
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2 tbsp white wine or cider vinegar
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1 tspn ground cumin
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2 tspn ground coriander
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1 tspn ground turmeric
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1/4 - 1/2 tspn chilli powder
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1/2 tspn freshly milled black pepper
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3 tbsp sunflower oil
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125 grams onion
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6 small cloves garlic , peeled and crushed
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250 ml. warm water
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2-4 green chillies , seeded and sliced lengthwise
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1/2 tspn salt or to taste
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90 grams creamed coconut
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2 tbsp fresh coriander leaves , chopped
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200 ml. fresh cream
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2 No. papaya
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Method |
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Put the prawns in a mixing bowl and add the salt and vinegar. Stir and mix well. Set aside for 10-15 mins.
Mix the cumin, coriander, turmeric, chilli powder and black pepper in a small bowl and set aside.
Heat the oil over a medium heat and fry the onions gently until they are a pale golden colour, about 8-9 mins. Stir continuously.
Add the ginger and garlic and fry for 1 minute.
Add the mixed ground spices and fry for 1-2 minutes.
Add the water, fresh green chillies, salt and coconut. Simmer until the coconut is dissolved.
Add the prawns and cook for 2-5 mins. This will depend on the type of prawns used, standard prawns, king prawns, tiger prawns etc.
Add cream and simmer, now add half of the papaya cut in cubes.
Add half the chopped coriander leaves and remove from the heat. Put the prawns in a serving dish and garnish with the remaining coriander leaves and papaya slices.
Serve with hot naan or rice. |
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