Preparation:
Put prawns in a bowl and add salt and vinegar. Mix well and set aside for
30 minutes.
Heat oil over a medium heat and fry onions until they are a light golden
colour. Stir frequently, this will take 8-10 minutes.
Add the garlic and ginger and fry for 1 minute. Add the coriander, cumin,
turmeric, chilli powder, cloves and cinnamon. Stir fry for 1 minute when
the spices will release their flavour.
Add prawns, sieved tomatoes or passata and creamed coconut. Bring to a
slow simmer and stir until coconut is dissolved.
Blend coconut milk powder with hot water and add to prawns. Cover and
simmer for 5 minutes. If you are using tiger prawns allow 8-9 minutes.
Add fresh, whole chillies, salt and chopped coriander. Simmer for 2-3
minutes and remove from the heat.
Serve with plain boiled rice and batata sukkhe or broccoli upkari. |
