Prawn Ghassi (coconut-based prawn curry)
 |
INGREDIENTS:
1 kg medium-sized prawns/shrimps (shelled and deveined)
3 large onions chopped fine
2 cups fresh grated coconut
5 dry red chillies
2 tbsp coriander seeds
1 tbsp cumin seeds
1/2 tsp fenugreek seeds
1 1/2 tbsps black peppercorns
1/2 tsp turmeric powder
2 tbsps garlic paste
Salt to taste
4 tbsps vegetable/ canola/ sunflower cooking oil
Walnut-sized ball of tamarind, soaked in hot water and pulp removed Chopped fresh coriander to garnish
|
$21,000 pa for viewing emails 1hr a day = $21,000 a year is possible for anyone! No scams, no get rich quick schemes, you get paid for your effort. Interested in finding out how .? |
Prawn Ghassi Proceedure
Heat the coconut oil on a low heat, add the whole spices and let them splutter for 15 seconds.
Add the onion and saute for 5 minutes, until it becomes limp and starts to change colour.
Stir in the ginger, garlic, green chilli and curry leaves and saute for 2 minutes.
Add the pureed tomato, ground spices and some salt and saute until the oil separates from the mixture.
Push a small bamboo stick through the length of each prawn to keep them straight while they are cooking.
Add the prawns to the mixture and stir-fry over a high heat for 2 minutes.
Then add the coconut milk and bring to the boil.
Simmer for 1 minute, then remove from the heat and stir in the coconut cream.
Serve with rice.
