COCONUT OIL 2 tablespoons, onion 2, chopped garlic 3 cloves, chopped mustard seeds 3 teaspoons curry powder* 2 teaspoons, ground turmeric 1 teaspoon, salt ¾ teaspoon, ginger 3 centimetre piece, peeled and grated or finely chopped, COCONUT MILK 400 gram can, shredded coconut ½ cup, crushed tomatoes 400 gram can, tamarind purée 2 tablespoons, lemon 1 juice, brown sugar  1 tablespoon, prawns 600 grams, raw, shelled, with the tails left on (king tiger prawns are great if within budget but any raw prawns will do)

  • Heat COCONUT OIL in a wok or a large heavy-based frying pan on medium heat. Cook onion for 8-10 minutes or until golden. Add garlic, mustard seeds, curry powder, turmeric, salt and ginger and continue cooking for 2 minutes, stirring constantly, until spices are fragrant.

  • Stir in COCONUT MILK, shredded coconut, tomatoes, tamarind purée, lemon juice and sugar. Simmer for about 8-10 minutes to allow sauce to reduce slightly.

  • Add prawns and continue to cook for about 5 minutes or until prawns are just cooked through. Season to taste with more salt if needed but it should be about perfect.

  • Garnish with some toasted shredded coconut and chilli. Serve with rice.

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