New Update
| Main ingredients | Prawns, Cinnamon, Cloves, Cumin seeds, Coriander seeds, Dried red chillies, Scraped fresh coconut, Malt vinegar, Onions, Ginger paste, Garlic paste |
| Cuisine | Goan |
| Course | Main course seafood |
| Prep time | 15-20 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 400 grams prawns, peeled, deveined and cleaned
- 1 inch cinnamon
- 8-10 cloves
- 2 teaspoons cumin seeds
- 1 tablespoon coriander seeds
- 8-10 dried red chillies
- ½ cup scraped fresh coconut
- 2 tablespoons malt vinegar
- 3 tablespoons oil
- 3 medium onions, finely chopped
- ½ tablespoon ginger paste
- ½ tablespoon garlic paste
- Salt to taste
- Fresh coriander sprigs for garnish
Method
- Put cinnamon, cloves, cumin seeds, coriander seeds, dried red chillies, fresh coconut, vinegar and ½ cup water in a grinder jar and grind to a smooth paste.
- Heat oil in a non-stick kadai, add onions and sauté till golden brown.
- Add ginger paste and garlic paste, mix well and saute for 1 minute. Add the ground paste, mix and sauté for 2-3 minutes.
- Add ¾ cup water, mix well and cook on high heat for 4-5 minutes.
- Add prawns and salt, mix and cook for 5 minutes on medium heat or till prawns are done.
- Transfer into a serving bowl, garnish with coriander sprigs and serve hot.
- Chef’s tip: Do not overcook prawns as they tend to become tough on overcooking.
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