Prawn A La Goa

Cuisine: Indian
Serves: 1 people

Recipe Ingredients

13 oz	369g	Fresh peeled prawns
1/4 teaspoon	1.3ml	Salt
1 tablespoon	15ml	Cider vinegar
3		Floz cooking oil
2		Onions - finely sliced (large)
1 tablespoon	15ml	Garlic paste
2 teaspoons	10ml	Ginger paste
3 teaspoons	15ml	Ground coriander
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Ground turmeric
1/2 teaspoon	2.5ml	Chilli powder
1/4 teaspoon	1.3ml	Ground cloves
1/2 teaspoon	2.5ml	Ground cinnamon
13 oz	369g	Sieved - canned tomatoes or 10floz passata
1 1/2 oz	42g	Creamed coconut - cut into small pieces
1 oz	28g	Coconut milk powder
8		Floz hot water
6		Fresh green chillies - up to 8
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Chopped fresh coriander leaves

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.

Carlton Food Network http://www.cfn.co.uk/

Source:
Cole Publishing Group Recipe Collection

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