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Ingredients
|
Quantity |
|
Coconut oil |
10 ml |
|
Mustard seeds |
2 gm |
|
Fenugreek |
1 gm |
|
Curry leaves |
3 nos. |
|
Ginger julienne |
5 gm |
|
Green chilly |
2 slice |
|
Shallot |
10 gm |
|
Quartered tomato
|
1 no. |
|
Thick coconut milk |
300 ml |
|
Salt |
to taste
|
|
Lime juice |
1/2
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Prawns
|
150 gm |
Method of preparation
Heat oil in a saucepan or frying pan. Add the tempering ingredients; mustard
seeds, fenugreek and curry leaves. To this add ginger julienne, green chilly
and shallot and saute in slow fire for few minutes. Add cleaned prawns. Saute
for about two minutes in slow fire. Add the thick coconut milk and allow to boil. Now add
salt and quartered tomato. Pour the thick milk into this and leave to simmer
for few minutes. Serve hot with plain rice.
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