Thursday, December 13, 2012,3:50 AM
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PrintGREEN PRAWN CURRY
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Peel the prawns, leaving tails intact. Slit open along the hack and remove the dark vein.
- In a food processor grind the garlic, ginger, spring onions and chilies to a paste with the oil.
- Transfer to a medium-sized pan and cook for 2 minutes. Add the ground coriander, fennel and mustard seeds and coconut cream and cook for 3-4 minutes. Add 1 cup water to the garlic and spice mixture, cook uncovered over a medium heat for about 4 minutes.
- Add the prawns and cook stirring until prawns are just tender and turn pink. Stir in the chopped coriander.
- Serve immediately with rice.
INGREDIENTS
- 1½ kg green prawns
- 5 cloves garlic
- 2 cm piece ginger
- 6 spring onions, roughly chopped
- 3 green chilies, seeded and chopped
- 1 Drumstick
- 5 tablespoons Cooking oil
- 2 tablespoon ground coriander
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 400 ml coconut cream
- 400 ml coriander leaves, chopped
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