Wednesday, 25 May 2011

Jungle Prawn Curry

Jungle Prawn Curry

Unfortunately the photograph didnt come out too good , as I was in a hurry cooking this dish for a dinner party !

2 Kg Prawns , shelled cleaned and tails removed . 

Wash and soak for 30 minutes in water to which 60 ml white vinegar has been added to remove that shell fish smell . 30 minutes later wash , rinse and dry prawns and set aside .

Take 15 - 20 Lady Fingers / Bhindi ( lady Finger ), cut off  head and tails , in a wok cook whole in 1 tablespoon of oil . Cook covered for 7 - 10 minutes over low heat or till done but still firm . Set aside for later use .

Take one coconut , grate and extract coconut milk from HALF by adding one mug of boiling water , swirl it in a mixi or by hand and strain through a muslin cloth . Keep milk ,for later use , discard the pulp .

The prawns
marinade for 1 hour in

1 tablespoon garlic paste 
1 table spoon oil 

The Green Paste :

Take the other half of the coconut , 15 green chillies ( the dish wont be too hot ) 15 curry leaves and a handful of chopped green coriander , blend to a paste and set aside .

The Cooking ! 

Chop one large onion .
3 to 4 Tablespoons minced garlic .
Juice of 2 lemons .
1 bunch of curry leaves .
Salt .

Stir fry prawns in oil . When done remove with a slotted spoon .In the same unwashed wok cook onions garlic and curry leaves till onions are translucent . Add green paste , cook for 5 minutes with 1 cup of hot water , then add your prawns cook a minute or two , add the lady finger and coconut milk , add lemon juice , don't overcook . Adjust lemon / salt .
This isn't a very pungent dish . The ' curry ' is thick , not a typical wet curry .
I made 2 Kgs for a party , you adjust ingredients according to what you are using .
Total cooking time 20 - 25 minutes .

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