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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The prawns are cooked in a sauce made with coconnut and tomato puree, and yogurt. Fresh prawns have the better flavour if you can afford them. Intersting to cook, this dish goes well with a vegetable curry, and plain boiled rice. Ingredients:
1 lb prawns, meat thawed and drained |
8 ounces butter |
1 medium onion, sliced |
2 ounces desiccated coconut |
1 teaspoon chili powder |
2 teaspoons paprika |
1/2 teaspoon ground cinnamon |
2 bay leaves |
1 teaspoon garam masala |
2 teaspoons fenugreek seeds |
1 teaspoon ground ginger |
4 ounces tomato puree |
1/2 pint plain yogurt |
Directions:
1. In a non-stick pan melt the butter and fry the onion till golden.
2. Add the coconut to the pan and fry till brown, do not allow the coconut to stick to the pan.
3. Stir in the spices and the yogurt followed by the tomato puree, stir again. If the liquid is too thick add a few spoons of water.
4. Bring to the boil and add the prawns, lower the heat and cook for 5 minutes.
5. Serve with boiled rice and a vegetable curry of your choice.
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