Prawn in Coriander

By Executive Chef Urbano Cruz do Rego

  • Peel and devein the prawns, wash well and drain the water. 
  • Add salt, lemon juice, turmeric powder, chopped onions, garlic, ginger and cashew nut paste, mix well and keep a side for 10-15 minutes.
  • Heat oil in a pan and add the prawns. Fry till it turns brown in colour.
  • Add the remaining marinade and simmer.
  • Add the coconut milk and cook till the texture thickens.
  • Add fresh chopped coriander and mix well. 
  • Check the seasoning and serve with spinach foogath mould.

Ingredients:

  • Tiger Prawns (Large Size) - 4 nos
  • Chopped Onions - 2  nos
  • Finely Chopped Garlic - 1 tbsp 
  • Finely Chopped Ginger - 1 tbsp 
  • Green Chili Paste - 1 tbsp 
  • Lemon Juice - 2 tbsp 
  • Turmeric Powder - 1 tsp 
  • Boiled Cashew Nut - 4 tbsp 
  • Thick Coconut Milk - ½ cup 
  • Chopped Coriander - 2 tbsp  
  • Salt to Taste & Oil to Fry