Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.

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.


  • 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