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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