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.