PRAWN COCONUT MASALA

Deliciously delightful prawn curry from Goa Preparation Time : 10 minutes Cooking Time : 30 minutes Servings : 4

Ingredients

Prawns (kolambi/jhinga), shelled and headless 400 grams Cinnamon 1 inch stick Cloves 8-10 Cumin seeds 2 teaspoons Coriander seeds 1 tablespoon Whole dry red chillies 8-10 Coconut, scraped 1/2 cup Malt vinegar 2 tablespoons Oil 3 tablespoons Onions, chopped 3 medium Ginger paste 2 teaspoons Garlic paste 2 teaspoons Salt to taste

Method

De-vein and wash prawns thoroughly. Drain well. Grind together cinnamon, cloves, cumin seeds, coriander seeds, red chillies, coconut and vinegar to a smooth paste. Heat oil in a kadai. Add onions and sauté for about five minutes or until light brown. Add ginger paste, garlic paste and the ground masala paste and sauté for two to three minutes. Add three-fourth cup of water and cook on high heat for four to five minutes. Add prawns and salt to taste. Cook for five minutes on medium heat or till prawns are tender. Serve hot with boiled rice. Recipe Tip Do not overcook prawns as they tend to become tough on overcooking.