Soonamai No Kolmi Ne Kera Ni Chaal No Has Recipe
Summary
Ingredients
| Prawns | 45 Medium, deveined | |
| 6 green banana skins, washed | ||
| Onion | 1 Large | |
| 6 Kashmiri chillies | ||
| Cinnamon | 1 Inch | |
| 3 mace flowers | ||
| Green cardamoms | 2 | |
| Garlic | 12 Clove (5gm) | |
| Black peppercorns | 10 To taste | |
| Poppy seeds | 1/4 Teaspoon | |
| Coriander | 2 Tablespoon, chopped | |
| Coconut milk | 2 Cup (16 tbs) | |
| 1 sour lime, juice removed | ||
| Curry leaves | 1 | |
| 1 tablespoon sugar, salt, sesame oil | ||
Directions
1. Chop the banana skin into 1" pieces and place in a sauce pan of water. Add half a teaspoon of salt and cook till soft. The pieces should be intact.
2. Grind all the spices including the onion and coriander to a soft paste with a little water.
3. Heat half a cup of sesame oil. Add the curry leaves and toss in the ground masala. Lower heat and stir till red. Add the washed prawns and lower the heat and cook for five minutes. Add two cups of coconut milk and the banana skins and allow to simmer for 20 minutes. Taste for salt, add sugar and lime juice and remove from the fire. Serve with rice and papads.
2. Grind all the spices including the onion and coriander to a soft paste with a little water.
3. Heat half a cup of sesame oil. Add the curry leaves and toss in the ground masala. Lower heat and stir till red. Add the washed prawns and lower the heat and cook for five minutes. Add two cups of coconut milk and the banana skins and allow to simmer for 20 minutes. Taste for salt, add sugar and lime juice and remove from the fire. Serve with rice and papads.
Chef
