Spicy Coconut Prawns Recipe
Ingredients
| Mustard oil | 1/2 Cup (16 tbs) | |
| Bay leaves | 4 , crumbled | |
| 1 medium-size onion, peeled and chopped | ||
| 1 pound shelled raw shrimp, cleaned | ||
| Salt | 1/4 Teaspoon | |
| 12 cherry or 6 small tomatoes, quartered | ||
| Meat of 1 fresh coconut, broken into small pieces | ||
| Garlic | 6 Clove (5gm) (For the masala.) | |
| 1 1/2 inch piece of ginger root, cut into 2—3 pieces | ||
| Parsley | 1 Tablespoon, chopped (For the masala.) | |
| Vinegar | 4 Tablespoon (For the masala.) | |
| Bay leaves | 4 (For the masala.) | |
Directions
Combine the masala ingredients in a food processor for about 2 minutes and reserve.
Heat the oil in a small frying pan over low heat.
When hot, add the bay leaves and onion and cook, stirring occasionally, until the onion softens.
Add the masala, stir and cook for 2-3 minutes.
Add the shrimp and cook for 1 minute, stirring all the while.
Add the salt and tomatoes, cover, and continue cooking for 3-4 minutes.
Stir and serve with plain boiled rice.
Heat the oil in a small frying pan over low heat.
When hot, add the bay leaves and onion and cook, stirring occasionally, until the onion softens.
Add the masala, stir and cook for 2-3 minutes.
Add the shrimp and cook for 1 minute, stirring all the while.
Add the salt and tomatoes, cover, and continue cooking for 3-4 minutes.
Stir and serve with plain boiled rice.
Chef
