Coconut Jhinga Curry Recipe

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Prawns – 1 kg
Coconut – 5 tbsp, grated
Groundnut Oil – 4 tbsp
Mustard Seeds – 1 tsp
Onions – 1 cup, chopped
Garlic Paste – 4 tsp
Ginger Paste – 4 tsp
Coriander Powder -2 tsp
Red Chilli Powder – 2 tsp
Turmeric Powder – 1/2 tsp
Salt to taste
Tomatoes – 1 1/2 cups, chopped
Green Coriander – 4 tsp, chopped
Curry Leaves – 10

1. Shell, devein, wash and pat dry the prawns.
2. Blend the coconut with 1/4 cup of water and make a fine paste.
3. Heat the oil in a pot and crackle the mustard seeds, then saute the onions over medium heat till transparent.
4. Add garlic and ginger paste.
5. Stir and cook till the liquid evaporates.
6. Add coriander powder, red chilli powder, turmeric powder and salt.
7. Stir well.
8. Then add the tomatoes and cook till they are mashed.
9. Reduce to low heat.
10. Add the coconut paste and the curry leaves.
11. Stir for two minutes.
12. Add the prawns and 1 1/2 cups of water.
13. Bring to a boil.
14. Reduce on low heat and simmer, stirring occasionally, until the prawns are cooked.
15. Transfer to a bowl.
16. Garnish with coriander.
17. Serve hot with boiled rice.

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