Ingredients:
Prawns – 250 gms, shelled, heads removed, deveined, washed
Oil – 1 tblsp
Onions – 2, chopped
Tomatoes – 1, chopped
Cashew nuts – 50 gms, broken, unsalted
Red Chilli Powder – 1/4 tsp
Black Pepper Powder – 1/4 tsp
Turmeric Powder – 1/4 tsp
Salt – 1/2 tsp or as per taste
Green Chillies – 1, slit
White Vinegar – 1 tsp
Ginger Garlic Paste – 1 tblsp
For coconut paste:
Oil – 1 tsp
Coconut – 1/4, grated
Method:
1. Heat oil for coconut paste.
2. Fry the grated coconut till brown.
3. Keep aside to cool and grind to a fine paste with 2/3 cup of water.
4. Heat 1 tblsp oil in a pan.
5. Fry the onions till translucent.
6. Add the tomatoes, ginger-garlic paste and cook for a minute.
7. Add prawns and cashew nuts.
8. Fry for 3 to 5 minutes.
9. Reduce heat and add the masala powders.
10. Fry for 45 seconds.
11. Add salt and 1/3 cup of water.
12. Cook over low heat for 4 to 5 minutes.
13. Add green chillies, vinegar and coconut paste.
14. Cook till the gravy thickens.
15. Serve hot as a side dish.
Note: image is for illustration purposes only and not that of the actual recipe.
Image credit: BBC Good Food
