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Ranikhet Kitchen Hing-Bloom Prawns Coconut Curry
🇮🇳 Indian

Ranikhet Kitchen Hing-Bloom Prawns Coconut Curry

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Ranikhet cooking — Ranikhet Kitchen Hing-Bloom Prawns Coconut Curry brings a hing-bloom touch with a classic coconut curry finish. About 26 minutes from fridge to table.

Prep 11 min Cook 15 min Serves 6 Easy

Ingredients

  • Ginger Garlic Paste1 tbsp
  • Saltto taste
  • Tomato2, chopped
  • Vegetable Oil2 tbsp
  • Prawns350 g, cleaned

Optional extras

  • Green Chili1-2, slit
  • Curry Leaves1 sprig
  • Lemon1/2

Instructions

  1. 1

    Soak or rinse dals/grains if the dish uses them.

  2. 2

    Pressure-cook or simmer the base until soft.

  3. 3

    Prepare a tempering of ghee, cumin, garlic, and chili.

  4. 4

    Pour tempering over the cooked base.

  5. 5

    Simmer briefly to marry flavours.

  6. 6

    Mash lightly if desired; garnish with cilantro.

  7. 7

    Serve with rice or roti.

Chef's tip

Serve hot with roti, rice, or soft paratha.

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