🇮🇳 Indian

Karad Bowl Jhinga Coconut-Milk

Name: Karad Bowl Jhinga Coconut-Milk
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1/2 tsp Garam Masala; 1, finely chopped Onion; 1 tsp Cumin Seeds; 1 tsp Coriander Powder; 350 g, cleaned Prawns; 1 tsp Red Chili Powder

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Karad cooking — Karad Bowl Jhinga Coconut-Milk brings a coconut-milk touch with a classic sev mix finish. About 27 minutes from fridge to table.

Prep 12 min Cook 15 min Serves 6 Easy

Ingredients

Garam Masala1/2 tsp
Onion1, finely chopped
Cumin Seeds1 tsp
Coriander Powder1 tsp
Prawns350 g, cleaned
Red Chili Powder1 tsp

Optional extras

Green Chili1-2, slit
Curry Leaves1 sprig

Instructions

1
Soak or rinse dals/grains if the dish uses them.
2
Pressure-cook or simmer the base until soft.
3
Prepare a tempering of ghee, cumin, garlic, and chili.
4
Pour tempering over the cooked base.
5
Simmer briefly to marry flavours.
6
Mash lightly if desired; garnish with cilantro.

Chef's tip

Finish with a spoon of ghee for shine and aroma.

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Video: Prawn Curry With Coconut Milk - Prawn Curry Recipe · on YouTube