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Spicy coriander prawn curry made with coconut oil
Published On: 08 Jul 2014
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
for more details, click the name of the ingredient
Dry roast all the whole garam masalas together in a pan for a few seconds.
Remove from the heat and when still hot add the turmeric and red chilli powder.
Grind the roasted whole masala along with the rest of the ingredients including the oil, to a fine paste.Curry paste is ready.
Grind one stalk of lemon grass in the paste and keep one to add in the curry when adding the thin coconut milk.
Put the thick coconut milk in a wok and bring to a boil stirring constantly.
Continue cooking over low heat until the coconut cream is reduced by a quarter and the oil begins to separate.
Add the curry paste and fry stirring frequently, for 5 minutes or till the oil separates.
Put in the prawn and cook for 5 - 7 minutes.
Add the remaining coconut milk, one stalk of lemon grass cut into 3 ” pieces, and lime leaves.
Bring to a boil stirring constantly, then lower the heat and simmer uncovered until the prawn is tender.
Stir in basil or coriander just before serving.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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