“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
Prawns cooked in fragrant green curry paste
Published On: 08 Nov 2010
for more details, click the name of the ingredient
Bengali: Laban / Noone
Collect cream from the coconut milk and heat in a non stick pan.:- the oil should float on top of the cream if not add 2 tbsp of coconut oil.
When boiling, add the green curry paste and stir till fragrant for about 2-3 minutes.
Add remaining coconut milk, eggplant, fish sauce, palm sugar, salt and prawns.
Bring the above to a boil(prawns need very little time to cook or else turns rubbery).
Add kaffir leaves, thai basil leaves and red peppers. Remove from heat.
Adjust seasoning. Garnish with sweet basil leaves and serve with steamed rice.
Soup with wakame, tofu and goji berries...
Snakehead Fish is a kind of predatory fish that live in fr...
This Fish Biriyani is an authentic biriyani from the famous ...
Crab Fry is a fragrant medley of spices and aromatics. Its s...
Kappa kai puzhukk is an awesome Tapioca recipe can be served...
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.
Sign up to receive email updates for New Recipes/Special Announcements