Prawns cooked in a spicy, tangy gravy are wrapped in a banana leaf pouch. This one is for the seafood lover at home who can enjoy prawns for breakfast, lunch or dinner.
Cook 1 cup white rice and set aside.
Heat coconut oil in a mud pot or a pan. Fry 2 cups shallots, 2 chopped green chillies, 1 tsp minced ginger and 1tsp minced garlic and a handful of fresh curry leaves.
Into the pan, add more coconut oil, 1 tsp Kashmiri chilli powder (or paprika), 1/2 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp pepper powder and 1 tsp fish masala (we use Kitchen Treasures, Vijay or Double Horse brands)
Add more curry leaves. Add 1/2 cup slivers of fresh coconut. Pour 1/2 cup tamarind or cocum water. Add the prawns. (You may chop the prawns into tiny pieces before adding them, to get more flavour) Add 1/2 cup water, salt and stir fry a bit, until the prawns masala coats the spoon well.
In a heated pot, add the rice, the cooked prawns and mix very well. Add salt to taste. Temper few curry leaves, 2 red chillies and top the rice with more prawns.
Hold 2 banana leaves to a flame – one large and a smaller one. Pack the rice in the smaller leaf and then the larger one. Tie into a pouch.
Warm the pouch in a pan for two mins. Serve in a cast iron bowl with a big sliver of coconut and few red chillies/curry leaves for garnish. Or pack this one as a travel meal.
By Linda Joseph Kavalackal,
Christ & Co.
The thought life is the beginning of victory or the beginning of defeat. Victories are…
Actor and comedian Russell Brand got baptised on Sunday after months of publicly sharing his…
There are people in our lives who we love unconditionally. Some can never do wrong…
Meditating on the Word of God is not the transcendental endeavour which most people associate…
How do you we live Extraordinarily? By building faith through reading His Word and allowing…
Mandisa, a contemporary Christian singer who appeared on “American Idol” and won a Grammy for…
This website uses cookies.