PRAWN COCONUT MASALA

PRAWN COCONUT MASALA
Deliciously delightful prawn curry from Goa
Preparation Time : 10-15 minutes minutes
Cooking Time : 25-30 minutes
Servings : 4

INGREDIENTS
Prawns (kolambi/jhinga), shelled and headless400 grams

Cinnamon 1 inch stick

Cloves 8-10

Cumin seeds 2 teaspoons

Coriander seeds 1 tablespoon

Dried red chillies 8-10

Coconut, scraped 1/2 cup

Malt vinegar 2 tablespoons

Oil 3 tablespoons

Onions, finely chopped 3 medium

Ginger paste 1 tablespoon

Garlic paste 2 teaspoons

Salt to taste

METHOD
De-vein and wash prawns thoroughly. Drain well. Grind together cinnamon, cloves, cumin seeds, coriander seeds, red chillies, coconut and vinegar to a smooth paste. Heat oil in a kadai. Add onions and sauté for about five minutes or until light brown. Add ginger paste, garlic paste and the ground masala paste and sauté for two to three minutes. Add three-fourth cup of water and cook on high heat for four to five minutes. Add prawns and salt to taste. Cook for five minutes on medium heat or till prawns are tender. Serve hot with boiled rice.