Prawn Caldine

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PRAWN CALDINE


Ingredients:
15 Medium size Prawns
1 finely chopped Onion
2 Green Chilies
Salt
Oil to fry
20ml Coconut Vinegar
Coriander for Garnish

For Coconut Milk
1 Grated Coconut
3 Cloves of Garlic
½ Ginger
2 Green Chilies
1 teaspoon Cumin seeds
3 teaspoon Coriander seeds
1 teaspoon Turmeric Powder
1 ½ cup warm Water

Method:

-          Clean and wash the prawns. Marinate the prawns with salt and keep aside.
For Coconut milk:
-          In a food processor add coconut, garlic, ginger, green chilies, cumin seeds, mustard seeds, coriander seeds, turmeric powder and 1 cup warm water. Blend all the ingredients into a thick paste.
 

-          Extract coconut milk from the ground paste; this will form thick coconut milk. [Don’t dispose the ground coconut after extracting coconut milk].

-          Again add ½ cup warm water to the coconut extracts and grind again. Extract coconut milk in a separate container, this will form thin coconut milk.
 -          In a sauce pan add oil, fry the chopped onions till translucent. Slit the green chilies and add in the pan.
 -          Add the prawns and cook for 2 minutes on low flame.

-           Add the thin coconut milk in the sauce pan and let it simmer. 
-          Add the thick coconut milk in the sauce pan and cook on low flame. Once the gravy starts to simmer add coconut vinegar and cook for 4 minutes. Take the gravy off the heat and serve with hot steamed rice.




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