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Aleppey Prawn Curry
By : Chef Saneesh, Trident HotelsCategory : Prawn, Indian food, Curries and gravies
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- Clean and devein the prawn and keep aside
- Make a paste of grated coconut, garlic, turmeric powder, red chilli and salt
- Take the extract out of the paste
- Peel and cut mangoes in to cubes
- Peel and slice the shallots
- Heat oil, splutter mustard seeds and curry leaves
- Add julienne ginger, slit green chilli and sliced shallots
- Saute for a minute
- Add above made coconut extract in to the pan
- Bring to a boil, add raw mango
- Cook till the mango tender
- Add cleaned prawn, and cook for 4 minutes and remove from fire
- Serve with appam or steamed rice
Ingredients:
800 g - medium prawn
300 g - grated coconut
5 g - garlic
2 g - turmeric powder
20 g - red chilli whole
15 g - salt
100 ml - coconut oil
5 g - mustard seeds
10 g - curry leaves
30 g - ginger
2 - green chilli
160 g - shallots (small onions)
320 g - raw mango
800 g - medium prawn
300 g - grated coconut
5 g - garlic
2 g - turmeric powder
20 g - red chilli whole
15 g - salt
100 ml - coconut oil
5 g - mustard seeds
10 g - curry leaves
30 g - ginger
2 - green chilli
160 g - shallots (small onions)
320 g - raw mango
RECIPES BY CHEF SANEESH, TRIDENT HOTELS
