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Ocean basket prawns recipe


600g large peeled prawns with the tails on
20ml lemon juice
50ml oil
1 small onion finely chopped
½ tsp turmeric/arad
½ tsp cinnamon
4 cloves
5 cardamom/elachi pods
3 bay leaves
1 tblsp finely grated ginger
1 tsp crushed garlic
1 tsp chilli powder
180ml coconut milk/cream
Salt to taste


Marinate prawns in the lemon juice for 20 minutes, and then drain off the remaining lemon juice. Heat a little oil in a frying pan or wok to medium and fry the onions until they begin to brown. Add the cardomon/elachi, turmeric,  Cinnamon, bay leaves, cloves ginger and garlic and cook for about another 2 minutes stirring constantly Add the chilli powder a pinch or so of salt and the coconut milk/cream and bring to almost boiling. The edges of the pan will begin to bubble. Toss in the prawns, give the mixture a shake to distribute the prawns and simmer with the lid off for about 5 minutes or until the prawns are cooked but still firm.

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