- ½ kg fresh prawns
- 2 tbsp white vinegar or wine
- 1 tsp turmeric
- 1 tsp black peppercorns
- 1 tbsp coriander seeds
- 4 tbsp olive oil
- 1 onion
- 3 garlic cloves
- 1 tbsp fresh ginger
- 400 ml coconut milk
- 1-2 cups of water
- 3 mild chili peppers
- 2 tbsp fresh coriander
- 1 tbsp cumin seeds
Peel the prawns, leaving their tails intact. Mix the prawns with vinegar and leave them for 5 minutes for them to enhance the flavor. Put turmeric, peppercorns, cumin and coriander seeds in a grinder and grind them to a fine powder.
Chop the ginger finely, cut the onion and garlic into thin slices. Heat oil in a pan, put the above ingredients in it and fry gently for 5 minutes. Stir in spices and keep frying for another 2 minutes.
Cut chili peppers in half and chop the coriander. Add coconut milk, water and several halves of chili peppers. Bring the ingredients to a boil and simmer them for 5 minutes. Add the prawns and simmer for another 5 minutes. Add coriander and serve the dish with steamed basmati rice.
