Monday, 13 April 2015

Caribbean prawn-
coconut cream

Large, fleshy tender (green) coconut, broken in half

250g medium-sized prawns, shelled and de-veined
1 large onion, ground to paste
1⁄2tsp aam aadaa (mango ginger)
1tsp chilli powder
1tsp haldi powder
1⁄2tsp dalchini powder
4 chopped green chillies
4tbsp  oil
3-4 tejpatta
1⁄2tsp chopped lemongrass
1⁄2tsp ginger paste
2tbsp chopped dhania patta

1. Mix all ingredients except dhania patta with prawns; marinate for half an hour.
2. Stuff one tender coconut half with prawn mixture and cover with other half. Seal tender coconut halves together with a little dough.
3. Add a little water to pressure-cooker and cook stuffed tender coconut for 3 whistles (or simply steam covered in tight-lidded pan until prawns have been cooked through and onions are translucent).
4. Break apart tender coconut halves and serve prawns together with tender coconut flesh. Add dhania patta for garnish

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