Saturday, June 15, 2013

Prawn Molee

The next few recipes come from Rick Stein's new book "India". I always enjoy Rick Stein's books and TV shows. I can hardly wait till this new series starts the recipes are an exciting mix bringing together so many interesting recipes.


2 tbsp coconut oil
1/4 tsp ground black pepper
3 green cardamoms, lightly
bruised with a rolling pin 6 cloves
2 medium onions, thinly sliced 15g/3 cloves garlic, thinly sliced 25g/5cm ginger, finely shredded 2 green chillies, slit lengthways,
seeds removed
1 tsp salt
Small handful of fresh
curry leaves
Small pinch (Vs tsp) turmeric
400m1 coconut milk
11/2 tsp toddy or white
wine vinegar
500g large tail-on raw prawns
2 tomatoes, thinly sliced into
rounds, to garnish
Boiled basmati rice to serve


Heat the coconut oil in a heavy-based saucepan or karahi over a medium heat. Add the pepper, cardamoms and cloves and fry for 1 minute until fragrant. Add the onions and fry for 5 minutes until translucent, then stir in the garlic, ginger, chillies, salt and curry leaves and fry for 1 minute.
Add the turmeric, coconut milk and vinegar. Bring to a simmer and simmer for 4-5 minutes until reduced slightly, then add the prawns and simmer for a further 4 minutes until the prawns are cooked. Scatter the tomatoes on top, turn off the heat, cover the pan and set aside for 3-4 minutes. Serve with rice.

1 comment:

  1. Just cooked this from Rick's book. Sublime dish!
    I'm a total novice and have cooked half a dozen dishes from the book so far, all delicious.