Spicy Prawns (Shrimp) in Coconut Milk (Narial Jhinga) Recipe
Spicy Prawns (Shrimp) in Coconut Milk (Narial Jhinga) Recipes
2 tbsp chopped ginger
1 tbsp chopped garlic
1 tbsp ground turmeric
2 tbsp red chili powder
2 tbsp white vinegar
4 tbsp sesame oil
2 medium onions, chopped
2 medium tomatoes, chopped
salt, to taste
185ml coconut milk
500g prawns (shrimp), peeled and deveined
1 tbsp cracked black peppercorns
2 tbsp coriander (cilantro) leaves,
extra coriander (cilantro) leaves, to
ginger, garlic, turmeric and chili powder with the vinegar to make a
paste. Heat the sesame oil in a large pan and add the onion. Sautee
until the onion is soft. Add the paste to the pan and stir for 3-4
minutes over a gentle heat. Add the tomatoes and salt. Increase the heat
to medium and cook until the tomatoes soften, then add the coconut milk.
Reduce the heat and simmer for about 5 minutes. Now add the prawns and
cook for 4-5 minutes until done. Add the peppercorns and coriander.
Serve topped with the extra coriander leaves.
With its use
of vinegar and coconut milk, this spicy prawn dish from the Muslim
Maldives combines the cuisines of west and south Asia to create food
with a unique flavor.