Spicy Prawns (Shrimp) in Coconut Milk (Narial Jhinga) Recipe

Spicy Prawns (Shrimp) in Coconut Milk (Narial Jhinga) Recipes

Ingredients :

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, chopped

extra coriander (cilantro) leaves, to garnish

Method :

Mix the 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.

Serves 4 - 6

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