Zesty Prawn And Coconut Curry Recipe

About this recipe

A flavorful prawn curry infused with coconut milk and spices, perfect for a hearty lunch. Served with millet for a wholesome twist.

Ingredients

• 200 ml Coconut Milk
• 500 Grms Bajra Atta Millets Atta 500 Grms
• 500 g Onion
• - Tomato Ketchup
• 100 g Garlic
• loose Ginger
• 100 g Yellow Mustard Seeds
• 100 g Curry Leaves
• 20 g Turmeric Powder
• - Red Chilli
• - Coriander Powder
• 100G Oleo
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Rinse the prawns thoroughly and set them aside after draining excess water.
2. 2. Heat oil in a pan, add mustard seeds, and let them splutter before adding curry leaves.
3. 3. Finely chop onions, garlic, and ginger, then sauté them in the pan until golden brown.
4. 4. Add chopped tomatoes to the pan and cook until soft, stirring occasionally.
5. 5. Mix in turmeric, red chili, and coriander powders, ensuring the spices are well incorporated.
6. 6. Pour in the coconut milk and water, stirring to create a smooth curry base.
7. 7. Add the prawns to the curry and cook them on medium heat for 5-7 minutes until tender.
8. 8. In a separate pot, rinse millet thoroughly and cook it in boiling water until soft and fluffy.
9. 9. Adjust the salt in the curry, tasting and balancing flavors as needed.
10. 10. Serve the prawn curry hot over a bed of cooked millet for a satisfying meal.