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Tuesday, February 10, 2015

PRAWNS IN COCONUT MILK SAUCE - JHINGA BAGARA

This dish is authentic Indian subcontinent dish Prawns cooked  in coconut milk and tomoto sauce,loved all around India,Nepal,Pakistan,Bangladesh and Sri lanka  









Main Ingradients 


1 tablespoon tomato puree
1/2 teaspoon salt
1 teaspoon  sugar (optional)
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
3 tablespoons finely chopped fresh coriander
1 fresh green chilli, chopped
1 tablespoon fresh lemon juice
250ml coconut milk (You can buy from any Market store or alternatively you can extract by mincing fresh tender coconut )
3 tablespoons vegetable oil
1 teaspoon black mustard seed
3 cloves garlic, minced
500g medium prawns, peeled and deveined
1 tablespoon cornflour
1 tablespoon cold water
1 table spoon of Mint leaves

Method 



In a medium bowl, stir together tomato puree, salt, sugar, garam masala, ground cumin seed, ground red pepper, coriander, green chilli, lemon juice and coconut milk. Set coconut sauce aside.






Heat oil in a wok or frying pan over medium-high heat. When oil is hot, 
add the mustard seeds, and cook until they begin to pop. Immediately stir in garlic, and cook until garlic begins to brown. Add prawns, and cook until prawns are opaque; this should take only a minute or two. In a small bowl, mix together cornflour and water; stir into the sauce, and continue cooking until thick.



 Pour the coconut sauce over the prawns; cook until the sauce begins to simmer.





In a small bowl, mix together cornflour and water; stir into the sauce, and continue cooking until thick