Prawns in spice laden coconut sauce
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Prawns in spice laden coconut sauce
  Prawns    Coconut    Indian    Seafood    Spices    Sauces  
Last updated 6/12/2012 1:01:29 AM. Recipe ID 24779. Report a problem with this recipe.
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      Title: Prawns in spice laden coconut sauce
 Categories: Indian, Seafood, Ceideburg 2
      Yield: 1 Servings
     14 oz Canned coconut milk
      8    Dried, red chile peppers *
      2 ts Cumin seeds
      2 ts Coriander seeds
      1 ts Turmeric
      1 tb Grated fresh ginger
      6    Garlic cloves, minced
      5 tb Peanut oil
      1 lg Onion, thinly sliced
      1 lb Prawns, shelled, deveined
  * seeded or partially seeded (reduce or increase amount for a milder
  or spicier flavor)
  Do yourself a favor and use canned coconut milk in this recipe. It's
  a heck of a lot easier and probably better than what you would
  produce using a fresh coconut.
  Process the grated fresh coconut or the desiccated coconut with 3 1/2
  cups hot water in a food processor.  Drape a piece of folded
  cheesecloth over a bowl and pour the coconut mixture into the
  cheesecloth. Strain the liquid, squeezing the pulp to extract as much
  milk as possible. This is thick coconut milk; set aside.
  Pour 2 1/2 cups hot water over the coconut in the cheesecloth and
  squeeze to extract more milk into another bowl.  This second extract
  is thin coconut milk.  Set aside.
  If you are using canned coconut milk, skip this step and proceed with
  the recipe.
  Grind the chile peppers, cumin and coriander seeds in a spice grinder
  and set aside.
  Process the thick coconut milk (or canned coconut milk) with the
  ground spices, turmeric, ginger and garlic; set aside.
  Heat the oil in a heavy, shallow pan.  Add the onions and cook until
  the edges begin to turn almost reddish brown (about 15 minutes),
  stirring frequently.  Add the coconut-spice mixture and cook until
  the liquid evaporates and oil separates from the paste.  Cook this
  paste for 10 more minutes, stirring constantly.
  Stir in the reserved thin coconut milk (or 2 cups water, if you have
  used canned coconut milk) and let simmer until reduced to a creamy
  sauce. Add salt to taste.
  Stir the prawns into the sauce and cook a few minutes until the
  prawns are just cooked.  (Be careful not to overcook).  Serve with
  steamed rice.
  Grated fresh coconut:  Pierce the eyes of a fresh coconut and drain
  off the liquid.  Put the coconut in a preheated 375F oven for 20
  minutes. Break it open with a hammer and separate the meat from the
  hard shell in large pieces.  Break the pieces into smaller ones and,
  using a vegetable peeler, peel the brown skin off the meat.  Grate
  the coconut meat in a food processor.
  Desiccated coconut:  May be found in Indian or Chinese stores.
  From the San Francisco Chronicle, 12/7/88.
  Posted by Stephen Ceideberg; November 2 1992.

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Recipe ID 24779 (Apr 03, 2005)

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