Recipe
for :
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Thenga Kuda Eraal - Prawns with Coconut
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|
 This
recipe is published with the permission of Manju
Malhi from her book 'India with Passion'.
Renowned
for her simple, homely approach to Indian cooking, Manju
has quickly become one of our favourite home cooks since
the publication of her first book, 'Brit Spice',
in 2002. Manju beat hundreds of contestants to secure
a guest cookery slot on BBC2's Food and Drink,
and has since presented her own televison show for Taste
called Simply Indian. Manju developed her passion
for Indain cooking from watching her parents cook as
a child, and refined her skills while studying in Bombay
for four years.
If
you would like to know more about the latest book, 'India
with Passion', <click
here>
To
visit Manju's web site <click
here>
Chinese
fishing nets are used in Fort Cochin to haul shrimps
and prawns, among other fish, from the sea. Prawns are
popular in the South and partner the ubiquitous coconut
very well, inspiring many recipes, which also use the
pungent spices that the Malabar Coast in Kerala is famous
for, such as cardamom, pepper, cinnamon, cloves and
nutmeg.
Ingredients
1/2
tsp tamarind concentrate
1/2 tsp hot chilli powder
1 tsp ground cumin
1/2 tsp turmeric
1/4 tsp salt
1 tbsp groundnut or vegetable oil
1 garlic clove, sliced
12 king prawns, cooked, shelled, and deveined
1/2 tsp peeled and finely grated root ginger
1 green finger chilli, finely chopped (optional)
100 ml (3 1/2 fl oz) coconut cream
2 tbsp roughly chopped coriander leaves
Method
- In
a bowl, mix 2 tbsp cold water, the tamarind, chilli
powder, cumin, turmeric, and salt.
- Heat
the oil in a heavy-based pan over a medium heat. Add
the garlic and prawns. Sauté for 2 minutes.
- Stir
in the ginger, green chilli, if using, and tamarind
mixture.
- Add
100 ml (3 1/2 fl oz) boiling water and simmer for
2 minutes.
- Carefully
add the coconut cream because it tends to spit.
- Simmer
for 3 minutes, then stir in the coriander leaves.
- Serve
immediately with basmati chawal*,
sambar*, thengai chatnil*,
and parottas*.
*If
you want this recipe you will need to purchase the book
<click
here>
Serves
4
Manju
Malhi
Recipe
from India with Passion
www.britspice.co.uk
©Manju
Malhi 2004
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