Halwai July 23, 2021

Ingredients:

• 400 g – freshly cooked and peeled Prawns
• 2 tbsp – white wine or cider Vinegar
• 1 tsp – ground cumin
• 2 tsp – ground coriander
• 1 tsp – ground Turmeric
• 1/2 tsp – chilli powder
• 1/2 tsp – freshly milled black pepper
• 3 tbsp – Sunflower oil
• 125 g – Onions
• 1″ piece – fresh root ginger, peeled and grated
• 6 – small Cloves of garlic, peeled and crushed
• 250 ml – warm water
• 2-4 – fresh green chillies, seeded and sliced lengthwise
• 1/2 tsp – salt
• 90 g – creamed Coconut
• 2 tbsp – fresh coriander leaves, chopped
• 200 ml – fresh Cream
• 2 – Papayas

Method:

  1. Put the prawns in a mixing bowl and add salt and vinegar. Stir and mix well. Set aside for 10-15 minutes.
  2. Mix the cumin, coriander, turmeric, chilli powder and black pepper in a small bowl and set aside.
  3. Heat oil over medium heat and fry the onions gently until they are pale golden (for about 8-9 minutes). Stir continuously.
  4. Add the ginger and garlic and fry for 1 minute.
  5. Add the mixed ground spices and fry for 1-2 minutes.
  6. Add water, fresh green chillies, salt and coconut.
  7. Simmer until the coconut is dissolved.
  8. Add the prawns and cook for 2-5 minutes. This will depend on the type of prawns used – standard prawns, king prawns, tiger prawns etc.
  9. Add cream and simmer. Now, add half of the papaya cut into cubes.
  10. Add half the chopped coriander leaves and remove from the heat.
  11. Put the prawns in a serving dish and garnish with the remaining coriander leaves and papaya slices. Serve with hot naan or rice.