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16 November 2013,10:58 by
D.Sumithra

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BALI PRAWNS CURRY

Coconut milk, ginger and chillies are a common combination in Indonesian cooking. This prawn dish could well be a part of a rijsttafel, which is an elaborate brunch or buffet lasting for hours.
Serves :
4

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Puree the chilli, ginger, garlic, onion, sugar and lemon juice in blender to a smooth paste.
  • Saute the paste in hot oil for 5 minutes, stirring constantly.
  • Add the prawns and saute, stirring constantly, until the prawns are well coated.
  • Slowly add the coconut milk, cover and simmer for 15 to 20 minutes.
  • Serve hot.

 

INGREDIENTS

  • 3 teaspoons finely chopped red chilli
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, finely chopped
  • 2 small onions, finely chopped
  • 2 teaspoons brown sugar
  • 2 teaspoons lemon juice
  • 2 tablespoons IDHAYAM Sesame oil
  • 500 grams prawns, peeled and de-veined
  • 250 ml coconut milk

 

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