Are you making this recipe? If so please help us out. Send us the photo of the recipe. 150 ml of Coconut Oil 6 Green Cardamoms (Choti Ilaichi) 5 Cloves 3 Cinnamon Sticks (Dal Cheeni) 5 tbsp. of Onions (finely choped) 1 tbsp. of Fresh Ginger (finely chopped) 1 tbsp. of Garlic (finely chopped) 1/2 tbsp. of Green Chillies (finely chopped) 8-10 Fresh Curry Leaves 5 tbsp. of Puredd Fresh Tomatoe 1/2 tbsp. of Grounded Corriander (Pisa Dhania) 1/4 tbsp. of Red Chilli Powder 1/4 tbsp. of Ground Turmeric (Haldi) 1 kg of Raw Jumbo Prawns (shelled but tail left on)(cleaned well & de-veined) 8 tbsp. of Coconut Milk 3 tbsp. of Coconut Cream Salt (to taste) Bamboo Sticks (one for each prawn) 1) Heat the coconut on low heat, add the whole spices and let them splutter for 15 seconds. 2) Add the onion and saute for 5 minutes, until it becomes limp and starts to change color. 3) Stir in the ginger, garlic, green chillies, and curry leaves and saute for 2 minutes. 4) Add the pureed tomato, ground spices, and some salt. Saute until the oil separates from the mixture. 5) Push a small bamboo stick through the lenght of each prawn to keep them straight while they are cooking. 6) Add the prawns to the mixture and stir-fry over a high stove heat for 2 minutes. 7) Then add the coconut milk and bring it to a boil. 8) Simmer for 1 minute, then remove from the heat and stir in the coconut cream.

Serving Suggestions: Serve With Plain Rice Degree of Difficulty: Medium Recipe Category: Seafood Recipe Ethnic Group: Pakistani

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