Shell and wash the prawns, then boil them.
When cooked, grind or pass them through a mincer to make a smooth paste.
Add salt, 2 onions and green chilies finely chopped.
When the mixture is well blended, form into 12 balls, or koftas, dip in egg and roll in breadcrumbs.
Fry in hot mustard oil or ghee.
Keep these on one side and prepare the curry as follows.
Heat ghee and oil in a dekchi, when smoking hot, fry bay leaves and ground spices for 4-5 minutes, stirring all the time and adding a little water to keep the spices from burning.
Gradually stir in the coconut milk extract and a little salt.
Add the kofta and allow the curry to simmer for about 10 minutes till the gravy becomes rich and thick.
Serve hot, garnished with chopped coriander leaves.
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