By Devi Poojari
February 2, 2024
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A herb-loaded green curry with juicy prawns, is the perfect accompaniment to some steamed rice, for lunch or dinner. The light, coconut-based delicacy infused with the flavours of fresh seafood is mildly spiced and comforting.
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250 grams prawns, cleaned ¾ cup coconut milk 1 small onion, chopped ¼ cup freshly grated coconut 3 green chillies ¼ cup fresh coriander leaves + stems 1-inch piece ginger 5 cloves garlic 1 tablespoon rice 4 cashews 1 teaspoon coriander powder ½ teaspoon garam masala 1 tablespoon vegetable oil Salt, to taste
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Soak the cashews and rice in some water for 10-15 minutes and grind into a fine paste along with the coconut, coriander stems, green chillies and ginger-garlic.
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Heat the oil in a kadhai and saute the onions for 3-4 minutes before adding the ground paste to it.
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Cook further for 5-6 minutes, to allow the raw flavours of the rice to disappear, and thicken slightly.
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Add the prawns, followed by the coriander powder and garam masala, followed by ¾ cup of water to mix well.
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Season with some salt and add the coconut milk, before letting it simmer until the prawns are cooked but tender.
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Turn off the heat and rest the curry for 30 minutes, before serving warm with rice.
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