Ingredients
Prawns, cleaned and deveined: 1 Kg
Beef or Chicken stock: 150 ml / 3/4 cups
Cinnamon (daalchini), ground: 5 gms / 1 tsp
Cloves (laung), ground: 5 gms / 1 tsp
Creamed coconut : 100 gms / 1/2 cup
Flour: 5 gms / 1 tsp
Garlic, crushed: 5 gms / 1 tsp
Lemon juice: 5 gms/ 1 tsp
Oil: 100 ml / 1/2 cup
Onion, finely chopped: 1
Red chilli powder: 10 gms / 2 tsp
Salt to taste
Sugar: 5 gms / 1 tsp
Turmeric (haldi) powder: 5 gms / 1 tsp
Cooking Instructions
Heat oil in a saucepan, saute chopped onion, garlic paste and ground cloves. Fry lightly, add flour, turmeric, chilli, sugar and cinnamon. Cook gently for a few minutes. Gradually add stock and creamed coconut to the pan and bring to boil stirring constantly. Reduce heat and simmer for 10 minutes. Add the prawns and lemon juice. Season with salt, cook for another ten minutes. Serve hot, accompanied by any Indian bread.
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