Jhinga Konkani Masala – Seme Nadvi

by Seme Nadvi

Preparation Time: 25-30 Minutes

Cooking Time: 10 to 15 Minutes

Serving Size: 02

Equipment: 1 Non stick Pan, Mixing bowl, Mixing Grinder, Chopping Board, Knife, 2 Plates, Serving Platter, 1 Ladle, 1 Mixing Spoon

Ingredients:
Prawns – 500 gms, shelled, deveined, washed, drained
Oil – 1 tsp
Onions – 2 tblsp, chopped
Kokum Extract – 1 to 2 tsp
Salt – 1/4 tsp
Lime Juice – 2 tsp
Coriander Leaves – 2 tsp

For the masala:
Coconut – 1/2 cup, grated
Green Chillies – 2
Oil – 1 tsp
Garlic- 8 to 10 cloves
Cinnamon – 1/4 inch stick
Turmeric Powder – 1/4 tsp
Green Chilli- To taste
Coriander Leaves – a bunch
Salt – to taste

Method:
1. Heat oil for the masala in a pan.
2. Add all the masala ingredients and fry for 2 minutes.
3. Remove and grind to a coarse paste. Keep aside.
4. Heat 1 tsp oil in the same pan.
5. Saute the onions for a minute.
6. Add the ground masala and kokum extract.
7. Mix well.
8. Now add the prawns.
9. Add salt and mix well until the prawns are evenly coated with the masala.
10. Cover and cook for 3 to 4 minutes or until the prawns are soft and cooked.
11. Add the lime juice and garnish with coriander leaves.
12. Serve hot with roti or rice.