Ingredients
Ingredients
500 gm
Tiger Prawns
100 pieces
Pineapple
100 ml
Coconut Milk
50 gm
Peanuts
5 medium
Dried Red Chillies
1.05 tsp
Turmeric Powder
0.25 tsp
Salt
2 tbsp
Chopped Ginger
8 pieces
Garlic
3.05 medium
Onions
30 gm
Chopped Lemon Grass
3 tbsp
Olive Oil
2 tbsp
Chopped Coriander Leaves
Cooking Steps
Cooking Steps
Soak dry red chillies in warm water till it turns soft.
Make a fine paste of onions, lemon grass, ginger, garlic, peanuts and the soaked red chillies.
Add turmeric powder to the paste and mix it well. Keep the paste aside
In a sauce pan, boil the chopped pineapples for a few minutes on medium heat with a little water.
Ensure the pineapple is mushy in texture, do not over boil the pineapple.
In another sauce pan, heat up oil.
Fry the prepared paste for 2-3 minutes till it turns reddish in colour.
In a blender, puree the cooked pineapples.
Now, add the pureed pineapples into the chilli paste and stir it well till it incorporates.
Then add the coconut milk and stir it well.
Add necessary amount of salt for taste.
Now, add washed, cleaned and deveined prawns at the end and let it be simmer for around 10 - 12 minutes.
Add required amount of water as preferred and switch off the gas once the prawns are well cooked.
Garnish the dish with chopped coriander leaves.