INGREDIENTS
1kg tiger prawns, peeled and de-veined
4 dried chillies
1/4 cup coconut milk
1 tsp mustard seeds
2 medium onions, chopped
2 tbsp cooking oil
4 bay leaves
1 tsp finely chopped fresh ginger
3 garlic cloves, crushed
1 tbsp coriander
1 tsp chilli powder
1 tsp salt
4 tomatoes, finely chopped
METHOD
Put the dried chillies, mustard seeds and onion in a large deep pan or pot. Dry fry for 8-10 minutes or until the spices begin to brown.
Take care not to overbrown as it will taste bitter. Tip the mixture into a food processor or blender, add the coconut milk and blend to a paste.
Heat the oil in the pot and fry the bay leaves for 1 minute. Add the chopped ginger and the garlic and fry for 2-3 minutes.
Add the koljana, chilli powder, salt and the coconut paste, and fry over medium heat for 5 minutes.
Stir in the chopped tomato and about a cup of water, and gently simmer for 5-6 minutes or until the sauce has thickened.
Add the prawns and cook for about 4-5 minutes or until they turn pink. Serve with plain boiled rice or roti.
Serves 6