This is another family cooking day special.Our numbers are growing to include dear friends who love cooking too and are eager to learn and share their own special cooking tips. Mohini demonstrated one superb prawn recipe made with some lemon grass bulb that she brought back from Thailand. Then the addition of few leaves from her lemon tree crushed in a mortar added even more of a lemony flavour.Made with large luscious fresh prawns, we demolished the curry, as usual, immediately after for lunch .
250 gms large prawns cleaned and deveined
1 bulb lemon grass, not the fibrous root. Crush
5-6 lemon leaves, crush
2 medium sized onions, choped very very fine
1 slit green chilli, with seeds removed
2 peeled tomatoes chopped fine
2 tbsp garlic chopped very fine
1 tbsp ginger paste
1/2 tsp haldi
1/2 tsp mirchi powder
1 tsp salt
2 tbsp hara dhania
Fry the onions, garlic, lemon grass bulb, lime leaves, kari patta, green chilli and ginger paste till soft and pulpy. Add the tomatoes and cook for 10 minutes more. Now add the haldi, mirchi powder, salt and sugar. Add 2 tablespoons of water and cook covered for 8 minutes till all the ingredients have mixed and cooked well Now add the prawns and simmer for 5 minutes. Add three tablespoons of prepared coconut milk and the hara dhaniya.Mix well and serve hot with rice.