Gondhoraaj Scented Prawns in Tender Coconut | How to make Gondhoraaj Scented Prawns in Tender Coconut

By Rhea Mitra-Dalal  |  19th Sep 2016  |  
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  • Gondhoraaj Scented Prawns in Tender Coconut, How to make Gondhoraaj Scented Prawns in Tender Coconut
Gondhoraaj Scented Prawns in Tender Coconutby Rhea Mitra-Dalal
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

5

0

About Gondhoraaj Scented Prawns in Tender Coconut Recipe

Prawns cooked in tender coconut with Gondhoraaj lemon zest

Gondhoraaj Scented Prawns in Tender Coconut is delicious and authentic dish. Gondhoraaj Scented Prawns in Tender Coconut by Rhea Mitra-Dalal is a great option when you want something interesting to eat at home. Restaurant style Gondhoraaj Scented Prawns in Tender Coconut is liked by most people . The preparation time of this recipe is 15 minutes and it takes 30 minutes to cook it properly. Gondhoraaj Scented Prawns in Tender Coconut is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Gondhoraaj Scented Prawns in Tender Coconut. Gondhoraaj Scented Prawns in Tender Coconut is an amazing dish which is perfectly appropriate for any occasion. Gondhoraaj Scented Prawns in Tender Coconut is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Gondhoraaj Scented Prawns in Tender Coconut at your home.

Gondhoraaj Scented Prawns in Tender Coconut

Ingredients to make Gondhoraaj Scented Prawns in Tender Coconut

  • fresh medium sized Prawns - 500 gms
  • Flesh from 2 Tender coconuts
  • Tender coconut Water - 1 cup
  • coconut Cream - 1/2 cup
  • Gondhoraaj lemon zest - 1/2 tsp
  • Large onion chopped Fine - 1
  • Minced green chillies - 2 or 3
  • Fresh ginger - 2 inches
  • salt
  • turmeric
  • mustard oil

How to make Gondhoraaj Scented Prawns in Tender Coconut

  1. Shell and devein the prawns and rinse in running water. Drain the prawns and then marinate in a little salt and turmeric.
  2. Heat mustard oil in a pan and fry the chopped onions and green chillies. Do not brown the onions at all. Keep the heat at medium or at low and fry slowly.
  3. Make a rough paste with the ginger and add it to the pan. Stir well and let it cook for a minute.
  4. Now add the marinated prawns and stir nicely to sear till the prawns turn opaque.
  5. Add the coconut water and the coconut flesh to the pan and bring it all to a boil. Now add the coconut cream and stir again.
  6. Let it all simmer gently till the prawns are cooked. Be careful not to overcook the prawns.
  7. Take the pan off the heat and sprinkle the Gondhoraaj zest onto the curry. Cover the pan and let the zest infuse into the dish nicely. Serve hot with plain steamed rice.

My Tip:

Use commercial coconut milk powder to make about half a cup of really thick coconut milk if you don't have coconut cream handy.

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