Name: Gondhoraaj Scented Prawns in Tender Coconut recipe by Rhea Mitra-Dalal at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 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

Ingredients Serving: 4

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

Instructions

Shell and devein the prawns and rinse in running water. Drain the prawns and then marinate in a little salt and turmeric.
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.
Make a rough paste with the ginger and add it to the pan. Stir well and let it cook for a minute.
Now add the marinated prawns and stir nicely to sear till the prawns turn opaque.
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.
Let it all simmer gently till the prawns are cooked. Be careful not to overcook the prawns.
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.

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