Tasty prawns (shrimps) with warm aroma of ginger, with mellow richness of silky cream, mild fieriness from chilies and black pepper, all topped up with fresh coriander leaves - pure bliss!
Course: Main Course
500gramsprawns / shrimp (before cleaning)
2heaped tablespoonsfresh cream
1/2tablespooncoarse black pepper
2 - 3sprigsCilantro (Coriander leaves)
Peel and devein the prawns. Remove the head, and rinse thoroughly. Keep the tail on. Finely chop the tomato, and julienne the ginger. Thinly slice the chilies. I used some fresh purple chili peppers from the kitchen garden, which were not hot. You can use any chilies, but keep in mind that we don't want to make the sauce hot. Just a subtle hint to cut through the creamy sauce is sufficient.
Heat some oil in a pan, and fry the ginger on a low flame.
Fry for 2-3 minutes. Add chopped tomatoes.
Mix well, close the lid, and cook for 3 minutes.
Open the lid, add salt, sliced green chillies and mix well.
Add 1/2 cup water, and mix well.
Close the lid, and cook for another 3 minutes.
Open the lid, and add cream.
Stir well, and blend the cream into the tomato sauce. This is the base of our dish.
Add prawns, slowly stir and coat them with the creamy tomato sauce. Simmer with the lid closed for 3 minutes (not shown in pictures). Open the lid and cook for another 2 minutes to reduce the sauce. Medium sized prawns will get cooked in 3-4 minutes. If you are using larger varieties, cook for an extra couple of minutes. Prawns turn pink when they are cooked.
Season with coarse pepper.
Mix well, and garnish with chopped coriander leaves.
Serve immediately with plain or fragrant rice, and freshly made garden salad.