Mains Non Vegetarian

1. Dum naryali prawns

Serves 2


4 tsp oil10 curry leaves
1 tsp chopped garlic
2 green chillies, slit
2 tsp finely chopped ginger
1/2 tsp kasundi mustard paste
100g onions, thinly sliced,fried until golden brown and ground to a thick paste with a little water
50ml kokum water
1 tsp curry powder
1/2 tsp amchoor (dried mango) powder
100ml coconut milk
250g medium-size prawns,cleaned with tail intact,washed and patted dry
50ml coconut cream1 tender coconut shell50g refined flour dough


1. Heat the oil in a deep frying pan. Add the curry leaves and garlic. When the garlic begins to brown, add the green chillies, ginger, mustard paste, fried onion paste, kokum water, curry powder, amchoor and coconut milk. Stir and bring to a boil.
2. Add the prawns, coconut cream and a pinch of salt, then cook for 2 minutes.
3. Preheat the oven to 180°C. Spoon the preparation into the tender coconut shell, cover with its lid and place dough around it to seal the shell.
4. Place the sealed shell in the oven and cook for 5 minutes.
Remove the lid when ready to serve.