How to make Peppered Prawns in Coconut Milk - Prawns cooked in coconut milk with crushed peppercorns – very delicious and refreshing.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Prawns (medium) (मध्यम आकार के प्रॉन्स), Coconut milk (नारियल का दूध)
Cuisine : Kerala
Course : Main Course Seafood
Peppered Prawns in Coconut Milk Recipe Card
Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.
For more recipes related to Peppered Prawns in Coconut Milk checkout Prawn Ambotik, Grilled Prawns with Burnt Kiwi Chutney, Karwari Prawn Curry, Malwani Prawns . You can also find more Main Course Seafood recipes like Butter Pepper Garlic Crabs, Squids in Brown Masala, Fish in Green Curry with Mango Pomegranate Salad, Prawn in Black Bean Sauce.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Peppered Prawns in Coconut Milk Recipe
Prawns (medium) peeled and deveined 16-20
Coconut milk 3¼ cups
Black peppercorns freshly crushed 1 tablespoon
Coconut oil 3 tablespoons
Cumin seeds 1 teaspoon
Curry leaves 20
Onions chopped 3 medium
Garlic cloves chopped 10
Ginger chopped 1 inch
Turmeric powder 1 teaspoon
Red chilli powder 2 teaspoons
Salt to taste
Fresh coriander leaves chopped 1 tablespoon
Method
Step 1
Heat coconut oil in a non-stick kadai and add cumin seeds. As they begin to change colour, add curry leaves and onions and sauté till the onions turn brown.
Step 2
Add garlic, ginger, turmeric powder, chilli powder and salt and sauté for 1 minute.
Step 3
Add prawns and sauté for 3-4 minutes. Add coconut milk, mix well, and simmer for 2 more minutes.
Step 4
Sprinkle crushed peppercorns and mix gently.
Step 5
Serve hot garnished with the coriander leaves.
