corn curry – Rana Safvi https://ranasafvi.com A blog exploring India's Ganga Jamuni Tehzeeb or its rich multi plural multi cultural heritage via its adab, tehzeeb & tareekh Sun, 24 Jan 2016 10:28:10 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 https://ranasafvi.com/wp-content/uploads/2018/12/image-7-75x75.jpg corn curry – Rana Safvi https://ranasafvi.com 32 32 179612229 Goan Prawn Curry https://ranasafvi.com/goan-prawn-curry/ https://ranasafvi.com/goan-prawn-curry/#respond Sun, 24 Jan 2016 10:25:15 +0000 http://ranasafvi.com/?p=4894 image

Prawns deveined and deshelled – 400 gm
Coconut milk – I packet (if using powder or fresh one cup)
Kokum juice -2 tbsp
Lahsan adrak paste-1 tbsp
1 tomato diced
Green chillies
Rai
Red chilli p to taste
Haldi -1/2 tbsp
Curry leaves
Salt to taste

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Heat oil
Crackle the Rai seeds. Add green chillies & curry leaves
Add Lahsan adrak paste, haldi and stir till roasted. Takes 5 min
Add the prawns.
Stir lightly
Add mirch, salt, coconut milk and Kokum.
Cook for 5 min.

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Add water if you like more curry.
Garnish with green coriander
Have with rice.

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If you are a vegetarian substitue prawns with tender corn on the cobs.
Everything else remains same

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