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Ingredients (Measurement Conversion Calculator) Garam Masala - 1 teaspoon
Butter/Ghee - 1 Tablespoon
Banana flower - 2, medium
Coconut - 1
Bay leaves - 2 or 3
Salt - to taste
Sugar - to taste
Turmeric powder - 1/2 teaspoon
Cumin powder - 2 Tablespoons
Oil - 250 g
Peeled prawns - 500 gm
Cumin seeds - 1 pinch
Ginger - 25 gm
Red chilli - 4 or 5
Directions
Marinate the prawns with turmeric and salt. Dessicate one half of the coconut and chop the other half into small pieces. Chop the banana flowers and soak in water for 15 minutes. Chop each potato into 12-14 pieces. Boil the banana flowers and potato pieces and mash them separately. Heat oil in a pan and fry the potato mash. Keep it aside. Add bay leaves and cumin seeds to the oil. Add the coconut pieces and fry for 3-4 minutes. Add ginger paste, chilli paste, cumin powder and turmeric powder and stir for sometime. Add salt and sugar and stir for 1 minute. When the spices turn reddish add banana flower mash, fried potato mash and fried prawns. Stir for 6-7 minutes and add water. When the water starts boiling add dessicated coconut and stir constantly. When the gravy thickens, add butter / ghee and garam masala. Serve piping hot with plain rice or pilau rice or any Indian bread item.
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Non-vegetarian dish, Served as main course
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