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Prep 30 mins
Cook 30 mins
Did you know that legend has it that the house in which mint leaves are grown is always prosperous? I just learnt of this and wanted to share! This very interesting recipe is worth a try! Its from Anjali Vellody's FOOD column, Weekend. Enjoy!
- 1 tablespoon oil
- 1 medium onion, thinly sliced
- 750 g uncooked king prawns, shelled,deveined with tails left intact
To be ground to a paste
- 1 tablespoon chopped fresh ginger
- 1 clove garlic, peeled,washed and chopped
- 1⁄4 cup fresh mint leaves, washed and chopped
- 1⁄2 cup fresh coriander leaves, washed and chopped
- 1 medium green mango, washed,peeled and chopped
- 2 tablespoons water
- 1⁄2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1⁄2 teaspoon cumin powder
- 1 teaspoon ground fennel powder
- Heat oil in a pan.
- Toss in the sliced onion and saute until golden brown in colour.
- Grind the ingredients listed under"to be ground to a paste".
- Add the ground masala paste to the browned onions.
- Stir and cook until the herbs release a tantalising aroma.
- Fold in the prawns, mix well and cook for 5 minutes or until tender and ready to eat.
- Remove from heat.
- Serve hot with rotis/naans/kulcha.