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!
- 14.79 ml oil
- 1 medium onion, thinly sliced
- 750 g uncooked king prawns, shelled,deveined with tails left intact
To be ground to a paste
- 14.79 ml chopped fresh ginger
- 1 clove garlic, peeled,washed and chopped
- 59.14 ml fresh mint leaves, washed and chopped
- 118.29 ml fresh coriander leaves, washed and chopped
- 1 medium green mango, washed,peeled and chopped
- 29.58 ml water
- 2.46 ml turmeric powder
- 4.92 ml red chili powder
- 2.46 ml cumin powder
- 4.92 ml 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.