credits: indianfoodforever
img credits : khadizaskitchen
Ingredients:
for kofta
2 big size onions (finely chopped)
salt to taste
500 gms prawns (small)
2 tblsp breadcrumbs
2 tsp mustard oil
4 green chillies (finely chopped)
2 tblsp ghee
2 bay leaves
1/2 cup coconut
1 tblsp coriander leaves chopped
1 egg
Grind To A Paste
1 large Onion
2 " Turmeric
1 " Ginger
2 big size onions (finely chopped)
salt to taste
500 gms prawns (small)
2 tblsp breadcrumbs
2 tsp mustard oil
4 green chillies (finely chopped)
2 tblsp ghee
2 bay leaves
1/2 cup coconut
1 tblsp coriander leaves chopped
1 egg
Grind To A Paste
1 large Onion
2 " Turmeric
1 " Ginger
Method:
· Shell, de-vein and wash the prawns.
· Then boil them.
· When cooked, grind to make a smooth paste.
· Mix in the salt, onions, green chillies and cut coriander
leaves.
· When the mixture is well blended, form into 12 balls, dip in
beaten egg and roll in breadcrumbs.
· Fry in hot mustard oil.
· Keep aside.
· Extract milk from the coconut.
· Grind the big size onion, garam masala, turmeric, ginger to a
fine paste for the gravy.
· Heat up oil in a saucepan.
· When it smokes, fry the bay leaves and ground masala for 4 to 5
minutes, stirring all the time and adding a little water to keep the spices
from scorching.
· Gradually stir in the coconut milk extract and a little salt.
· Mix in the koftas and allow the curry to simmer (boil slowly at
low temperature) for about 10 minutes, till the gravy becomes rich and thick.
· Pour out pure ghee on top just before serving.
