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Ingredients Jump to Instructions ↓

  1. 100 g rice flour

  2. 1/2 tsp salt

  3. 80-90 ml warm water

  4. 20 g coconut cream , grated

  5. 1 tsp ground cumin

  6. 1 tsp coriander seeds

  7. 9 black peppercorns

  8. 3/4 tsp mustard seeds

  9. 3/4 tsp turmeric

  10. pinch cardamom seeds

  11. 1-2 tsp red chilli powder , or to taste

  12. 4 large cloves garlic

  13. 1 large onion , one half finely chopped and the other coarsely chopped

  14. 80 g coconut cream , broken up

  15. 600 ml water

  16. 2 tbsp vegetable or coconut oil

  17. 1 1/2-2 tsp tamarind paste

  18. 400 g prawns

Instructions Jump to Ingredients ↑

  1. To make the dumplings; mix all the ingredients in a mixing bowl to a soft pliable dough.

  2. Divide into 12 pieces and roll into balls or little cones.

  3. Steam for 15 minutes and set aside.

  4. To make the curry; place all the spices, garlic, the coarsely chopped onion, coconut and 200ml water in a blender and blend until very smooth.

  5. Heat the oil in a non-stick pan and fry the remaining onion until light brown.

  6. Add the spice paste and cook until all the water has been absorbed.

  7. Continue cooking the paste for another 6-7 minutes, stirring regularly.

  8. Add the remaining water, tamarind paste and salt to taste and bring to the boil.

  9. Cook over a mediumheat for 10 minutes. Taste and adjust the salt and tamarind paste if necessary.

  10. . Add the prawns and simmer over a low heat for 3-4 minutes.

  11. . Add the dumplings and simmer for another minute or until the prawns are cooked.

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