Chef Varun Inamdar incorporates millets in a coastal Homestyle Prawn Curry.
The dish combines prawns with ragi flour, coconut milk, onions, tomatoes and kokum. The curry is gently spiced with turmeric and red chillyi powder.
Photograph: Chef Varun Inamdar for Rediff.com
Homestyle Prawn Curry
Serves: 2-3
Ingredients
- 1 cup prawns, shelled and deveined
- ¼ cup ragi or finger millets flour
- ½ tbsp haldi or turmeric
- Salt to taste, about 2 tsp
- 2 tbsp red chilly powder
- 2 cups coconut milk
- 2 tbsp peanut oil
- ½ cup chopped onions
- ½ cup tomato water as required
- Few petals of kokum
- Salt as required
Method
- Grind the onions, tomatoes, ragi flour, turmeric powder, red chilly powder in a mixer to a fine paste.
Keep aside.
- Heat the oil in a saucepan or a kadhai.
Add in the ground masala and stir.
Once the oil releases from the masala, add in the prawns.
Cook till ¾th cooked.'
Add in the salt, coconut milk and cook till the prawns are well done.
- Serve hot with steamed rice.
Recipe: Kind courtesy Godrej Vikhroli Cucinao