|
Ingredients
|
For 4
|
For 100
|
|
Prawns
|
2 kg
|
10kg
|
|
Ladies fingers
|
500gms
|
2.5kg
|
|
Coconuts
|
2
|
10
|
|
Ginger
|
2.5 cm (1”) piece
|
50gms
|
|
Green chillies
|
30gms
|
150gms
|
|
Turmeric
|
½ tsp
|
10gms
|
|
Garlic
|
10glakes
|
25gms
|
|
Onions
|
250gms
|
1.25kg
|
|
Tamarind
|
50gms
|
250gms
|
|
Lime
|
½
|
2 – 3
|
|
Coconut oil
|
150ml
|
500ml
|
|
Salt
|
to taste
|
100gms
|
Shell the prawns. Remove intestines. Wash well with salt and
lime. Slit green chillies. Slice ginger, garlic and onions. Grate and grind
coconut to a fine paste. Heat the oil. Add sliced onions and saute without
discolouration. Add coconut, sliced garlic, ginger, green chillies and
turmeric. Add prawns and enough water to cook prawns. Cook on a slow fire. Wipe
ladies fingers with a damp cloth and cut into 5 cm. (2”) pieces. When prawns
are half cooked, add tamarind juice and ladies fingers. Simmer till done.
