Home

Coconut Jinga

ingredients

serves: 4
2 tbsp vegetable oil
1 medium onion, chopped
1 tsp fresh ginger, peeled and finely grated
6 tbsp madras curry paste
50 g carton creamed coconut
150 ml hot water
400 g cooked, shelled prawns
2 tomatoes, roughly chopped
1 tsp tomato puree
2 tsp lemon juice
salt to taste
1 tbsp dessicated coconut
300 g basmati rice, cooked as per pack instructions
4 tbsp mango chutney

method

1. Heat the oil in a frying pan or wok and cook the onion and ginger until soft.

2. Add the curry paste and gently fry for 2 minutes.

3. Dissolve the creamed coconut in the hot water in a jug, then stir into the onion and ginger mix with the prawns.

4. Add the tomatoes, tomato puree, lemon juice and salt to taste. Simmer for 5 minutes.

5. Serve hot on a bed of rice, garnished with the desiccated coconut, with the chutney as an accompaniment.

What did you think?

8 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved