Prawn Curry with Unripe Papaya and Coconut Milks

Prawn Curry with Unripe Papaya and Coconut Milks

Ingredients

200 gm medium sized prawns
150 gm unripe papaya
3 tsp oil
2 medium sized onions, chopped
3 medium sized tomatoes, chopped
1 tsp salt
3/4 cup coconut milk
1 tsp white vinegar

Ground to a fine paste

2 cloves garlic, chopped
3 cm piece ginger, chopped
6 dry red chillies, torn into pieces
1 tsp para boiled rice
2 tsp black pepper powder
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp turmeric powder
2 tsp coriander powder
1/4 cup water

Method

1. Shell prawns, remove heads, de-vein and wash

2. Peel papaya, remove seeds and cut into the same size as prawns.

3. Heat oil in a pan, add onions and fry till translucent.

4. Mix in spice paste and fry for a minutes, stirring constantly.

5. Add prawns and fry for 5 minutes, stirring Occasionally.

6. Mix in papaya, tomatoes and salt and cook over low heat, stirring once in a while, till papaya is tender.

7. Pour in coconut milk and vinegar, mix well and remove from heat. Serve with porotta or pathiri.