Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, brazilian one pot prawn meal in coconut souce. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Brazilian one pot prawn meal in coconut souce is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Brazilian one pot prawn meal in coconut souce is something that I’ve loved my whole life.
Kerala Prawn Curry is a one pot meal for the days when you want to eat something yummy but don't have the time or energy to cook two things for dinner. This shrimp in coconut sauce is a trip to Ceará, a state in my Northeastern region where the recipe originally comes from. It is even a trip to Bahia, an Afro-Brazilian state in that same Heat well before eating! If desired, add a little bit more of coconut milk to dilute the sauce.
To begin with this recipe, we have to prepare a few ingredients. You can have brazilian one pot prawn meal in coconut souce using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Brazilian one pot prawn meal in coconut souce:
- Prepare 100 gram prawns
- Get 1 cup coconut milk
- Take 1 tsp chopped garlic
- Prepare salt as per taste
- Prepare 1/2 tsp black pepper
- Get 1 onion chopped
- Get 1 red bell pepper
- Get 1 tomato
- Prepare 1 cup Coriander leaves/ parsley
- Make ready 1 tsp chopped ginger
- Prepare 1 tsp haldi powder
- Get 1 tsp lemon juice
Reviews for: Photos of Prawns in Cashew Coconut Curry Sauce. This is a tasty meal but I wanted a little more from this dish. Maybe some ingredients miss in this dish for my taste I don t know. I follow the recipe exactly but I didn t use ginger (I don t like it).
Instructions to make Brazilian one pot prawn meal in coconut souce:
- Place the peeled shrimp in a bowl with 1 Tablespoon of oil, one minced garlic clove, ½ teaspoon salt, and ½ teaspoon black pepper. Toss to coat and let marinade while cooking the vegetables
- Heat a large skillet over medium heat with 2 Tablespoons of vegetable oil. Add the onion and bell pepper and let cook for approximately 3 minutes
- Add the 2 coarsely chopped garlic cloves and cook for about 1 minute. Add the canned diced tomatoes, basil, and cilantro/parsley. Let cook for about 2 minutes. Transfer the cooked vegetables to a blender and set aside
- Add the 2 remaining Tablespoons of oil to the skillet and cook the shrimp for 2 minutes, then flip and cook for another 1-2 minutes or it until starts getting pink. Transfer the shrimp to a plate or bowl
- Add the coconut milk, chicken/vegetable broth, lime juice, ground ginger.Transfer blended mixture to the skillet and bring to a boil
- Add the cooked shrimp to the skillet and toss to coat. Garnish with basil leaves, chopped cilantro/parsley.
Maybe some ingredients miss in this dish for my taste I don t know. I follow the recipe exactly but I didn t use ginger (I don t like it). This is a delicious seafood treat, cooked traditionally in Bengal. Its great taste and hassle-free cooking can easily solve a lunch time crisis. It generates a rich palate even for treating the sudden guests at home.
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