In Chilies, Coriander, Curry, David Rocco's Dolce India, Ginger, India, Olive Oil, Seafood, Spices, Tomatoes, Turmeric

By David Rocco’s Dolce India 

INGREDIENTS

-2 tbsp extra-virgin olive oil
-1 tbsp minced garlic
-1 tbsp minced ginger
-4 curry leaves
-2 green chilies, chopped
-2 tomatoes, chopped
-1 dried red chili, chopped
-¼ cup tomato puree
-Salt, QB
-1 tsp turmeric
-1 1/2 lb prawns, peeled and deveined
-1 cup coconut milk
-2 tbsp freshly chopped coriander

DIRECTIONS

Heat extra virgin olive oil in a pan. Add garlic, ginger, curry leaves and green chillies along with chopped tomatoes and dried red chillies and cook until fragrant, about 1 minute. Add tomato puree, salt, turmeric and combine.
Now it’s time to cook your prawns, it won’t take long — only a few minutes — just add them to the sauce, stirring carefully until they’re nice and pink. Remove from heat. Stir in freshly chopped coriander and serve immediately with rice or on its own.

Serves 4

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FISH WRAPPED IN BANANA LEAF (MEEN POLLICHATHU)CURRY CLAMS
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