Ingredients
– 1 cup prawn, cleaned
– 1 banana blossom, chopped
– 1 medium onion, finely chopped
– 2 green chilies, slit
– 1 teaspoon ginger-garlic paste
– 1 cup coconut milk
– 2 tablespoons mustard oil
– 1/2 teaspoon turmeric powder
– Salt to taste
– Fresh coriander for garnish
Method
1. Heat the mustard oil in a pan over medium heat. Add the chopped onion and sauté until golden brown.
2. Stir in the ginger-garlic paste and slit green chilies. Cook for a minute until fragrant.
3. Add chopped banana blossom to the pan. Sprinkle with turmeric powder and salt. Mix well.
4. Pour in the coconut milk. Let the mixture cook on low heat for about 15 minutes, allowing the flavors to combine.
5. Finally, add the prawns and cook for 5 minutes or until they turn pink. Garnish with fresh coriander before serving.
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