Spicy Prawns with Eggs
14 large raw prawns, deveined
4 boiled eggs, peeled and sliced
1 big onion, finely diced
12 garlic cloves, minced
5 green chilies, chopped
2 tsp turmeric
3 tsp coriander paste
3 tsp red chili powder
1 tsp garam masala
1 tbsp tomato sauce
½ cup coconut milk
2 tbsp freshly squeezed lemon juice
1 ½ tsp salt
Coriander (cilantro) leaves for garnishing
2 tbsp ghee (clarified butter)
Heat the ghee on a large pan.
Add the onion, chillies, turmeric, red chili powder, coriander paste, and garam masala. Fry for about 5 minutes stirring occasionally.
Add the garlic and tomato sauce and cook for 2 minutes.
Put the prawns in the pan with ½ cup water and stir to combine. Bring to a boil and cook on low for about 7 minutes.
Stir in the coconut milk and salt. Cover with a lid and simmer for 5 minutes.
Stir in the lemon juice and mix well. Remove from heat.
Put the prawns on a serving dish. Garnish with sliced eggs and coriander leaves. Serve with rice.