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J. Inder Singh Kalra

Erha Kari

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Preparation info
  • Serves:

    4

    • Difficulty

      Medium

    • Ready in

      1 hr 15

Appears in
top 1000Prashad: Cooking with Indian Masters
Prashad

By J. Inder Singh Kalra

Published 1990

  • About

A coconut-flavoured prawn curry redolent with coriander—the powder as well as the herb.

Ingredients

  • 1 kg/2¼ lb Prawns (medium size)
  • 100 ml/7

Method

Preparation

THE PRAWNS: Shell, devein, wash and pat dry.

THE VEGETABLES: Peel, wash and chop onions. Wash and chop tomatoes. Wash curry leaves. Clean, wash and chop coriander.

THE COCONUT PASTE: Remove the brown skin and grate coconut, put in a blender, add 60ml/¼ c

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