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Erha Kari
Preparation info
- Serves:
4
- Difficulty
Medium
- Ready in
1 hr 15
Appears in
Published 1990
A coconut-flavoured prawn curry redolent with coriander—the powder as well as the herb.
Ingredients
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/