Our patrons often relish mild Malibu Prawns curry. Prawns are cooked in a creamy coconut
gravy and Malibu Liqueur to create this wonderful aromatic dish. Here's the recipe to get you started.
Prep Time : 10 minutes
Cook time : 20 minutes
Serves: 2
Ingredients
◦ 12 King Prawns, peeled and
washed
◦ Oil 4 tablespoons
◦ Fresh Onion paste of 4 medium onion
◦ 12-13 Curry leaves
◦ Red chilli powder 1.5
teaspoon
◦ Cumin powder ½ (Half) teaspoon
◦ Coriander powder ½ (Half) teaspoon
◦ Turmeric Powder ½ (Half) teaspoon
◦ Fresh Ginger paste 1 teaspoon
◦ Fresh Garlic paste 1 teaspoon
◦ Mustard Seeds ½ (Half) teaspoon
◦ Salt to taste
◦ 100 ml Coconut cream
◦ 20 ml Malibu Liqueur
(coconut flavour)
◦ Shredded coconut 2 teaspoons (for garnishing)
Method
Step 1
Heat oil in Indian wok.
Add onion paste, ginger paste, garlic paste, cumin powder, coriander powder,
turmeric powder, Salt, and Red chilli powder. Cook on low heat for four to five minutes, stirring
occasionally. Keep it aside.
Step 2
Heat oil in Indian wok. Add mustard seeds and curry leaves.
Stir and cover for 10 seconds.
Step 3
Add prawns. Stir and cover for 30 seconds. Take care not to
overcook prawns.
Step 4
Add the onion sauce that was kept aside. Cook on low heat
for four to five minutes, stirring occasionally.
Step 4
Add Malibu Liqueur and when flames disappear, add coconut
cream. Cook on low heat for four to five minutes, stirring occasionally.
Step 5
Garnish with shredded coconut and serve hot.
Top Tip: To quickly create onion
paste, peel and roughly chop the onions. Boil these with a little bit of oil
and water. Once boiled and cooled, blend these into a paste.
