Rice pancakes (chatamari)
Prawn curry
- 200 GRAM RICE FLOUR
- BUNCH OF GREEN ONIONS, chopped
- 400 GRAM MINCED MEAT
- PIECE OF GINGERROOT, grated
- 1/2 TSP CUMIN SEEDS
- 2 GREEN CHILLIES, chopped
- 150 GRAM TOMATO SAUCE or KETCHUP
- 1 KG PRAWNS, shelled with the tail on
- 1 CAN COCONUT MILK
- 1/2 TSP RED CHILI POWDER
- 2 GREEN CHILLIES, chopped
- 1/2 TSP TURMERIC
- 1 ONION, chopped
Mix the rice flour with 200 gram water and some salt and bake 6 very thin pancakes. In the meantime, stir fry the ginger and the green onions three minutes, add the minced meat and the cumin seeds and stir fry 8 minutes more. Mix the tomato sauce with the chillies and distribute over the pancakes. Spoon the mince meat on top. You can serve them like this, or roll them up and bake them in the oven at 180 degrees Celsius for 10 minutes (thus, you can also prepare them in advance).
Fry the onion and the peppers three minutes; add the prawns, the turmeric and the chili powder and fry two minutes; add the coconut milk, bring to the boil and cook 2 minutes on high heat. Take out the prawns and cook the coconut milk further on high heat until it has a nice consistency. Pour this over the prawns.
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