Shevandi Kada
Equipment
- Pan
Ingredients
- 2 tablespoons Vegetable oil
- 8 Curry leaves
- 1 Onion large, chopped
- 1 teaspoon Sugar
- 2 tablespoons Coconut vinegar
- 1 1/2 tablespoons Black pepper ground
- 36 Baby (Pearl) onions peeled
- 8 King prawns (Jumbo shrimp) peeled, deveined, rinsed, and patted dry with kitchen paper (paper towels), heads removed but tails left intact
- 375 ml Coconut feni or Coconut vinegar or White-wine vinegar (1 1/2 cups)
- Salt
Instructions
- Heat the oil in a pan over medium heat, add the curry leaves, and stir-fry for about 1 minute, or until they begin to change colour. Add the chopped onion and fry for about 5 minutes, or until translucent.
- Add the sugar, vinegar, pepper, and season with salt. Fry for a further 1 minute. Prick the baby onions with a fork and add to the pan. Fry for 3 minutes.
- Prick the king prawns with a fork and add to the pan.
- Reduce the heat, then cover with a lid and simmer for 5 minutes. Uncover the pan, pour in the feni, cover again and cook for a further 5 minutes, or until the prawns are done.
Nutrition
Serving: 4gCalories: 191kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 6gCholesterol: 3mgSodium: 24mgPotassium: 467mgFiber: 6gSugar: 14gVitamin A: 97IUVitamin C: 62mgCalcium: 88mgIron: 1mg
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