Jhine-shrimp coconut milk

Simple Recipes
ciṇṛi mācha 8 thēkē 10ṭi. Jhiṅā 2ṭi, mājhāri ākārēra (chōṭa ṭukarā karā). Nārikēla kuṛānō ādhā kāpa. Pēm̐ẏājabāṭā ādhā kāpa. Ādā ō rasunabāṭā 1/4 cā-cāmaca. Maricagum̐ṛā ādhā thēkē 1 cā-cāmaca. Haludagum̐ṛā ādhā cā-cāmaca. Dhanēgum̐ṛā ādhā cā-cāmaca. Labaṇa sbāda matō. Kām̐cāmarica 8 thēkē 10ṭi. Tēla praẏōjana matō.

Materials

Prawn 8 to 10. Jhina two, medium-sized (small pieces). Half a cup of coconut picked up. Pemyajabata half cup. 1/4 teaspoon ginger and rasunabata. Maricagumra half to 1 teaspoon. Haludagumra half a teaspoon. Dhanegumra half a teaspoon. Like salt to taste. Salt 8 to 10. Oil as needed.

Method

Marinated shrimp, fish should be washed with a salt-yellow. Pataya picked up coconut paste or coconut milk in blender and strain chamkanite blending it with a little water to take out.

Place the pan into the hot oil and fry the fish a little. This telei onion, ginger and a little kasate rasunabata will.

Answers powder with one of the pieces of the labanasaha jhinara Take a little kasiye. Then simmer and cook, covered with coconut milk.

At the end of cooking with whole chilli cook down a little more easily.