E.P. Veerasawmy’s Prawn Boortha recipe, a Ginger Boortha made with onion, garlic, ginger, chilli, cumin seed and coconut milk.
What is a Boortha? Veerasawmy described Boorthas as Muslim savoury dishes served with Pilaus, Kitcherees and coconut rice.
They are sometimes eaten with Chapatis or other Rotis.
Though savoury in character, they are not curries in any sense of the word.
The recipe states using ghee or butter. I used a little raw virgin coconut oil and sunflower oil mixed, because I’ve been advised to cut back on dairy products at the moment. Mine tasted very good, though the butter probably adds exceptional flavour and a little more colour to this dish.
I also used whole cumin seed, which added a little bit of contrast to the paleness of the sauce.