recipe-1

Recipe-1 › Curries of the world › Ginataang hipon

Bicol, Philippines

Ginataang hipon

Prawns cooked in coconut milk with garlic, ginger and chilli, often with squash and green beans.

Ginataang hipon
Same steps, different flavour base Medium

Too hot for you? Use half the chilli (powder, paste or fresh chillies) and leave out the green chillies.

New here? How this page works

Recipe-1 is one simple curry recipe in nine steps: fry onions and green chillies, add your vegetables or meat, add chilli powder and turmeric, then water and salt, and boil. With small changes the same nine steps make curries from all over the world.

This page takes those nine steps and shows what to change to make Ginataang hipon. You don’t need to read anything else first: every base step is written out below. The changes are worked out on paper from what is typical for this dish; not yet kitchen-tested. Cooked it? Tell others how it went.

Green: the base recipe step (crossed out = do not use it for this dish)Red: what to do instead for Ginataang hipon

See the full base recipe (with timers and tips) · See all curries on the world map

You’ll need

How many people?4

The amounts change with the number of people; cooking times stay about the same (use a bigger pot for more). Taste as you go: you can always add more chilli or salt, but you cannot take it out.

Main ingredient: 500 g Prawns, shell on or peeled.

From the base recipe

  • 1 Onions
  • Green chillies not used
  • 2 tbsp Cooking oil
  • Red chilli powder not used
  • Turmeric not used
  • not used · not used Salt and water
  • Ginger garlic paste not used
  • Cloves, cardamom and cinnamon not used
  • Garam masala (optional) not used

Add for Ginataang hipon

  • 400 ml Coconut milk
  • 3 cm · 4 Ginger and garlic
  • 300 g · 100 g Squash and green beans
  • 1–2 tbsp Fish sauce
  • 2 Long green chillies

Leave out

  • Chilli powder
  • Turmeric
  • Whole spices
  • Garam masala

The nine steps, with the changes

Where a step has a red line, do the red line and not the crossed-out green base step. Steps with only green are done just as in the base recipe.

  1. Base step: do not useCut onions and chillies.

    Ginataang hipon: do thisChop the onion; use long green chillies.

  2. Base step: do not useFry in some oil for around 4 minutes on medium-high heat.

    Ginataang hipon: do thisFry with garlic and ginger.

  3. Base step: do not useCut the vegetable(s) of your choice.

    Ginataang hipon: do thisCut the squash and beans.

  4. Base step: do not useAdd them and fry for around 4 minutes on medium-high heat.

    Ginataang hipon: do thisAdd the squash.

  5. Base step: do not useAdd red chilli powder and turmeric.

    Ginataang hipon: do thisSkip the spices.

  6. Keep frying until just before they start browning.

  7. Base step: do not useAdd some water.

    Ginataang hipon: do thisAdd coconut milk instead of water.

  8. Base step: do not useAdd salt.

    Ginataang hipon: do thisSeason with fish sauce.

  9. Base step: do not useBoil until the gravy is as thick as you like.

    Ginataang hipon: do thisSimmer until the squash is soft, add the prawns and beans and cook 4 minutes.

Serve: With rice.

For meat and seafood, make sure it is cooked through: chicken until no pink remains inside; mutton, goat and beef need long, slow cooking.

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Food marks, as on packaged food in India: vegetarian · non-vegetarian (meat, fish or egg). Dishes with both marks can be made either way.

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