Ingredients
250 gms prawns (cleaned and deveined)
4 tsp coconut oil /Cooking oil
Few curry leaves
1 slit green chilli
1 finely chopped onion
1/2 cup coconut milk
Salt to taste
For the masala paste:
1/2 cup coconut gratings
4-5 Kashmiri / byadgi dry red chillies
1/2 tsp coriander /dhaniya seeds
1/4 tsp cumin seeds /jeera
1/4 tsp mustard seeds/ rai
1 tsp oil
Chickpea size tamarind
1/2 tsp turmeric powder/ Haldi
4 garlic cloves
1/2 inch ginger piece
Procedure
Wash and clean the prawns, apply little salt to them and keep it aside.
In a pan heat one tsp oil, add coriander seeds, cumin seeds, mustard seeds and red chillies.
Roast them on a medium flame till they turn light brown and aromatic.
Grind the roasted ingredients with coconut gratings, tamarind, turmeric powder, ginger and garlic. Make a smooth paste.
Heat the remaining 4 tsp oil in a vessel, add curry leaves and chopped onions.
Saute the onions, once they turn transparent, add the masala paste and saute for 2-3 minutes.
Add little water, salt to taste and bring it to a boil. After 5-10 minutes, once the curry is boiled simmer the flame, add the prawns and coconut milk.
Swirl the vessel slowly and cook on a low flame for 5-10 minutes.
Turn off the flame and serve hot with hot rice. This curry also tastes yummy with set dosa, idiyappam, appam, neer dosa or idli.
You can use kokum petals in place of tamarind. If you are using kokum, add it while boiling the curry.
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