Creamy yet spicy, this prawn curry has a mild tang of kokum - an astringent fruit used extensively in South Indian seafood curries. Cooking it in coconut oil makes it a fragrant comforting dish best eaten with piping hot, plain steamed rice or crispy dosas. —quiche'n'tell
prawns, shelled and deveined
fresh coconut, grated
shallots, finely chopped
cloves of garlic, finely chopped
small piece of ginger finely chopped
1 1/2 teaspoons
chilli powder (cayenne)
dried kokum soaked in a little water or 1/2 tablespoon tamarind pulp
black mustard seeds
In This Recipe
In a spice grinder, make a smooth paste with the fresh coconut,peppercorns, turmeric, coriander and chilly powders using a little water as required.
Heat oil in a pan till hot and throw in the mustard seed and curry leaves. Reduce the heat to low and add the shallots, garlic and ginger and sauté till translucent, for about a minute.
Now add the coconut paste and green chillies and fry for 2-3 minutes before adding a cup of water to get a thick gravy. Cover and simmer for 5 minutes on low heat.
Finally, add the prawns and salt and cook covered for no more than 10-12 minutes till the prawns are done but succulent. Serve with plain steamed rice.