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Author Notes: 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
- 500 grams prawns, shelled and deveined
- 1/2 fresh coconut, grated
- 4 shallots, finely chopped
- 2 cloves of garlic, finely chopped
- 1 small piece of ginger finely chopped
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon turmeric powder
- 1 1/2 teaspoons chilli powder (cayenne)
- 1 teaspoon coriander powder
- 2 pieces dried kokum soaked in a little water or 1/2 tablespoon tamarind pulp
- 4-5 curry leaves
- 1 teaspoon black mustard seeds
- 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.