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
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Ingredients
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500 grams
prawns, shelled and deveined
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1/2
fresh coconut, grated
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4
shallots, finely chopped
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2
cloves of garlic, finely chopped
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1
small piece of ginger finely chopped
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1/2 teaspoon
black peppercorns
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1/2 teaspoon
turmeric powder
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1 1/2 teaspoons
chilli powder (cayenne)
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1 teaspoon
coriander powder
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2 pieces
dried kokum soaked in a little water or 1/2 tablespoon tamarind pulp
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4-5
curry leaves
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1 teaspoon
black mustard seeds
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Salt
Directions
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In a spice grinder, make a smooth paste with the fresh coconut,peppercorns, turmeric, coriander and chilly powders using a little water as required.
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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.
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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.
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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.
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