Coconut Prawn Curry

Name: Coconut Prawn Curry
Ingredients: 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; Salt

13 ingredients

4 steps

Ingredients

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
Salt

Directions

1

In a spice grinder, make a smooth paste with the fresh coconut,peppercorns, turmeric, coriander and chilly powders using a little water as required.
2

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 saute till translucent, for about a minute.
3

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.
4

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.