PRAWNS IN RICH CREAMY COCONUT CURRY

We don’t often get prawns but when we do , we celebrate it. This curry is of beautiful tiger prawns that is prepared in rich, creamy and sweet coconut milk. I like this kind of preparation since it is light on your stomach, smooth and creamy.

Hope you will like this recipe and try as a great accompaniment for your hot rice.

INGREDIENTS:

Tiger Prawns – 500 gms (Cleaned and de-veined)

Coconut Milk first extract – 1/2 cup

Coconut Milk second and third extract – 1/2 cup

Fennel seeds – 2 tsp

Black pepper – 1 tsp

Coriander Powder – 1 tblspn

Chilly Powder – 1 tsp

Turmeric Powder – 1 tsp

Green chilly – 3-4

Tamarind paste – 1 tsp

Ginger – 1/2 inch piece

Garlic – 7-8

Tomatoes – 2 medium

Onion – 1 medium

Mustard seeds – 1 tsp

Coconut oil – 1 tblspn

Curry Leaves – 1 sprig

Coriander Leaves – 2 tblspn chopped

Salt to taste

INSTRUCTIONS:

1. To prepare Prawns Coconut Curry Recipe, begin by making a paste of fennel, pepper, ginger and garlic by adding a little water.
2. Heat a kadai or meenchatty with oil.
3. Once hot, splutter mustard seeds.
4. Add the above paste and saute till the raw smell leaves.
5. Add curry leaves, slit green chilli and chopped onions. Saute till onions turn translucent.
6. Add in chopped tomatoes and cook till tomatoes turn mushy.
7. Add in tamarind paste.
8. Add coriander powder and chilli powder and mix for a minute.
9. Add second and third milk extract of coconut.
10. Add salt and bring it to a boil.
11. Add cleaned and deveined prawns.
12. Cook for 4-5 minutes.
13. Now add first milk extract of coconut and mix well.
14. Do not boil. Once it is heated enough take it off flame and garnish prawns coconut curry recipe with chopped coriander leaves.
15. Serve Prawns Coconut Curry with hot steamed rice.

This recipe was published in Archana’s kitchen.