This was my first attempt at prawns curry. It came out a lot tastier than I expected! This dish took some time in preparing, but it was totally worth the effort!
- Prawns – 14oz, cleaned
- Ginger – 1 piece
- Garlic cloves – 5
- Pearl onions -4
- Ginger-garlic paste – 1 tspns
- Turmeric – ¼ tspsn, Pepper – 2 tspsn, Coriander powder - 3 tspn, Kashmiri Chilli powder – 1 tspn.
- Curry leaves
- Tomatoes – 1 meduim, cubed
- Ghee, Oil
- Coconut pieces – cut, 1 handful
- Coriander leaves – chopped, 1/2 cup
- Coconut milk (optional) – ½ can
- Tamarind paste – 1 tspn
- Marinate prawns with ginger-garlic paste, pepper, turmeric, and red chilli powder. Keep aside for atleast 15 mins
- In the meantime, cut ginger, garlic cloves, and pearl onions into fine pieces.
- After time set for marination is complete, fry the prawn pieces in 1-2 tspsn of ghee. After that fry the cut coconut pieces. Keep them aside.
- In the same pan (you might need to add more oil), add the ginger, garlic, and onion pieces, and curry leaves. Once slightly browned, add coriander powder (2 tspn), kashmiri chilli powder, and little turmeric Once the raw smell is gone, add the cut tomatoes.
- After a few minutes water will start oozing out of the tomatoes. Let the mixture cook for few more minutes.
- Chop some coriander leaves, and add it to the mixture. Add the fried coconut pieces. Let it cook.
- Then add 1-2 cups of water, followed by tamarind paste. And let the whole mixture boil.
- Add the fried prawn pieces. (I added ½ can of coconut milk, and let the whole curry boil for 15-20mins if you want to make the curry thick)
The dish is ready to be enjoyed with hot paratha/ chapathi or rice.