Serves 4
Ingredients
- Medium sized prawns – 500 grams
- Ginger-garlic paste – 1 tbsp
- Turmeric powder – 1/2 tsp
- Salt – to taste
- Dried whole red chillies – 5
- Onions (finely chopped) – 3 medium sized
- Garlic (finely chopped) – 3 to 4 cloves
- Coconut (fresh, scraped) – 1/2 cup
- Coconut oil – 3 tbsp
- Black pepper – 10 to 12
- Fenugreek seeds – 1/2 tsp
- Cumin seeds – 1 tsp
- Coriander seeds – 1 tbsp
- Tamarind paste – 1 tbsp
- Coriander leaves (chopped) – 1 tbsp
- Mustard seeds – 1 tsp
- Curry leaves – 12 to 15
Method
- Marinate the prawns in ginger-garlic paste, turmeric powder and salt for 30 minutes.
- After heating 1 tbsp coconut oil in a non-stick pan, add the dried whole red chillies and roast for 45 seconds on a medium flame. Keep the chillies aside.
- In the same pan, roast cumin seeds, black pepper, fenugreek seeds and coriander seeds till they are golden brown. Keep the mixture aside.
- Heat another tbsp of coconut oil in the pan and roast 3/4 of the chopped onions till they are golden brown. Keep the onions aside.
- In the same pan, roast the coconut till it is brown.
- Mix together the ingredients you have roasted so far and allow them to cool.
- Once cool, add half a cup of water to the mixture and grind into a fine paste.
- Sauté the remaining onions and garlic in a pan till they are golden brown. Add the marinated prawns to the pan and cook on a medium flame for about 5 minutes. Mix in the ground paste and cook for another 3 to 4 minutes. Add 1 1/2 cups of water to the pan and cook for about 5 to 6 minutes.
- Add salt, tamarind paste and coriander leaves, cover the pan and cook until the curry is brought to a boil.
- Now, for tempering (tadka), heat coconut oil in a small pan and add the mustard seeds till they splutter. Add the curry leaves in and sauté for about 10 seconds.
- Add the tempering (tadka) on top of the prawn curry.
- Serve hot with steamed white rice.
