- Clean and de-Vein Medium sized prawns thoroughly. Add Some salt and keep it aside in a Colander so the excess water drauns out
- Chop the onion and grind it to a paste Take fresh coconut, garlic, Ginger, green chillies, Coriander leaves and cumin seeds and grind this to a fine paste. Add water only as required, else the paste gets runny and Coconut coarse.
- Heat oil in a saucepan, add curry leaves and the onion paste. Sauté until the rawness of the onion is gone. Add the other masala paste and saute until the Mixture starts leaving oil
- Add Turmeric, red chilly powder, Coriander powder very Little water and mix the masala well The amount of red chilly can be added According to One’s taste
- Now, add the prawns to this masala And saute nicely for 2minutes continue stirring Constantly Add kokum mix well
- Add hot water to the masala depending upon the Consistency you desire Add salt and let the gravy and prawns cook for 5 minutes With the lid on
- Garnish this with fresh green finely chopped coriander and Relish It with chapati or plain khichadi ( masoor dal is mixed with rice and cooked with jeera tempering)
Coastal Prawn Curry
By Shabana Khan
Mar, 16th
612
Servings
4 persons
Cook Time
25 minutes
Ingredients
12
- 14
Ingredients
- Prawns
- Fresh Coconut
- Onion
- Garlic
- Ginger
- Green chillies
- Corriander
- Cumin seeds
- Kashmiri Chilly powder
- Turmeric powder
- Coriander powder
- Kokum
- Curry leaves
- Salt
Instructions
Notes/Tips
Green chillies and red chilly powder can be added as per your tastes
