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PrintPRAWN CURRY
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Grind the coconut with ½ cup warm water and extract thick coconut milk. Reserve
- Add ½ cups warm water to the coconut, grind again and extract thin coconut milk. Keep aside.
For the spice paste:
- grind all the ingredients mentioned with a little water to a smooth paste.
- Heat the oil in a pan.
- sauté the onion for 3 minutes.
- Add the spice paste; saute for 1 minute more. Add the thin coconut milk, green chillies, and curry leaves. Cook on medium heat, partially covered, for 10 minutes.
- Strain the tamarind pulp and add to the curry with the prawns. Cook for 5 minutes. Add the sugar and salt to taste.
- Finally, add the thick coconut milk. Simmer without boiling for 2 minutes and remove from heat.
- Serve with steamed white rice and fried fish.
INGREDIENTS
- 200 grams small Prawns shelled and deveined
- 200 grams grated Coconut
- 600 ml Warm water
For the spice paste:
- 8 Kashmiri chillies
- 2 teaspoon Coriander seeds
- 1 teaspoon Cumin seeds
- 2 teaspoon rice, washed
- ¼ teaspoon Turmeric powder
- 6 cloves Garlic minced
- 50 ml IDHAYAM Sesame oil
- 1 Onion, small, finely sliced
- 1 - 2 Green chillies, slit
- 5 Curry leaves
- Lemon-sized ball of Tamarind, soaked in ¼ cup water for 5 minutes
- 20 grams Sugar
- Salt to taste
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