Prawns Curry
The recipe for Prawns Coconut Curry features tiger prawns cooked in a flavorful coconut milk curry, creating a delightful dish best savored with steaming hot rice. This delicious seafood preparation is both easy to make and perfect for enjoying on cloudy days.
Ingredients
- 250 gms Cleaned prawns
- 2 medium Onion (finely sliced)
- 1/2 – 3/4 tbsp Finely chopped Ginger & Garlic (each)
- 1 medium Tomato (sliced)
- 1 tbsp Thick Tamarind Pulp
- 1 – 1.5 cups thick coconut milk
- Curry leaves
- Oil
- Salt
To grind:
- 2 tsp Chili powder
- 1/2 tsp Pepper powder
- 1/4 tsp Jeera
- 1/4 tsp Turmeric powder
Instructions
- Grind together the ingredients listed under 'to grind' to a fine paste using 1/2 tbsp water.
- Heat oil in a pan and add finely sliced onions, chopped ginger & garlic. Cook it till the onions become soft. Add the ground paste to this and fry for a few minutes, till the oil starts appearing. Add the sliced tomatoes & tamarind pulp to this and cook for 2-3 minutes. Add coconut milk & salt to this. Let it boil. Add cleaned prawns, & curry leaves. Cook till the prawns are done and the gravy is thick.
- Serve hot with rice.
Notes
I used coconut oil for this recipe. You can adjust the qty of tamarind pulp to suit your taste. Adding 1 cup of thick coconut milk gives you a thick gravy. If you’re like us and need liters of gravy, I suggest you add at least 1 1/4 cups of coconut milk. In Camelia Punjabi’s recipe, there is a final tempering with pearl onions & curry leaves. I haven’t done it, but I think it adds a special touch. Please keep in mind that it takes some time for the flavor to set in, so make provisions accordingly.
Nutrition
Calories: 285kcalCarbohydrates: 11gProtein: 27gFat: 13gSaturated Fat: 2gCholesterol: 315mgSodium: 1075mgPotassium: 321mgFiber: 3gSugar: 4gVitamin A: 455IUVitamin C: 46.7mgCalcium: 221mgIron: 4mg
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