HomeCooked: Prawns in a Tangy Coconut Curry Recipe | Riot of Flavours
Curry HomeCooked Seafood

Prawns in a Tangy Coconut Curry

June 24, 2015

http://blog.collegecopywriters.com/best-tactics-for…-rankings-part-1/ You know, there are days when you just don’t want to cook, no matter how much you love food and being in the kitchen. Last week, I had one of those days. I really really wanted to eat seafood, didn’t want to dine out and didn’t want to cook either. So, I had to come to a compromise with myself. I went with what I love more – cooking – and experimented with prawns. And believe me, this was my first time cooking with fresh prawns! I was craving something very south Indian so I used the classic flavours – curry leaves, coconut, tamarind.

follow link Making this Tangy Prawn and Coconut Curry isn’t very difficult especially if you have all the ingredients at hand. And deveining prawns is no rocket science and I say this since this was the first time I deveined prawns on my own!

here So the recipe is simple, a basic tempering, some tamarind pulp, prawns, coconut cream and spices.

Print Recipe
Prawns in a Tangy Coconut Curry
A warm comforting coconut-seafood curry...

Course

main course
Cuisine south indian
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course main course
Cuisine south indian
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Marinade the prawns in 1/4 tsp haldi and set aside.
  2. Boil the tamarind in the water till disintegrated.
  3. Dry roast the peppercorn, coriander and cumin seeds and coarsely grind in a mortar and pestle.
  4. Heat the oil in a wok and add the mustard seeds. Wait for them to splutter and put in the curry leaves.
  5. Now add the onion, garlic, ginger and green chillies. Saute well on a medium flame.
  6. Now add the remaining haldi, chilli powder, and ground masala. Saute well and then add the chopped tomatoes. Stir continuously.
  7. Once it all becomes a homogeneous mix and starts sticking to the bottom add a tablespoons of tamarind water at a time to encourage the gravy to cook and go soft. Stop after about 6-7 tbsps.
  8. Now add the coconut milk and let it simmer for 5 minutes.
  9. Add the prawns and salt to taste and leave the gas on medium for around a minute and switch off.
  10. The prawns will cook in the hot coconut gravy. Garnish with coriander leaves and serve with steamed rice.
Share this Recipe

You Might Also Like

2 Comments

  • Reply mrkk08 September 8, 2015 at 09:34

    Excellent! The best recipe on your blog so far! Love the recipe..Looks so yummy!! Restaurant in Laxmi Nagar

  • Reply Shanti September 8, 2015 at 09:53

    Thank you!

  • Leave a Reply