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