My mother’s recipe. Simple and tasty. Most importantly, it is a change from the usual prawn masala curries which are spicy. Craving for prawns ? You must try this! 🙂
500 gms prawns (cleaned, de-veined)
2 onions julienned
Milk from half a coconut (1st and 2nd milk – grate fresh coconut and then beat it with minimal water in a mixer for just 15 seconds. Squeeze out the coconut milk and you have the 1st milk of coconut which is thick. Repeat this procedure again on the dry grated coconut that remains and you have the second milk of coconut which is thinner.)
1/4 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon coriander powder
1 sprig of Curry leaves
Salt as per taste
3 tablespoons oil
2 pieces of kodampuli (Garcinia gummi-gutta) – if you do not have this add the normal tamarind.
- Add the oil to a skillet. Add the curry leaves and onions to it. Cook until the onion turns translucent.
- Now add the turmeric, chilli powder, coriander powder, salt and cook well till the oil starts separating from the masala.
- Now add the 2nd milk of coconut to this. To this, add the kodampuli (Garcinia gummi-gutta). Bring to a boil.
- Now add the cleaned prawns into this. After a minute, add the 1st milk of coconut into this. Stir well. Cook for 2 minutes . Do not overcook the prawns.
The curry is now ready to be served with hot rice 🙂