Recipe by Rosy Pinto
Ingredients:
For Marination :
1/2 kg prawns with shell
1/2 tsp salt
1/4 tsp turmeric
1/2 lemon - juice
For the ground masala paste:
1 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp pepper corns
3/4 tsp turmeric powder
9 dry Kashmiri chillies
5 cloves garlic
6 - 8 tbsp fresh grated coconut
small ball of tamarind
For the curry:
1 sprig curry leaves
1 medium onion (chopped)
1 medium tomato (chopped)
1" ginger (chopped)
1 cup coconut milk (dissolve 1 tbsp coconut milk in 150ml warm water)
salt to taste
2 tbsp chopped coriander leaves
Steps:
- Clean and devein the prawns, rinse couple of times and drain in a colander. Marinate and leave it aside.
- Grind all the ingredients mentioned under ground masala with little water to a smooth paste, rinse the jar with little water and set it aside.
- Heat 2 tbsp oil in a pan, add marinated prawns and cook for 3 to 4 minutes on medium high heat and keep aside.
- To the same pan, add remaining oil and add curry leaves, ginger and fry for a few seconds.
- Add onion and saute till they are light brown.
- Add tomato and cook for 5 minutes till soft.
- Add the ground masala paste and fry for 2 to 3 minutes. Add masala water and cook for 2 minutes.
- Add coconut milk and 1 cup of water. Mix well.
- Add salt and simmer the gravy on low flame for 5 to 10 minutes to get a medium thick consistency.
- Add cooked prawns, mix and simmer for 2 to 3 minutes.
- Switch off the flame, garnish with coriander leaves.
- ENJOY!
