Prawns Coconut Curry Recipe
Description:
Prawns Coconut Curry is a flavorful South Indian delicacy that combines tender tiger prawns with a rich, creamy coconut milk curry base. This delicious dish is perfect for a cozy lunch, especially when paired with steamed rice. The mix of aromatic spices and fresh ingredients offers a comforting meal, especially on cloudy days.
Cuisine: South Indian
Course: Lunch
Diet: Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Prawns (Tiger prawns) | 500 grams |
| Coconut Milk (first extract) | 1/2 cup |
| Coconut Milk (second extract) | 1/2 cup |
| Coconut Milk (third extract) | 1/2 cup |
| Fennel Seeds (Saunf) | 2 teaspoons |
| Black Pepper Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 tablespoon |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Green Chilli | 3-4 (slit) |
| Curry Leaves | 1 sprig |
| Fresh Coriander Leaves | 1/2 cup (chopped) |
| Tamarind Paste | 1 teaspoon |
| Ginger | 1/2 inch (grated) |
| Garlic | 7 cloves (crushed) |
| Tomatoes | 2 (chopped) |
| Onion (medium-sized) | 1 (chopped) |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Salt | To taste |
| Coconut Oil | 1 tablespoon |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 4
Instructions
-
Prepare the Spice Paste:
Start by making a smooth paste using fennel seeds, black pepper, ginger, and garlic. Add a little water as needed to form a thick paste. Set this paste aside for later use. -
Cook the Mustard Seeds:
Heat a kadai (wok) or a meen chatty (traditional South Indian vessel) and add coconut oil. Once the oil is hot, splutter the mustard seeds by adding them to the oil. -
Sauté the Aromatics:
Add the prepared spice paste to the pan and sauté it for a minute or two until the raw smell disappears. Then, add curry leaves, slit green chilies, and chopped onions. Sauté this mixture until the onions turn translucent. -
Cook the Tomatoes:
Add chopped tomatoes and cook them until they soften and become mushy. -
Add the Tamarind Paste and Spices:
Stir in the tamarind paste, followed by coriander powder, red chili powder, and turmeric powder. Mix well and cook for about a minute. -
Add Coconut Milk Extracts:
Pour in the second and third coconut milk extracts. Stir everything together, and add salt to taste. Bring this mixture to a gentle boil. -
Add the Prawns:
Add the cleaned and deveined prawns to the curry. Let the prawns cook for about 4-5 minutes or until they turn pink and tender. -
Finish with First Coconut Milk Extract:
Add the first extract of coconut milk and mix it gently. Avoid boiling the curry after this step, as we want to keep the coconut milk from curdling. Once heated through, remove the curry from the flame. -
Garnish and Serve:
Garnish with freshly chopped coriander leaves for a burst of freshness and aroma.
Serving Suggestions:
Serve your delightful Prawns Coconut Curry hot, paired with steamed rice or roti for a complete and satisfying meal.
Enjoy the creamy, spicy, and tangy goodness of this South Indian favorite, perfect for any occasion!
