Prawn Curry with Coconut
Servings: 4 people
Pin Recipe
Ingredients
- 1.5 cups grated coconut
- 1 tbsp coriander powder
- 1/2 tbsp chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp fennel seeds
- 2 chopped tomatoes
- 4 green chilies - halved
- 2 tbsp crushed ginger-garlic
- 1 sprig curry leaves
- 1 tsp salt
- 1 cup water
- 200 gms cleaned prawns
- 2 pieces Malabar tamarind
For tempering:
- 1 tsp coconut oil
- 2 red chilies
- 10 small onions - sliced
- 1 sprig curry leaves
- Pinch of salt
Instructions
- Grind coconut, coriander powder, chili powder, turmeric powder, and fennel seeds into a fine paste with little water.
- In a pot, add tomatoes, green chilies, crushed ginger-garlic, curry leaves, coconut paste, salt, and water. Mix and cook until the raw smell leaves.
- Add prawns and Malabar tamarind. Cook for 5 minutes.
- Heat coconut oil, fry red chilies, sliced onions, curry leaves, and salt until onions turn reddish. Add this tempering to the curry.
- Let the curry rest for a few hours for enhanced flavor. Serve with rice or roti.