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Malabar Prawn Curry
Method
- Make a fine paste of coconut, fennel, garlic, ginger and green chillies.
- Devein and clean the prawns, keep aside.
- Heat oil in a pan add mustard and fenugreek seeds saute till they crackle.
- Add the dry red chillies, curry leaves, chopped onions and chopped tomatoes, cook till tomatoes are done.
- Add the paste and cook till masala leaves the oil.
- Add the powdered spices and mix well.
- Add the prawns and coconut milk bring to a boil, add lemon juice and check for seasonings.
- Serve hot garnished with chopped coriander and fried curry leaves.
Ingredients:
1000 g - prawns
1 - coconut
1 tsp - fennel
1 tbsp - garlic
10 - green chilles
50 g - ginger
1 - sprig curry leaves
100 g - chopped tomatoes
100 g - chopped onion
2 - lemon juice
50 ml - coconut oil
4 - whole red chillies
1 tsp - mustard seeds
1 tsp - fenugreek
25 ml - refined oil
1 tbsp - turmeric pdr
1 tsp - red chilly pdr
1 tsp - coriander pdr
75 ml - coconut oil
1000 g - prawns
1 - coconut
1 tsp - fennel
1 tbsp - garlic
10 - green chilles
50 g - ginger
1 - sprig curry leaves
100 g - chopped tomatoes
100 g - chopped onion
2 - lemon juice
50 ml - coconut oil
4 - whole red chillies
1 tsp - mustard seeds
1 tsp - fenugreek
25 ml - refined oil
1 tbsp - turmeric pdr
1 tsp - red chilly pdr
1 tsp - coriander pdr
75 ml - coconut oil
