This is an Indian coastal recipe for a fragrant prawn curry made with coconut milk. Best eaten with white rice, jeera rice or a light pea/vegetable pulao
1 lb shelled and de-veined prawns (about 18 good-sized prawns)
2 onions
1 one 3/4″ piece of ginger
6 cloves garlic
1 tsp turmeric
1 tsp chili powder
1 tsp. coriander powder
1 cup thick coconut milk
12 curry leaves (kadipatta)
6 cloves
1 cm cinnamon stick
10 cardamoms, seeds pounded
3 tbsp. yogurt, mixed in 1 cup of water
3 tbsp. tomato puree
oil or ghee for cooking
salt to taste
- Make a paste of onions, ginger, garlic, turmeric, coriander, chili powder in a blender with little water
- Grind (or pound) cinnamon, cloves, and cardamom seeds without any water (dry masala)
- Butterfyl the prawns. Apply salt and turmeric to the prawns and keep aside
- Heat oil or ghee or a mixture of both. Add kadipatta & prawns and stir-fry for a minute
- Mix yogurt with ground masala paste
- Add this mixture to the prawns and stir fry the prawns with this mixture till oil separates
- Add coconut milk and salt. Cook for a further 5 minutes
- Remove from heat and garnish with dry ground masala