Prawn curry with coconut milk or with grated coconut By Santosh Antony Dcunha
Prawn curry with coconut milk or with grated coconut.
Ingredients:
1 lb. fresh/frozen prawns
For Grinding:
1 cup of Maggi (Nestle) coconut milk powder
8 Kashmiri chillies (use according to your spice level)
1 tbsp. coriander seeds
1 tsp. cumin seeds
1 pinch mustard seeds
4 flakes of garlic
1/2 piece of ginger
1/2 tsp of turmeric powder
A small ball of tamarind
Other Ingredients:
1 tbsp. cooking oil
A few curry leaves (optional but recommended)
1/2 medium onion sliced
1 small ripe tomato chopped
Salt to taste
1 tsp of coconut oil (optional) Since we are Mangaloreans, it's a must.
Method:
1. Marinate the washed and shelled prawns with salt and 1/4 tsp of turmeric powder and keep aside for 20 mins while you start on the other prep work.
2. Grind all the ingredients listed under “For Grinding” into a fine paste. Remove paste and keep aside in a bowl. Rinse the mixer with 1/2 cup of water and reserve the masala water for the curry.
3. In your cooking pot (I always use my clay pot for fish/prawn curries), heat 1 tbsp. of oil. Add the curry leaves, sauté for a few seconds and add the sliced onion; once the onions are well-browned, add the tomato and sauté well till nearly mushy.
4. Next add the ground masala paste and sauté for a couple of mins.
5. Add the reserved masala water and bring the curry to the boil. Simmer the curry for 6-8 minutes.
6. Next add the prawns. Check for seasoning and add water according to the consistency of gravy required.
7. Allow the prawns to cook. Do not overcook the prawns else they will be rubbery.
8. I like to add 1 tsp of coconut oil to the curry just before switching off the stove.
9. Enjoy with some steaming hot rice or pao and a side of fried fish/fried prawns and a simple vegetable dish.
Notes:
• I like to heat the chillies in the micro for 15-20 seconds. It makes them crisp and easy to grind, especially in the winter/rainy months.
• Using the coconut milk powder doesn't leave the oily coconut milk taste in the mouth. The curry though creamy feels light.
• If I were making this curry using fresh/frozen coconut, I would replace the coconut milk powder with 1 cup of coconut.
Recipe by Santosh Antony Dcunha | Kapikad Ward