Kerala Easy Prawns Curry With Coconut Milk
Cooked low and slow until the masala melds into the gravy, this prawn curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.
Ingredientsfor 5 servings
- 1/2 kg Raw prawns
- 8 nos Pearl onions (Kunjulli)
- 1 tbsp Ginger-garlic paste
- 6 nos Curry leaves
- 5 nos Green chillies
- 11/2 tsp Chilly powder
- 1/4 tsp Coriander powder
- 1/4 tsp Turmeric powder
- 3 nos Kukum star Kodampuli
- Oil
- Salt, to taste
- 1/2 A Coconut milk
Preparation
Step 1
Peel prawns and remove the veins.
Step 2
Pour oil into a pan and heat it.
Step 3
Fry curry leaves, diced pearl onions, ginger-garlic paste & green chillies.
Step 4
Add chilly powder, coriander powder & turmeric powder and fry for 2 to 3 minutes on a low flame.
Step 5
Add 1 cup of water, kodumpuli & salt.
Step 6
Add the peeled prawns to it.
Step 7
Once the prawns are almost cooked, add coconut milk and cook for some time.
Step 8
The Curry prepared with coconut milk.
Tip
The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.
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