Prawns Coconut Masala
Fresh prawn cooked the Kerala way — with coconut, curry leaves, and a tartness that comes from kudampuli or tamarind. Coastal Kerala cooking at its simplest and best.
Ingredientsfor 2 servings
- 300 g Prawns Chemmeen
- 1 nos Onion
- 7-8 piece Dried Tomato
- Ginger Garlic paste -, to taste
- Vinegar A little
- Masala powder, to taste
- Chilly powder, to taste
- 1/2 tsp Turmeric powder
- Curry leaves — for garnishing
Preparation
Step 1
Marinate prawns with ginger-garlic paste, masala powder, chilly powder, turmeric powder and a bit of vinegar and keep this mix in the fridge for 4-5 hours.
Step 2
Its good if u can keep it for some more time.
Step 3
Cook onions in a pan and when its colour starts changing, add dried tomato pieces.
Step 4
Add the prawns mix and remember not to add water.
Step 5
Cook well by closing the lid.
Step 6
When its fully cooked, add grated coconut before the whole of water gets dried up.
Step 7
Cook again for 10 minutes.
Step 8
Fry curry leaves in oil and dress the prawns with some lemon and fried curry leaves.
Step 9
Goes well with rice and curd.
Tip
Never stir a fish curry with a spoon. Shake the pot gently to coat the pieces — stirring breaks them apart.
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