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Main Course

Prawns Tomato Curry

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 4 servings

50 g Prawns
Tomato medium size 2 — cut into small pieces
1/2 Of Savala
5 Cut Green chilly
Turmeric powder a pinch
Salt
For Grinding
1/2 cup Coconut — grated
1/4 tsp Cumin seeds
1/2 tsp Turmeric powder
1 Pod Garlic
2 Shallots
For seasoning
2 tsp Oil
1 tsp Mustard seeds
1 tbsp Shallots
2 Dry red chilly
2 Spring Curry leaves

Preparation

Step 1
Gather all the main ingredients into bowl and add little water and bring into let it bubble for 10 minutes.
Step 2
Grind all the ingredients for grinding together into a smooth paste.
Step 3
Add this paste to tomato prawns mixture.
Step 4
Keep on stirring, do not let it to boil. Once bubble comes turn the gas off.
Step 5
Put a kadai and heat up and pour oil after 1 by one all the ingredients for garnishing add chilly powder only after the gas turn off. Then pour this mixture into the curry. The curry is now ready to serve.
Step 6
This is Curry with rice but you can have it with chappathi also.

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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Main Course

Prawns Tomato Curry

Ingredientsfor 4 servings

50 g Prawns
Tomato medium size 2 — cut into small pieces
1/2 Of Savala
5 Cut Green chilly
Turmeric powder a pinch
Salt
For Grinding
1/2 cup Coconut — grated
1/4 tsp Cumin seeds
1/2 tsp Turmeric powder
1 Pod Garlic
2 Shallots
For seasoning
2 tsp Oil
1 tsp Mustard seeds
1 tbsp Shallots
2 Dry red chilly
2 Spring Curry leaves

Preparation

Step 1
Gather all the main ingredients into bowl and add little water and bring into let it bubble for 10 minutes.
Step 2
Grind all the ingredients for grinding together into a smooth paste.
Step 3
Add this paste to tomato prawns mixture.
Step 4
Keep on stirring, do not let it to boil. Once bubble comes turn the gas off.
Step 5
Put a kadai and heat up and pour oil after 1 by one all the ingredients for garnishing add chilly powder only after the gas turn off. Then pour this mixture into the curry. The curry is now ready to serve.
Step 6
This is Curry with rice but you can have it with chappathi also.

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.