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Main Course

Special Prawn Curry

Rich, fragrant, and full-bodied — this prawn curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 5 servings

White prawns : 250 gm
Coconut grated : ½ coconut
Whole red short chillies spicy : 6 – 8 nos
2 nos Kashmiri chillies : 1
Ball of tamarind : ¼ lime sized
Asafoetida (Hing) : 1” pc
Turmeric powder : ¼ tsp
Salt, to taste

Preparation

Step 1
Shell, de -vein and clean the prawns.
Step 2
Soak the asafoetida piece in a bowl of hot water and set aside.
Step 3
Enter Step.
Step 4
Grind coconut, chillies, tamarind and salt adding little water into a very smooth paste.
Step 5
Enter Step.
Step 6
Transfer the ground coconut paste into a pan and add turmeric powder.
Step 7
Rub the asafoetida piece with your fingers to get asafoetida water and add it to the coconut paste in the pan.
Step 8
You will not require to use the whole piece of asafoetida, use only as much as needed to get the flavor of asafoetida in the curry.
Step 9
Add enough water to have a curry consistency. Add prawns and cook until soft.
Step 10
When the curry comes to a boil the prawns will be cooked.
Step 11
Enter Step.
Step 12
Serve while still hot with steamed rice.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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Main Course

Special Prawn Curry

Rich, fragrant, and full-bodied — this prawn curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 5 servings

White prawns : 250 gm
Coconut grated : ½ coconut
Whole red short chillies spicy : 6 – 8 nos
2 nos Kashmiri chillies : 1
Ball of tamarind : ¼ lime sized
Asafoetida (Hing) : 1” pc
Turmeric powder : ¼ tsp
Salt, to taste

Preparation

Step 1
Shell, de -vein and clean the prawns.
Step 2
Soak the asafoetida piece in a bowl of hot water and set aside.
Step 3
Enter Step.
Step 4
Grind coconut, chillies, tamarind and salt adding little water into a very smooth paste.
Step 5
Enter Step.
Step 6
Transfer the ground coconut paste into a pan and add turmeric powder.
Step 7
Rub the asafoetida piece with your fingers to get asafoetida water and add it to the coconut paste in the pan.
Step 8
You will not require to use the whole piece of asafoetida, use only as much as needed to get the flavor of asafoetida in the curry.
Step 9
Add enough water to have a curry consistency. Add prawns and cook until soft.
Step 10
When the curry comes to a boil the prawns will be cooked.
Step 11
Enter Step.
Step 12
Serve while still hot with steamed rice.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.