Red and Hot Prawns Curry

Prawns can be cooked in many ways but I am sure this would be the easiest one! It is tasty too if you like it spicy! But being a true Mallu, I just cannot keep my hands away from my favourite ingredient coconut! Prawns being an expensive item, addition of coconut must have been the brainstorm of an intelligent Mallu homemaker. Hats off to her! Coconut not only adds volume but also enhances the taste. But then I am sure it is common knowledge that coconut is a nutrient packed nut.

Courtesy: Facebook Page - Essential Food Court

Red and Hot Prawns Curry

Ingredient

1-      Prawns – 1/ kg

2-      Small Onion – 5 nos.

3-      Garlic – 6 cloves ( this will balance the cholesterol that the prawns will surely give you!)

4-      Ginger – 2 inch pc

5-      Chilly powder – 2 ½ Tbspn (I used the non spicy variety to get more color)

6-      Turmeric powder – ½ Tspn

7-      Fenugreek powder – ½ Tspns

8-      Kokum (kodampuli) – 2 pcs
9-   Thinly sliced coconut - 1/4 cup

Method

Devein and wash the prawns with lemon juice. Leave it aside.

Crush onions/garlic/ginger in a mortar and pestle if you have one or cut them into small pieces. Or like me, you can give it a twirl in your small mixer jar.

Take a pan and splutter mustard seeds in 1 or 2 Tbspn oil. Fry the crushed items until it turns slightly brown. Now add 4-5 Tbspn of water so that when you add the powders you don’t burn them. Fry the powders for a while. Add 2 cups of water, kokum, coconut and curry leaves. Add enough salt and wait for it to boil. Once it boils well, add the prawns.  Reduce the heat once the curry starts boiling until prawns is cooked and the gravy reduces.

 

This goes well with rice and the best combination would be a simple dal curry.