Prawn Curry

It is the season for prawns here in Kuwait. This means that the prawns are in abundance and they are cheaper. We bought a few kilos from the Sharq fish market and yesterday I made a curry which came out very tasty. Instead of chilly powder that the recipe asked for, I used whole chilies and the less hot variant called the piriyan chilly in Kerala. Now I am back to using home made spices since I feel it would be safer. The piriyan chilly gives a rich red color while it is not at all spicy. 

I soaked them in warm water and grounded them to paste. Look at the rich color it gave to the curry! This was before I added the coconut paste.

Prawn Curry

Ingredients

1. Prawns, de-veined and washed - 1/2 Kg
2. Fenugreek seeds - 1/2 tspn
3. Whole chilly - 6 nos or chilly powder 3 tspn
4. Turmeric powder - 1/2 tspn
5. Ginger/Garlic paste - 2 tspn
6. Small onions sliced finely - 10 nos.
7. Grated coconut - 1/2 cup
8. Coriander powder - 3 tspn
9. Kokum - 2 pieces
10. Salt to taste
11. Curry leaves - a sprig

Method

Fry the fenugreek seeds in 2 table spoon of oil until lightly browned. Add the curry leaves and ginger/garlic paste. Fry it until the raw smell leaves. Add the sliced onions and fry until browned. Add the chilly paste and saute until oil separates or if you are adding powders, add chilly and turmeric powders. Now add the prawns and fry on high until a little dry. Add a cup of water and the kokum. Let it cook for a while. Meanwhile, grind the coconut along with the coriander powder. Add this to the boiling curry and check if there is enough water. Else add some water and let this cook until the prawns are well done. Just before you switch off the fire, you can add a few curry leaves to get that extra taste. 

Enjoy with rice or roti!