Prawns and raw plantains cooked in a rich and creamy coconut milk gravy is the perfect accompanying dish with piping hot rice. Here is the recipe of delicious prawns and plantain curry.
Ingredients
½ kg prawns
1 plantain (cut into small pieces)
12 shallots
1 tbsp crushed ginger-garlic
2 tomatoes
3 sprigs curry leaves
3 dried chillies
2 tbsp coconut oil
½ tsp mustard seeds
A pinch of fenugreek seeds
1 cup coconut milk
2 tsp chilli powder
½ tsp turmeric powder
2 Malabar tamarind
Salt as required
Preparation
Heat coconut oil and splutter mustard seeds and fenugreek seeds
Sauté the shallots
Add the crushed ginger-garlic, curry leaves and dried chillies when the shallots are brown
Sauté well
Now add turmeric powder and chilli powder
Sauté until the raw smell of the powders are gone
Add the tomatoes and sauté until the oil begins to separate
Into it add the Malabar tamarind and the plantain pieces
Cook for a while
Add salt as required
Add the cleaned and deveined prawns and coconut milk when the plantain pieces are almost done
Mix well and cook for some more time
Enjoy the prawns and plantain curry.