Spicy and tasty, tender coconut prawns curry blends beautifully with the sweetness of coconut milk making it an irresistible treat. Here is the recipe:
Ingredients
200g prawns
2 tsp urad dal and chana dal
2 tbsp coconut oil
1 tsp mustard seeds
1 tsp fenugreek
1 tsp cumin
2 tsp garlic
1 tsp ginger
3 green chillies
A sprig of curry leaves
8 shallots
1 tsp turmeric powder
2 tsp coriander powder
1 tsp pepper powder
Salt as needed
1½ tsp chilli powder
1 cup tender coconut milk
Tomato puree
30g coconut pulp
1 tender coconut water
Coriander leaves chopped to garnish
Preparation
Heat oil in a pan
Add urad dal and chana dal
Also add mustard seeds, fenugreek, cumin, garlic, and ginger
Sauté well
Add green chillies
Once green chillies starts changing colour, add curry leaves. Mix it thoroughly
Now, add the shallots
Once it becomes translucent, add turmeric powder, coriander powder, and pepper powder
Sauté it properly
Once the masala gets cooked, add salt
To make it spicier, add chilli powder
Add tomato puree in this mixture and cook it for sometime
Pour tender coconut water in it and let it boil for two minutes
Add tender coconut pulp and let it cook for five minutes. Add salt if needed
Now, add coconut milk into this mixture and keep it for two minutes
The curry is ready now. Add the prawns into it
Cook the prawns for three to four minutes
Garnish with coriander leaves
Tender coconut prawns curry is ready to be relished.