Prawn / Shrimp curry (Kolambiche Kalvan)
Ingredients
Prawns / Shrimps - 1/2 kg
Onion - 1 cup chopped
Tomato - 1/2 cup chopped (1 medium sized tomato)
Garlic - 7-8 cloves of garlic
Ginger - 1/2 inch
Green chilli - 2
Red chilli powder - 1 teaspoon (adjust it according to your taste, I love my prawn curry spicy)
Turmeric powder - 1/2 teaspoon
Coconut - 1/2 cup (shredded or chopped)
Tamarind - 1/2 teaspoon of tamarind paste (I use store bought one)
Salt - As per your taste
Asafoetida powder - 1-2 pinches
Coriander leaves - few sprigs for garnishing and the marinade.
Method
1. Make a paste of 2 green chillies, 4 garlic cloves (medium sized), ginger and coriander leaves.
2. Marinate prawns / shrimps with this paste, salt, 1/2 teaspoon turmeric, 1/2 teaspoon red chilli
powder and 1/2 teaspoon tamarind pulp. Set aside for at least an hour so that the shrimps / prawns
soak up all the flavour.
3. Heat oil in a pan and add 3-4 crushed garlic cloves. Brown them on all sides and add 2 pinches
of asafoetida powder.
4. Add chopped onion and saute'.
5. When the onions are golden brown, add chopped tomatoes and saute'.
6. When the tomatoes are soft, add the marinated shrimps / prawns and saute'. Add a tad bit water,
cover and cook for 2-3 minutes.
7. Meanwhile make a paste of the shredded or chopped coconut with the help of water. Alternatively,
you can use coconut milk. But let me add, the taste of coconut milk and coconut paste is totally
different. The coconut milk makes the curry creamy and mild, whereas go for coconut paste.
It makes curry thick, flavorful and retains the spiciness.
8. Add this coconut paste to the prawns / shrimps. Add water (around 1/2 cup). Add the rest
of the red chilli powder and adjust the salt at this point. Cover and cook on medium heat for
around 15 minutes or until the prawns / shrimps are cooked.
Garnish with coriander leaves and serve hot with roti, chapati or rice. It is equally tasty
with
everything.
Ingredients
Prawns / Shrimps - 1/2 kg
Onion - 1 cup chopped
Tomato - 1/2 cup chopped (1 medium sized tomato)
Garlic - 7-8 cloves of garlic
Ginger - 1/2 inch
Green chilli - 2
Red chilli powder - 1 teaspoon (adjust it according to your taste, I love my prawn curry spicy)
Turmeric powder - 1/2 teaspoon
Coconut - 1/2 cup (shredded or chopped)
Tamarind - 1/2 teaspoon of tamarind paste (I use store bought one)
Salt - As per your taste
Asafoetida powder - 1-2 pinches
Coriander leaves - few sprigs for garnishing and the marinade.
Method
1. Make a paste of 2 green chillies, 4 garlic cloves (medium sized), ginger and coriander leaves.
2. Marinate prawns / shrimps with this paste, salt, 1/2 teaspoon turmeric, 1/2 teaspoon red chilli
powder and 1/2 teaspoon tamarind pulp. Set aside for at least an hour so that the shrimps / prawns
soak up all the flavour.
3. Heat oil in a pan and add 3-4 crushed garlic cloves. Brown them on all sides and add 2 pinches
of asafoetida powder.
4. Add chopped onion and saute'.
5. When the onions are golden brown, add chopped tomatoes and saute'.
6. When the tomatoes are soft, add the marinated shrimps / prawns and saute'. Add a tad bit water,
cover and cook for 2-3 minutes.
7. Meanwhile make a paste of the shredded or chopped coconut with the help of water. Alternatively,
you can use coconut milk. But let me add, the taste of coconut milk and coconut paste is totally
different. The coconut milk makes the curry creamy and mild, whereas go for coconut paste.
It makes curry thick, flavorful and retains the spiciness.
8. Add this coconut paste to the prawns / shrimps. Add water (around 1/2 cup). Add the rest
of the red chilli powder and adjust the salt at this point. Cover and cook on medium heat for
around 15 minutes or until the prawns / shrimps are cooked.
Garnish with coriander leaves and serve hot with roti, chapati or rice. It is equally tasty
with
everything.
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