MALWANI PRAWN CURRY
Ingredients
Prawns (kolambi/jhinga), shelled and deveined 16 medium
Salt to taste
Coconut, scraped 1 cup
Onions, chopped 4 medium
Coriander seeds 2 teaspoons
Turmeric powder 1/4 teaspoon
Garlic, chopped 12 cloves
Whole dry red chillies, soaked 8
Oil 3 tablespoons
Kokum petals 5-6
Coconut milk 1/2 cup
Fresh coriander leaves, chopped 2 tablespoons
Method
Apply half a teaspoon of salt to prawns.
Reserve one tablespoon of coconut and dry roast the remaining coconut and one onion in a thick bottomed kadai over medium heat for two to three minutes, stirring continuously or till coconut turns light brown in colour.
Cool the roasted coconut and onion mixture and grind to a paste along with coriander seeds, turmeric powder, half the garlic and soaked red chillies.
Marinate prawns in this paste and set aside until required.
Heat oil in a pan.
Add remaining onions and remaining garlic.
Sauté on medium heat, stirring continuously till light golden brown.
Add the marinated prawns, kokum and one cup of water.
Bring it to a boil. Add salt.
Reduce heat and simmer for two minutes.
Stir in coconut milk and continue to simmer for two more minutes, taking care not to overcook the prawns.
Serve hot garnished with reserved coconut and coriander leaves.
Ingredients
Prawns (kolambi/jhinga), shelled and deveined 16 medium
Salt to taste
Coconut, scraped 1 cup
Onions, chopped 4 medium
Coriander seeds 2 teaspoons
Turmeric powder 1/4 teaspoon
Garlic, chopped 12 cloves
Whole dry red chillies, soaked 8
Oil 3 tablespoons
Kokum petals 5-6
Coconut milk 1/2 cup
Fresh coriander leaves, chopped 2 tablespoons
Method
Apply half a teaspoon of salt to prawns.
Reserve one tablespoon of coconut and dry roast the remaining coconut and one onion in a thick bottomed kadai over medium heat for two to three minutes, stirring continuously or till coconut turns light brown in colour.
Cool the roasted coconut and onion mixture and grind to a paste along with coriander seeds, turmeric powder, half the garlic and soaked red chillies.
Marinate prawns in this paste and set aside until required.
Heat oil in a pan.
Add remaining onions and remaining garlic.
Sauté on medium heat, stirring continuously till light golden brown.
Add the marinated prawns, kokum and one cup of water.
Bring it to a boil. Add salt.
Reduce heat and simmer for two minutes.
Stir in coconut milk and continue to simmer for two more minutes, taking care not to overcook the prawns.
Serve hot garnished with reserved coconut and coriander leaves.
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