Prawns in Coconut Milk

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  • Prawns – 250 gms (de shelled and cleaned)
  • Raw mango – ½ – cut into small pieces
  • Green chili – 4 -5 (based on your spice)
  • Onion – 1 small
  • Red chilli powder – 1 tsp
  • Turmeric Powder – a pinch
  • Coriander powder – 21/2 tsp
  • Pepper powder – ½ tsp or as required
  • Curry leave – one bunch
  • Ginger & Garlic – finely chopped – 2 tsp
  • Coconut oil – as required
  • Coconut Milk – Thick milk – 4 -5 Tbs
  • Thin Milk – 1 to 1.5 cup

(If no fresh coconut, just use coconut powder by Eastern/Maggie. For thin milk, mix 3 TBS of powder in 1.5 cup of warm water. For thick milk, add three TBS of powder to quarter cup of water)

 Tempering

  • Coconut oil
  • Shallots
  • Curry leaves

Preparation:

Keep the nonstick vessel on the fire and once it is warm add coconut oil (2 tbs) and then add the onion, ginger garlic and green chili and sauté it. Once cooked add the spices and the cleaned prawns and raw mango and curry leaves. Stir well. Add salt and thin coconut milk and close with a tight lid. Cook for 10 minutes or till the prawns are hard. Once the gravy is thick off the fire and pour the thick coconut milk. Tamper with shallots and curry leaves and add to the curry.

Have it with Rice.

 

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