Prawn Curry

This is my first prawn recipe. Prawns usually takes long time to peel, however if you get the frozen prawns tailed your prawn curry will be easy.The way of making this includes coconut. It’s quite obvious using coconut in any kerala cuisines lol, soon you can get more prawn recipes.This is something same method as I prepared fish curry but the difference is we will fry some of the ingrediants.

 

Ingredients:

• Prawns- 500 grams
• Green chillies- 4
• Tamarind- Half lemon size.
• Tomato- 1 Chopped
• Mustard- 1 Tspn
• Oil- To temper
• Curry leaves- few

To fry and Grind:

• Coconut- Half Cup
• Small onions- 3 nos
• Chili Powder- 2 Tspn
• Coriander Powder- 1 Tspn
• Pepper Powder- 1 Tspn

Method:

• Smash tamarind in water to thick paste and keep aside.
• In a pan, pour little oil and fry all the items under to fry and grind list to a fine paste. Do not let the mixture to be at the stove for long time after adding the powders.
• In a separate pan(Without keeping it in the stove) mix the tamarind paste, along with tomatoes, green chillies and the grinded paste with water(howmuch ever you want for the gravy) and keep in the stove and let it boil until the prawns bakes well and all the masala smell goes off completely.
• In a separate pan, heat oil, add mustard and curry leaves and add this to the boiling curry and serve hot.

Tips:

"You can add drumsticks along with tomatoes.

You can adjust the chili powder after mixing the paste if you want it spicier."