Prawns always come in handy when you want to make something quick and easy, especially when you get it cleaned and packed in a bag! I love the prawns with the tail on, as it adds more taste to the curry/dish you make. I was trying to cook up something different with prawns and was thinking about different ingredients that should go into it. The one thing I knew for sure that needs to be in was coconut. I love how the taste of prawns gets enhanced by the flavor of coconut. So here I am with my new trial which really turned out great, that I have already made it a couple of times now!
Serves 5 people
|Prawns||- 1 lb (I used Tail on Prawns)|
|Shredded Coconut||- 1 1/2 cups|
|Small Onions||- 20 no:s|
|Chilly Powder||- 1 1/2 tbsp|
|Coriander Powder||- 1 1/2 tsp|
|Turmeric Powder||- 1/2 tsp|
|Oil||- 2 tbsp|
|Ginger||- 30 gms (10 oz.)|
|Garlic||- 30 gms (10 oz.)|
|Water||- 1 1/4 cup|
|Salt||- to taste|
|Curry Leaves||- 2 twigs|
- Dry roast the shredded coconut until it is reduced to half (around 3/4 cups) and is slightly brown in color.
- Add the small onions and a twig of curry leaves and roast for 5-6 minutes in a medium flame.
- Add the chilly powder, coriander powder and turmeric powder to the coconut and roast again for 4-5 minutes in a low medium flame.
- Keep aside the roasted coconut to cool down.
- Coarsely grind the roasted coconut in a mixer. No water is needed.
- Smash the ginger and garlic using a mortar and pestle or mixer to a coarse paste.
- Heat oil in a pan and add the smashed ginger and garlic; saute until the raw smell is gone.
- Add the prawns to the pan and mix well with the ginger and garlic paste.
- Add the coarsely ground coconut to the prawns and mix well.
- Add water and salt to this and mix well again.
- Allow the prawns to cook and keep stirring in between.
- When the water is almost reduced, add the remaining curry leaves and keep stirring the prawn continuously, until it is dried up and is in the roasted form.