| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Servings |
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- 500 Gms prawns Peeled And Deveined
- 1 Tsp red chilli powder
- ½ Tsp turmeric powder
- ½ Tsp Cumin seeds
- ½ Tsp coriander powder
- 5 green chillies
- 4 garlic cloves
- 2 Tbsp ginger Sliced
- 1 Cup coconut Desiccated
- 1½ Cup coconut milk
- ½ Cup onions As Needed
- 1 Cup Tamarind water Squeezed Out Of A Ball Of Tamarind
- 2 Tsp oil
- salt As Needed
Ingredients
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- In a mixer grinder, blend cumin seeds, 2 green chillies, garlic cloves, chilli powder, coriander powder, turmeric powder and coconut with a little water.
- In a wok or deep-bottom pan, heat oil and add onion, ginger and 3 slit chillies and saute well. Add the blended paste and saute until you no longer smell the raw spices. Add the required amount of water, salt and cleaned prawns. Stir everything well and pour in the tamarind water. Place the lid and cook well.
- Add thick coconut milk, stir and turn off the flame before it boils. Garnish with finely chopped coriander and serve hot with steamed rice.
Recipe Tips
Prawns take about 6-8 minutes to cook. Avoid overcooking them, as they can turn hard and rubbery.
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Frequently Asked Questions
Can I use kokum instead of tamarind water for this curry?
Yes. You can use 2-3 pieces of kokum instead of the quantity of tamarind water mentioned above.
Is canned coconut milk suitable for the recipe?
Yes. You can use store-bought canned coconut milk or make some at home. To make coconut milk at home, blend some coconut pieces with water and strain it using a mesh strainer.
How do I adjust the consistency of the curry?
Coconut milk and desiccated coconut in the masala paste make the curry thick. To adjust the consistency, you can add more water or avoid water depending on the desired thickness.