| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
Ground masala:
- 8-10 dried Kashmiri Red Chillies
- 6 garlic cloves
- 1 tsp Whole peppercorns
- 1 tbsp whole Coriander Seeds
- 1 tsp Cumin seeds
- 1 tsp small knob of Tamarind
- 1 tsp turmeric powder
- 1/2 cup grated coconut
- 1 cup coconut milk
For the curry:
- 2 tbsp Coconut Oil
- 1 tbsp finely minced ginger
- 1/2 cup finely chopped onions
- 1/2 cup finely chopped Tomatoes
- Salt - to taste
- 8-10 Curry leaves
Ingredients
Ground masala:
For the curry:
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Instructions
- Grind all the ingredients mentioned under ground masala to a smooth paste and set aside.
- In a pan, heat coconut oil and add ginger and onions. Saute the onions till they turn light golden brown and add tomatoes. Cook the tomatoes for 5-7 minutes till they break down easily with the back of a spoon.
- Add the ground masala and salt to the pan and bring it to a boil. Reduce the flame and simmer the masala for 10-15 minutes till the colour deepens slightly.
- Add the prawns to the gravy and cook them for 7-8 minutes. Sprinkle curry leaves on top, mix well and turn off the heat.
Serving Suggestions:
- Let the curry rest for 5 minutes before serving with steamed rice.