This beautifully hot and tangy curry bursting with flavor is just amazing with rice, bread, string hoppers and thosai. If you eat it the next day, it is even better especially if you are cooking the curry in a clay pot. You can use this same recipe to cook fish, squids or crabs.
500 g medium prawns, shelled and cleaned
½ teaspoon turmeric powder
120 g grated coconut
80 g shallots
30 g ginger
30 g garlic cloves
200 ml water
3 heaped tablespoons coriander powder
2 tablespoons chilli powder
2 teaspoons cumin powder
2 tablespoons cooking oil
½ teaspoon mustard seeds
1 large onion, thinly sliced
2 sprigs curry leaves
2 large tomatoes, chopped
¼ teaspoon fenugreek seeds
100 g tamarind macerated in 1000 ml water and strained
1 ½ teaspoons salt
3 drumsticks, scraped and cut into 4 cm pieces
2 tablespoons chopped coriander leaves
- Place prawns in a bowl. Add in the turmeric powder and mix well. Keep aside for 15 minutes.
2. In the meanwhile, grind coconut, shallots, ginger and garlic cloves with 200 ml water until smooth.
3. Pour blended mixture into a bowl. Add in the coriander, chilli and cumin powders and mix to a paste.
4. Heat cooking oil in a pan or a clay pot. Add in the mustard seeds and let it splutter.
5. Add in the onion slices and curry leaves and sauté till it becomes light brown.
6. Add in the chopped tomatoes and fenugreek and sauté till the tomatoes become pulpy.
7. Add in the spice paste and over low heat, keep stirring it until the oil separates.
8. Pour in the tamarind water. Add in salt and the drumsticks and let it boil for about 10 minutes or until the gravy thickens to your desired consistency.
9. Add in the prawns and the coriander leaves. Boil until prawns are cooked.
10. Serve with rice or any kind of breads.
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