By Suprita Mitter
July 30, 2024
This flavourful coastal dish is made with fresh prawns simmered in a rich, spiced coconut milk sauce. Infused with traditional spices, including turmeric, red chilli, and tamarind, this curry offers a perfect balance of tangy, spicy, and creamy flavours. It pairs well with hot, white or red rice.
500 gms prawns (peeled and deveined) 2 tbsp oil 1 onion 2 tomatoes 3-4 cloves garlic 1-inch piece ginger 2-3 green chillies 1 tsp mustard seeds
1 tsp cumin seeds 10-12 curry leaves 1 tsp turmeric powder 1 tsp red chilli powder 2 tsp coriander powder 1 tsp garam masala 1 cup coconut milk Salt Fresh coriander leaves Juice of 1 lemon
In a bowl, mix the prawns with a pinch of salt and turmeric powder. Set aside for about 15 minutes.
Heat oil in a pan. Add mustard seeds and let them splutter. Add cumin seeds and curry leaves. Add the chopped onions and green chilies. Add the minced garlic and ginger. Sauté for another 2-3 minutes.
Add the chopped tomatoes to the pan. Cook until they become soft. Add turmeric powder, red chilli powder, and coriander powder.
Add the marinated prawns to the pan. Cook for about 5-6 minutes. Pour in the coconut milk and stir well. Let the curry simmer for 5-7 minutes on low heat.
Add the garam masala and stir well. Turn off the heat and add the lemon juice. Garnish with fresh coriander leaves.