Prawn Coconut Masala
Prawns cooked with coconut and tamarind. Delightful recipe.
Servings: 2
Ingredients
- 1 medium onion sliced
- 3 small Indian shallot or just use 1 more onion sliced
- 1 bay leaf fresh or dried
- 3 green chillies slightly slit in the middle
- 10 nos curry leaves
- 1 tbsp turmeric leaf julienne (optional)
- 1 inch ginger chopped or julienne
- 3 cloves garlic chopped
- 1 tbsp tamarind paste
- 3/4 cup freshly grated coconut blend it with 1 tsp Kashmiri red chilli powder and water in the blender.
- 1/2 tsp Kashmiri red chilli powder or paprika
- 1 1/2 tbsp coconut oil
- fresh coriander, ginger, turmeric leaf julienne for garnishing
- 1 tsp or to taste salt
Marination:
- 200 g prawns or shrimps head and tail on
- 1 tsp each ginger and garlic paste
- 1/2 tsp lemon juice
- 1 tsp Kashmiri red chilli powder
- A pinch of salt and black pepper
Instructions
- Marinate the prawns in the mentioned ingredients for 20 minutes.
- In a heavy-bottomed pan heat oil, when it is hot add in the bay leaf, turmeric leaf, chillies and onions. Add salt and saute for 2-3 minutes.
- Add curry leaves, ginger and garlic and cook for another 5 minutes.
- Add in the blended coconut and add in 1/2 cup of water, mix well. Cook for 2-3 minutes till the water is evaporated and forms a thick gravy base.
- Add in the marinated prawns, mix well. Add in the Kashmiri red powder and cook for 2-3 minutes (5-6 minutes if you are having the dish right away).
- Once the prawns are cooked, add in the tamarind paste and 1/4 cup water. Mix well.
- Add in the coriander, mix well and turn the gas off.
- Garnish with ginger and turmeric leaf. Serve hot with dosa or roti.