KERALA STYLE COCONUT PRAWN CURRY

Hi all🙋🏻‍♀️,

Long vacation for me too it was😛. Actually it’s soooo hot in Pune.. 42° C+😓. Was not cooking so extravagant but still whatever was I though, was totally unwilling to post😪.

Yesterday made this Kerala style prawn curry with steamed rice for lunch. My sonny boy is having vacation and so have to cook to according to his taste and wish.

This curry is very simple to make.. you can say in 15 mints your prawn curry is ready and meanwhile you can cook rice on another stove.

As you can see have done tempering after I finished my plating. But surely you can add this tempering into prepared prawns. Just take a tsp of ghee or clarified butter. Heat and add about half tsp of mustard seeds. Let it splutter. Switch off the flame and now add curry leaves. As it becomes darker in colour, add into the curry or on rice dome. Put some onion rings and serve.

Let’s look into the recipe which can be served to 2 people.

RECIPE:

INGREDIENTS:

500 gms deveined prawns

1 large roughly diced onion

1 large roughly diced tomato

3-4 whole red chillies

1/2 tsp of ginger-garlic paste

1/2 tsp cumin powder

3/4 tsp coriander powder

Salt

1/2 tsp turmeric powder

200 ml coconut milk

2 tbsp oil

METHOD:

First of all take onion, red chillies and tomato and grind them into fine paste in mixer jar. Keep it aside.

Now take a non stick pan. Add oil and as soon as it gets heated, add turmeric powder. Instantly add the onion-chilly-tomato paste including ginger-garlic paste too. Now fry till the raw aroma of all the ingredients get off at medium flame.

As the raw aroma goes off, add cumin powder and coriander powder. Fry for a minute more. Add coconut milk. No need to add water. Adjust seasoning by adding salt. Keep stirring.

As soon as it starts boiling, add prawns and cook covered for 3-3.5 mints at medium flame. Now switch off the flame and do tempering as mentioned above in the blog.

KEEP COOKING 👍🏻

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