Prep 30 mins
Cook 40 mins
This is from the Thursday magazine. This was submitted by Indu Resmi Santhosh.
- 1⁄2 kg prawns
- 1 potato, cut into small pieces
- 4 large onions, sliced
- 2 teaspoons red chili powder
- 3 teaspoons coriander powder
- 1⁄2 teaspoon turmeric powder
- 1⁄2 teaspoon ground fenugreek
- 4 green chilies, chopped
- 2 medium tomatoes, peeled and finely chopped
- 1 cup fresh coconut, grated
- 3 tablespoons cooking oil
- 15 fresh curry leaves
- 1⁄2 teaspoon mustard seeds
- 3 whole dried red chilies, each cut into 3 pieces
- 1 pinch sugar
- Clean the prawns nicely (make sure you remove the black thread on its back).
- Cook the prawns in 2 cups of water alongwith the potato, turmeric powder and a pinch of salt.
- Fry the onions in 2 tbsps.
- of oil till golden in colour.
- Add red chilli powder and corriander powder.
- Fry for 3 minutes.
- Keep aside.
- Now, take a non-stick pan.
- Dry roast the grated coconut in it till brown.
- Allow to cool.
- Grind well in a mixer (without adding water) till it becomes an oily paste.
- Mix together the cooked prawns (alongwith the water in which it is cooked), potato, chopped green chillies, tomato pieces, fried coconut paste, fried onion with red chilli powder and corriander powder and salt to taste.
- Stir well.
- Cook for 5 minutes or till the curry thickens.
- You may add some water, if required.
- Stir in the fenugreek powder.
- Remove from flame.
- Fry mustard seeds, red chillies and curry leaves in 1 tbsp.
- of oil.
- Pour it over the curry.
- Add a pinch of sugar.
- Serve hot with cooked white rice.