Prep 1 hr
Cook 53 mins
Filling and nice, prawn lovers would like this.
- 3 cups of tender coconut, in pieces
- 15 -20 shelled and deveined prawns
- 1 potato, diced
- 1 fresh carrot, peeled and sliced thinly
- 2 onions, chopped
- 2 fresh tomatoes, peeled and chopped
- 1 teaspoon turmeric powder
- 1 teaspoon curry powder
- 1 pinch asafoetida powder
- 1 tablespoon oil
- 2 teaspoons coriander seeds
- 1 teaspoon fennel seed
- 8 cloves
- 2 inches cinnamon sticks
- 1⁄2 teaspoon cayenne pepper
- 2 1⁄2 teaspoons sugar
- 1 bay leaf
- 1⁄2 onion, sliced
- 1 clove garlic
- 1 cup coconut, freshly grated/dessicated
- Heat oil in a pan.
- Add the bayleaf, cinnamon stick and cloves.
- Stir briefly, for about 30 seconds.
- Add corriander seeds, fennel seeds, sugar and cayenne pepper.
- Mix well.
- Stir-fry for 2-3 minutes.
- Remove from flame.
- Keep aside.
- Pour the remaining oil in the pan.
- Add garlic and the sliced onion.
- Saute till the raw smell of garlic is gone and the onion is brown.
- Add coconut.
- Roast, on low-medium flame, till brown.
- Allow to cool.
- Grind to a smooth paste, adding water as necessary, alongwith the fried masala prepared above.
- Keep aside.
- Now, mix the pieces of tender coconut, prawns, potatoes, carrots and onions with the turmeric powder, curry powder and salt to taste.
- In another pan, heat 1 tbsp.
- of oil.
- Add asafoetida and the above mixture.
- Saute briefly, say for about 2-3 minutes.
- Add tomatoes alongwith 1 cup of water.
- Cook for 10 minutes.
- Add the above prepared masala paste.
- If desired, you may add a cup of thick coconut milk for extra flavour.
- Stir and bring to a boil.
- Serve hot with chappatis and/or rice.