Name: Prawns in Coconut Curry recipe by Sonia Shringarpure at BetterButter
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 500g prawns; 1 can coconut cream/milk; 2 tsp red chili garlic paste (store bought); 2 tsp Red Chili powder; 1/2 tsp turmeric powder; 1 tsp madras curry powder; 1 tsp meat masala; 1 tsp cumin powder; 1/2 tsp fennel powder; 1 tsp black pepper powder; 1 tsp Garlic paste; 1/2" ginger finely minced/grated; 3 green chilies slit; 1 lemon sized tamarind; Juice of 1/2 Lemon; Salt to taste; 1/2 cup water; 3 tbsp olive oil; Chopped coriander leaves for garnish

ABOUT Prawns in Coconut Curry RECIPE

This curry was invented due to sheer trial. Usually, my prawn curry is copycat of my Mom's recipe, but this was created mainly because I ran out of onions which is what my mom includes in hers. So rather than making something else of prawns, I decided to go ahead and make the curry my way. It turned out to be very very tasty.

Ingredients Serving: 4

500g prawns
1 can coconut cream/milk
2 tsp red chili garlic paste (store bought)
2 tsp Red Chili powder
1/2 tsp turmeric powder
1 tsp madras curry powder
1 tsp meat masala
1 tsp cumin powder
1/2 tsp fennel powder
1 tsp black pepper powder
1 tsp Garlic paste
1/2" ginger finely minced/grated
3 green chilies slit
1 lemon sized tamarind
Juice of 1/2 Lemon
Salt to taste
1/2 cup water
3 tbsp olive oil
Chopped coriander leaves for garnish

Instructions

Clean, devein and wash prawns. Drain and pat dry with paper towels.
Marinate prawns with salt, pepper powder, chili garlic paste, turmeric powder, lemon juice, and garlic paste for at least 15 minutes.
While prawns are marinating, soak tamarind in warm water for 10 minutes and then squeeze out all the pulp discarding the pith.
Heat oil in saucepan/kadhai. Add green chilies, ginger, and red chili powder. Sauté.
Add prawns and stir fry fry till they change color.
Add madras cumin powder, fennel powder, curry powder and meat masala. Fry till oil separates.
Add tamarind pulp and bring to a low boil.
Add coconut milk, water, and salt to taste. Keep simmering till oil floats.
Garnish with coriander leaves. Serve with steamed rice/dosa/naan/roti.

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