Non-VegetarianSeafoodKerala Tasty Prawn Curry by RosyMathew August 26, 2002 written by RosyMathew August 26, 2002 Prawn curry in a naadan way Print Recipe Votes: 6 Rating: 4 You: Rate this recipe! Cuisine Kerala Prep Time 20 minutes Servings people MetricUS Imperial IngredientsRaw prawns - 2 lbCoconut milk - 2 cupsDesicated coconut - 1 tbspGround rice - 1 tbspGhee & oil mix - 2 tbspOnions(finely chopped) - 2 nosGarlic paste - 1 1/4 tbspFresh ginger paste - 1 tbspCurry powder - 2 tbspChilly powder - 1 tspSalt(As reqd) -Curry leaves - 8-9 nosFresh lemon juice - 1/4 cupFresh coriander leaves - 2 tbsp Cuisine Kerala Prep Time 20 minutes Servings people MetricUS Imperial IngredientsRaw prawns - 2 lbCoconut milk - 2 cupsDesicated coconut - 1 tbspGround rice - 1 tbspGhee & oil mix - 2 tbspOnions(finely chopped) - 2 nosGarlic paste - 1 1/4 tbspFresh ginger paste - 1 tbspCurry powder - 2 tbspChilly powder - 1 tspSalt(As reqd) -Curry leaves - 8-9 nosFresh lemon juice - 1/4 cupFresh coriander leaves - 2 tbsp Votes: 6 Rating: 4 You: Rate this recipe! Instructions Peel prawns and remove the veins. Dry roast the desicated coconut in heavy based pan until golden. Keep this aside. Do the same with the rice powder. When cooked, blend (using a blender) both of them with half a cup of the coconut milk and make into a paste. Heat the ghee in a pan and stir fry the curry leaves followed by the onions, garlic and ginger paste and fry until all ingredients mix well together. Add the curry powder, chilli powder and fry for a further 2 to 3 minutes on low heat. Add salt, coconut and rice paste and simmer for around 10 to 15 minutes. Add the prawns and cook for a further 15 minutes until the prawns are cooked. Remove from flame and add lemon juice and garnish with fresh coriander leaves. Share this Recipe BirthdayDinnerEasyLunchPartySidedish 6 comments 0FacebookTwitterPinterestEmail RosyMathewRelated Posts Fish Biriyani | Meen Biryani Kerala Style Biryani With Chicken Or Mutton Indian Butter Chicken Easy Curry Kottayam Style Beef Fry Kerala Style Easy Chicken Curry | Kerala Chicken... Spicy Kerala Fish Curry (Meen Curry)6 comments vani January 5, 2004 - 12:00 amWhy should we keep 2 cup of coconut milk???? Reply Jaanu April 30, 2005 - 12:00 amI belive garlic n onion does nt go well with coconut milk or any milk..in a recipe(its different when coconut is bhuna with them..tats another story). Also Curry leaves n mustard seeds r must..ginger adds to the mix n salt n honey/sugar to taste…tats all u need Reply Jacob May 2, 2004 - 12:00 amHi Rosy, I think ur recipe is being incomplete without the usage of coconut milk..So, Pls edit the method of preparation, abt the addition of coconut milk into the curry..Thanx!!! Reply Anne Jacob May 3, 2004 - 12:00 amHi Guys…Here is a suggestion for the coconut milk ….You can cook the prawns with 1 1/2 cups of coconut milk and ground masala (desciated coconut & Rice). Otherwise add about 1 1/2 cups of hot water and cook the prawns. Once they are almost cooked add coconut milk and curry leaves and cook for sometime until the gravy is thickened.. Reply Ancy Anna May 4, 2004 - 12:00 amI really don`t understand why Ms.Rosy has used the rice into this curry…If it is for thickening the gravy..i don`t think its necessary to add rice when we use the desciated coconut…because i tried this today without rice and made by Anne`s suggestion, it came out so well…I really appreciate her spirit in helping others by giving suggestion… Reply sumi December 2, 2003 - 12:00 am it will be great if you mention about rest 1 &1/2 cup coconut milk. Reply Leave a Comment Cancel ReplyRemember my details in this browser for the next time to post comment.