Kerala Tasty Prawn Curry

by RosyMathew
Prawn curry in a naadan way
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Votes: 6
Rating: 4
You:
Rate this recipe!
Cuisine Kerala
Prep Time 20 minutes
Servings
people
Ingredients
  • Raw prawns - 2 lb
  • Coconut milk - 2 cups
  • Desicated coconut - 1 tbsp
  • Ground rice - 1 tbsp
  • Ghee & oil mix - 2 tbsp
  • Onions(finely chopped) - 2 nos
  • Garlic paste - 1 1/4 tbsp
  • Fresh ginger paste - 1 tbsp
  • Curry powder - 2 tbsp
  • Chilly powder - 1 tsp
  • Salt(As reqd) -
  • Curry leaves - 8-9 nos
  • Fresh lemon juice - 1/4 cup
  • Fresh coriander leaves - 2 tbsp
Cuisine Kerala
Prep Time 20 minutes
Servings
people
Ingredients
  • Raw prawns - 2 lb
  • Coconut milk - 2 cups
  • Desicated coconut - 1 tbsp
  • Ground rice - 1 tbsp
  • Ghee & oil mix - 2 tbsp
  • Onions(finely chopped) - 2 nos
  • Garlic paste - 1 1/4 tbsp
  • Fresh ginger paste - 1 tbsp
  • Curry powder - 2 tbsp
  • Chilly powder - 1 tsp
  • Salt(As reqd) -
  • Curry leaves - 8-9 nos
  • Fresh lemon juice - 1/4 cup
  • Fresh coriander leaves - 2 tbsp
Votes: 6
Rating: 4
You:
Rate this recipe!
Instructions
  1. Peel prawns and remove the veins.
  2. Dry roast the desicated coconut in heavy based pan until golden. Keep this aside.
  3. Do the same with the rice powder.
  4. When cooked, blend (using a blender) both of them with half a cup of the coconut milk and make into a paste.
  5. 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.
  6. Add the curry powder, chilli powder and fry for a further 2 to 3 minutes on low heat.
  7. Add salt, coconut and rice paste and simmer for around 10 to 15 minutes.
  8. Add the prawns and cook for a further 15 minutes until the prawns are cooked.
  9. Remove from flame and add lemon juice and garnish with fresh coriander leaves.
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6 comments

curryadmin
vani January 5, 2004 - 12:00 am

Why should we keep 2 cup of coconut milk????

Reply
curryadmin
Jaanu April 30, 2005 - 12:00 am

I 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

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curryadmin
Jacob May 2, 2004 - 12:00 am

Hi 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
curryadmin
Anne Jacob May 3, 2004 - 12:00 am

Hi 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..

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curryadmin
Ancy Anna May 4, 2004 - 12:00 am

I 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…

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curryadmin
sumi December 2, 2003 - 12:00 am

it will be great if you mention about rest 1 &1/2 cup coconut milk.

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