Name: Prawn Curry With Coconut
Prep time: 20 min
Total time: 20 min
Ingredients: Ingredients for Prawn Curry; 25 g Tamarind (1 oz, Puli); 450 g Prawns (1 lb) (peeled, Chemmeen); 50 g Grated coconut (2 oz); 400 ml Water (14 fl oz); 25 g Creamed coconut (1 oz, thick coconut milk with very less water); 100 g Frozen peas (4 oz); 4 - Curry leaves; 1 no Green chilly (deseeded and cut into half); 40 g Fresh ginger root (1.5 oz) (peeled and finely chopped); 2 nos Tomato (skinned and diced); 25 g Ghee (1 oz); or; 2 x Oil (2 Tbsp); 1 tsp Fenugreek seeds (Uluva); 2 tsp Coriander seeds; 2 nos Whole red chillies (optional, small); Salt (As reqd); 1 no Onion (peeled and chopped, large)

Prawn Curry With Coconut

Prawn(Chemmeen) curry with coconut masala

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Prep Time 20

Total Time 20

Cuisine Kerala

Servings people

Ingredients

Ingredients for Prawn Curry
25 g Tamarind 1 oz, Puli
450 g Prawns 1 lb) (peeled, Chemmeen
50 g Grated coconut 2 oz
400 ml Water 14 fl oz
25 g Creamed coconut 1 oz, thick coconut milk with very less water
100 g Frozen peas 4 oz
4 - Curry leaves
1 no Green chilly deseeded and cut into half
40 g Fresh ginger root 1.5 oz) (peeled and finely chopped
2 nos Tomato skinned and diced
25 g Ghee 1 oz
or
2 x Oil 2 Tbsp
1 tsp Fenugreek seeds Uluva
2 tsp Coriander seeds
2 nos Whole red chillies optional, small
Salt As reqd
1 no Onion peeled and chopped, large

Instructions

Soak the tamarind pods in a teacup of hot water for 10 - 15 mins and extract the pulp.
Rinse the prawns and drain well.
Put the desiccated coconut in a bowl with 300 ml/0.5 pint of the water and leave for 10 mins.
Blend the desiccated coconut with the soaking liquid and strain to get a creamy milk. Set the leftover pulp on one side.
Place the creamy milk in a saucepan.
Add the creamed coconut, peas, curry leaves, green chilly, ginger, tomatoes and tamarind pulp.
Cover and allow to simmer for 10 - 15 mins.
Heat 1 x 5 ml spoon/1 tsp of the ghee or oil in a separate pan.
Gently fry the fenugreek seeds, coriander and red chillies, until the fenugreek turns light brown.
:- Do not let the mixture burn and darken.
Remove from the heat and allow to cool.
Blend this mixture with the reserved coconut pulp and the remaining water to make a fine paste.
Heat a further 1 x 15 ml/1 Tbsp of the ghee or oil.
Fry the prawns, until dry.
Add the blended paste and gently fry for 5 - 6 mins.
Transfer and stir this into the simmering coconut milk mixture.
Add salt.
Simmer, covered, for 15 - 20 mins.
Before serving, fry the onion in the remaining ghee or oil and spoon it over the prawn curry.
:- If preferred, remove the chilli halves.
:- Serve Prawn Curry with boiled rice.

Tried this recipe?Let us know how it was!

Response (3)

v

vijay & katherine February 19, 2004

Lovely recipe very enjoyable if you like coconuts. Mild but at the same time does not lack in flavour. Rosy rocks! Thanks Rosy.

s

satya nair September 6, 2007

Excellent recipe and great taste.. but takes a while to cook and lot of time in the kitchen.

F

Fred Rozario November 19, 2011

Absolutely Delicious!!! I used 2 serrano green chillies and left the seeds in to make it hotter Rosy, you are awesome. Thank you.