Thursday, March 7, 2013

Prawn In Coconut Milk Curry


Very Light Prawn Gravy...

250 gms fresh prawns
2 tbsp coconut oil
1fresh coconut milk (thick n thin)
1 chopped tomato
1large onion chopped
2 inch ginger julienne
3 to 4 green chilies
20 curry leaves
1 t/s fenugreek seeds
1 tbsp turmeric
1 t/s asofoetida (hing)
1 t/s black pepper powder
1 tbsp coriander seed powder (dhaniya)
1 tbsp garam masala
1 tbsp mustard seeds
2 to 3 red dry chilies salt as per taste

Grind the coconut and ginger and extract the milk from coconuts in two batches like thick n thin.

Clean prawns and keep aside. Chop onion, ginger, tomatoes, chilies and keep aside. Take a vessel add oil. Keep heat on low mode. Once oil is hot saute mustard seeds, fenugreek seeds, dry chilies for a minute.

Now add onion and asofoetida. Saute for a minute.

Grind the garlic and green chilies togather. Add this paste with the sauted onion.

Add all dry spices (turmeric, coriander seed powder, garam masala powder, cumin seed powder and
black pepper powder). Stir all nicely.

Mix prawns into the masala and fry for few mins till the prawns are slightly browned.

Add the tomatoes and saute for few mins.

Cover and cook for 2 mins.

Pour the thin coconut milk first. Stir all nicely. Allow to cook until it starts bubbling.

Finally add thick coconut milk along with salt for seasoning.

Your Prawns Curry in Coconut Milk is ready. Serve hot with roti or steamed rice.

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