Prawns Coconut Curry Recipe

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Prawns Coconut Curry is easy, delicious, and mouth-watering prawns dish. This dish is flavorful and has a creamy texture. This dish is perfect when you have a sudden guest at your home. It is perfect with any Indian meal.

Ingredients

500 gramsPrawns, tiger prawns
1/2 cupCoconut milk, first extract
1/2 cupCoconut milk, second & third extract
2 teaspoonFennel seeds (Saunf)
1 teaspoonBlack pepper powder
1 tablespoonCoriander Powder
1 teaspoonRed chili powder
1 teaspoonTurmeric powder (Haldi)
3-4Green Chili
1sprig Curry leaves
1/2 cupCoriander leaves (Dhania)
1 teaspoonTamarind Paste
1/2 inchGinger
7cloves Garlic
2Tomatoes
1Onion, medium
1 teaspoonMustard seeds
saltto taste
1 tablespoonCoconut Oil

Directions

In a blender add fennel, pepper, ginger, garlic and a little water and blend to a smooth paste and keep it aside.
Heat a kadhai with oil and add mustard seeds and blended paste and fry till the raw smell leaves.
Add curry leaves, green chili, and chopped onions and saute till onions turn translucent.
Add coriander powder and chili powder and mix it for a minute.
Add second and third milk extract of coconut and add salt and cook it on a low flame.
Add cleaned and deveined prawns and cook it for 4-5 minutes.
Now add first milk extract of coconut and mix it well and cook on a low flame and switch off the flame and garnish with chopped coriander leaves.
Serve it hot with hot rice.

Notes

How to extract coconut milk

Combine the coconut and 1 cup of warm water in a mixer and blend until smooth.
Strain it on a damp muslin cloth in a deep bowl and squeeze it with your hands and keep it aside( this is second and third extract)
Again blend it until smooth and strain it on a damp muslin cloth in a deep bowl and squeeze it with your hands (this is 1 extract which little thin).

Meghna Nath