Grandma’s Prawn Curry

Ingredients


1. Prawns – 25 – 30 large or medium, cleaned

2. Coconut oil – 2 tbsp + 1 tsp

3. Mustard seeds – 1/2 tsp

4. Coconut tidbits / thenga kothu – 3 tbsp

5. Pearl onions -  15 – 20, thinly sliced

6. Turmeric powder -  1/2 tsp

    Kashmiri chilly powder – 1.5 – 2 tsp

    Coriander powder – 3.5 tsp

    Fennel powder – 1 – 1.5 tsp

7. Tomato – 1.5 large, finely chopped

8. Kudam puli / gamboge  – 1 small, soaked in water for 15 minutes (Use only if the tomato is not sour enough)

9.  Curry leaves – 1 sprig

10. Hot water -  1 cup

11. Salt – to taste

Method


1. Heat coconut oil in a clay pot and splutter mustard seeds. Fry the coconut slices until light brown and add sliced pearl onion. Saute until onion starts to change color. Bring down the heat to low. Add all the spice powders numbered 6 and stir until their raw smell is gone. Add chopped tomato and cook for 3 – 4 minutes. Add hot water, enough salt and bring to a boil.

2. Cook for a few minutes and add cleaned prawns. Cook covered for about  7 – 8 minutes until prawns are done and gravy is thick. Add a tsp of coconut oil. Set aside for 1 hour. Serve with rice and other side-dishes. We had it with rice and winter melon koottu. This prawn curry tastes best the next day!

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