This is a Prawn curry shared by a good friend Susan.I do not remember the details , yet i guess I have made it close. This sure tastes yummmmm !! as much as it looks...!!! The flavor of kokum just makes it heavenly...
500 Gms prawns de veined
6-8 Shallots sliced
3 Green chillies slit lengthwise
4-5 pods of garlic sliced
1" ginger sliced
Two sprigs curry leaf
1 Cup grated coconut
1 tsp turmeric powder
2 tsps red chilly powder
2 tsps coriander powder
A pinch of Hing
A pinch of fenugreek powder
3 tbsps coconut oil
Half a tsp mustard seeds
2-3 red chilly whole
3 tbsps tamarind pulp
A small piece of kokum
Salt to taste
Step 1: Heat oil ,add mustard seeds, when they spultter add whole red chilly, hing,sliced shallots,ginger,garlic,green chilli and curry leaves. saute well.
Step 2: Grind together - coconut, turmeric,red chilly powder & coriander powder - add water as appropriate and grind to a fine paste.
Step 3: Add the paste to the sauteed onions, fry well until oil comes on the sides of the pan.
Step 4: Now add salt & tamarind - mix well. Add warm water just enough to bring to a gravy consistency.
Step 5: When it comes to a boil, add fenugreek powder. stir well and add prawns. Let it simmer for 10 minutes and add the slice of kokum. Adding kokum is optional........Usually in practice kokum is removed from the gravy after it is taken off the fire. what i do here is - I reduce the tamarind and let the kokum stay in the curry,just to balance the tangy taste of the dish.
Let it simmer til oil floats on top. The curry is now ready to serve.
I link this post to The Kerala Kitchen - hosted by Divya