This one’s a keeper if you are a fan of prawns, and coconut milk flavoured curries.
Its fairly quick and you just need to organize the ingredients in advance.
Here is what you should have ready:
- 1/2 kg medium prawns (cleaned, de-veined) You can choose to keep the head/tail/one of these or both, on or removed – as I have. Marinate them in a little lime juice on the side while you begin the curry. (5-10 minutes is also great)
- Mustard seeds and Fenugreek (Methi) seeds – 1 tsp
- Onions – 1 medium finely chopped or grated
- Tomato – 1/2 medium finely chopped
- 2 cups thick coconut milk
- 2-3 green chillies
- Kadipata/Curry leaves
- Fresh ground pepper corns-6-8
- Salt, Turmeric, Red Chilli powder, Coriander powder
- Kokum if available/Tamarind pulp: very little
Use a medium karahi – put some oil on a medium flame and allow the oil to heat up. Put in the mustard and fenugreek seeds and wait for them to splutter. Now add the onion and cook till translucent. Do not allow them to turn dark brown. Now add in coriander powder, turmeric, red chilli powder, ground peppercorns, green chillies, kadipata, and kokum/tamarind pulp. Cook till you can get a strong aroma. Now add the tomato and cook for a couple mins to blend everything together. Go ahead and add the prawns and cook them for precisely 2 minutes on a medium high flame – till they turn orange. Be careful not to overcook them. Add the coconut milk and check consistency, you can adjust it by adding water if you find its thick. Season with salt, simmer for 5 minutes and its ready.
Best enjoyed with hot steamed rice.