This is my mom's special prawn curry! Its really fantastic! Finger licking good.She makes this in two forms.When she needs this as a gravy she will add a little more coconut milk and cook till the shrimps are done other timed she makes them into a dry form till all the coconut milk is gone. This recipe is for the dry version
- Cleaned Prawns/shrimp/konchu/chameen – 250 gm
- Onion – 1 medium, Sliced very thinly
- Ginger paste – 1 tbsp
- Garlic paste– 1 tbsp
- Chile Powder – 1 tbsp (or depending on your taste)
- Corriander powder- 1 tbsp
- Turmeric powder – 1/2 teaspoon
- Garam Masala – 1 teaspoon
- Cocum(kudampuli) – 2 small pieces cleaned and soaked in water
- coconut milk – 1/2 cup
- Curry leaves
- oil
- Salt
METHOD:
- Marinate the shrimps with a little turmeric and chilie powder for about 15 minutes.
- Heat oil in a pan and fry the shrimps for 1- 11/2 minutes on both sides.Just to get the outer surface crispy.Remove and keep aside.
- In the same pan saute onion,ginger & garlic.
- When onion becomes soft add all masala powders and mix well. When masala powders are roasted well & oil starts appearing add cocum and the water. Mix well.
- Add cooked prawns and stir for 2-3 minutes. Add salt & curry leaves. Add coconut milk and cover .
- Cook till the prawns are done & the coconut milk is completely dried.
- Add 1 teaspoon of oil & saute for 5 more minutes. Remove from flame.
Can be served as a side dish for rice and roti's
