This recipe is the simplest and quickest way of making prawns. The sweetness of prawns with the spices of malvan makes this curry delectable. The dish is best enjoyed with rice or rice bhakaris.
Ingredients
- For the Ground Masala
- 1 Tbsp Of Coconut Oil
- 1/2 Onion (Roughly Chopped)
- 1/2-Inch Ginger (Roughly Chopped)
- 5-6 Garlic Cloves
- 1/2 Cup Freshly Grated Coconut
- For the Curry
- 1 Tbsp of Coconut Oil
- 1/2 Onion (Finely Chopped)
- 1 Medium-Sized Tomato, Finely Chopped
- 1/2 Cup Finely Chopped Coriander Leaves (Add Stems If You Have)
- 1 Tsp of Turmeric Powder
- 2 Tbsp of Malvani Masala
- 1 Cup of Water
- 1/2 Kg of Prawns (Before Cleaning)
- 3-4 Kokum Petals
- Salt as Required
Preparation
Prep: 20 minutes
Cooking: 30 minutes
- Marinate 1/2 kg of prawns (before cleaning) in some turmeric and keep it aside. Soak 3-4 kokum in 3-4 tbsp water for 20-30 mins.
- For the ground masala – In a tbsp. of coconut oil, add roughly diced half an onion, 1/2-inch ginger & 5-6 garlic. Sauté till onions are translucent.
- Add 1/2 cup of freshly grated coconut, and roast till the coconut turns golden brown.
- Add some water and grind the roasted masala into a fine paste.
- For the Curry – In an earthen pot, add 1 tbsp of coconut oil, add 1/2 finely chopped onions, sauté the onions till it’s translucent and then add 1 small sized chopped tomato. Sauté till it becomes mushy.
- Add 1-2 tbsp of malvani masala, 1 tsp of turmeric powder, finely chopped coriander leaves (add chopped coriander stems as well if possible, it adds a fresh flavour to the curry), sprinkle some water in masala and sauté it for a minute.
- Add ground masala sauté for a minute. Add 1 cup water, salt, prawns, 3-4 soaked kokum. Check to season.
- Simmer on low flame till prawns are cooked, (approx 7-10 mins) Or till a thin layer of oil starts forming in two of the curry. In the end, add some chopped coriander leaves and stir it.
- Enjoy with some steaming hot rice.
