"A RECIPE HAS NO SOUL. YOU AS THE COOK MUST BRING SOUL TO THE RECIPE" - thomas keller

Sunday, February 7, 2016

PRAWNS CURRY WITH COCONUT MILK




Hi there,
Welcome to AmmasKitchenDaily.....
Today was not a good day for me, I woke up to the pecking of a woodpecker on my window. And it did not stop, it kept coming back all day. I got out onto my balcony and waved and shooshed it away, but it kept coming back. What brightened my day was what I was about to cook. I had already planned to make Prawns curry and Palappam for breakfast. This is one of my favorite curry, the flavor and aroma of the prawns and coconut milk make this curry more delicious. In order to get a tangy taste, I always add raw mango slices to it. Go ahead and give it a try, I am sure you will love it and let me know how it turned out.
For all the seafood lovers this will be an easy choice but for those who aren't much into this kind of dish, you are missing out. This is a very quick and easy recipe to make and it goes best with appam, rice, naan or chapathi. 

Let us go ahead and learn how to make prawns curry.

METHOD OF PREPARATION STEP BY STEP


1. Remove the shell and clean the prawn thoroughly.
Heat oil in a pan and splutter the mustard seeds. Add sliced onions, curry leaves, slit green chilly and saute until the onions is translucent. Add crushed ginger and garlic and saute it for few minute.


2.Reduce the flame and add coriander powder, chilly powder, turmeric powder and saute it for few minutes. Add half of the chopped tomatoes, saute it until the tomato turns mushy and masala starts to leave the sides of the pan.

3. Add cleaned prawns and salt to taste. Mix everything well. Add thin coconut milk, soaked brindle berry (kudam puli) and mix well. Cover and cook until the prawns and cooked. 

4. Take off the lid. Add raw mango slices and few more tomato pieces. Cook for few minutes.
Reduce the flame and add in the thick coconut milk. Cook for few minutes, bring it to under a boil. Do not boil the curry after adding thick coconut milk.


5.In an another pan heat oil for tempering. Splutter the mustard seeds, add sliced small red onion, curry leaves, dried red chilly and saute it for few minutes. Add this seasoning into the curry and turn off the heat.


SERVE WITH APPAM, CHAPATI OR RICE
ENJOY!!!

Hope you liked it
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Author: pretty
Cooking style: -
Location: Amma's Kithen

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