Follow these steps for perfect results
Prawns
Cleaned
Coconut milk
Tamarind Paste
Curry leaves
Mustard seeds
Methi Seeds (Fenugreek Seeds)
Dry Red Chillies
Pearl onions (Sambar Onions)
Turmeric powder (Haldi)
Kashmiri Red Chilli Powder
Salt
Lemon juice
Mustard oil
Fresh coconut - grated
Ginger
chopped
Garlic
chopped
Green Chillies
Turmeric powder (Haldi)
Cumin powder (Jeera)
Coriander Powder (Dhania)
Wash and clean the prawns.
Marinate the prawns with turmeric powder, red chilli powder, salt, and lemon juice for 30 minutes.
Extract coconut milk by pouring boiling water over grated coconut and straining.
Grind the coconut, ginger, garlic, green chillies, turmeric powder, cumin powder, and coriander powder into a paste.
Fry the marinated prawns in mustard oil for 3-4 minutes and set aside.
Add mustard seeds and fenugreek seeds to the same pan with oil. Once they splutter, add curry leaves, dry red chillies, and onions.
Fry the onions until lightly browned, then add the ground masala paste.
Sauté the masala for 5-6 minutes, or until oil separates.
Add salt and tamarind paste and cook for 3-4 minutes.
Add the fried prawns and cook for 3-4 minutes.
Pour in the coconut milk, bring to a boil, then reduce heat and simmer for 2-3 minutes.
Cover the curry to trap the aroma before serving.
Serve hot with steamed rice and raita.
Expert advice for the best results
Adjust the amount of chilli powder to your spice preference.
For a richer flavor, use freshly squeezed coconut milk.
Garnish with fresh coriander leaves before serving.
Everything you need to know before you start
20 mins
Curry can be made a day ahead; flavors deepen overnight.
Serve in a bowl, garnished with coriander and a lemon wedge.
Serve with steamed rice or appam.
Serve with a side of raita or kachumber salad.
The acidity cuts through the richness of the curry.
The bitterness complements the spices.
Discover the story behind this recipe
Part of Kerala's coastal cuisine known for seafood and coconut-based dishes.
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