Prawns in Coconut Curry
|Coconut oil||1 Tablespoon|
|Dry grated coconut||1⁄2 Cup (8 tbs)|
|Red chilli powder||1 Teaspoon (To Taste)|
|Turmeric powder||1⁄2 Teaspoon|
|Coriander powder||3⁄4 Teaspoon|
|Gamboge||2 (Kerala Tamarind / To Taste)|
|Thinly sliced bread fruit/Potatoes||1⁄2 Cup (8 tbs)|
|Onions||1 , finely chopped|
|Curry leaves||1 Tablespoon|
|Oil||1 Tablespoon (Preferred Coconut Oil)|
|Fenugreek seeds||1⁄2 Teaspoon (Optional)|
Soak the tamarind or gombage in warm water for 20 mins before you cook.
Heat the pan, do not add oil. Add cocunut and aniseeds and roast well on low flame. Wait until the coconut becomes light brown. Add coriander powder, turmeric powder, red chili powder and couple of curry leaves. Stir for another 2-3 mins.
When everything is properly roasted, put the mix in a blender and grind by adding some water to a thick liquid.
Pour this blended spices in a heated pan. Let it boil. Add some more water. Cook for 20 mins on high flame. Add salt, soaked tamarind and potatoes. Cover with a lid and let it cook until the curry becomes little thicker.
Add prawns and curry leaves, when the curry has thickened. Cook for another 5-10 mins by covering.
To prepare the seasoning, heat up the pan and add little bit of coconut oil. Add chopped onions and curry leaves. (optional - you can also splutter some fenugreek seeds).Fry till the onions turn light brown. Pour this seasoning over the curry.
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