Prawns In Coconut Gravy
The Recipe Update: hey All. got some lovely prawns, cleaned, deveined and just waiting to be devoured. As mentioned earlier...am not allergic to shrimps and crabs...but do get scared to consume this as well owing to them being great catalysts in increasing one's cholestrol levels-GULP.
Nevertheless, when you don't have them...once in a blue moon, your stand is justifiable.
So, in a skillet, goes in a tbsp of coconut oil (GULP again) The South Indian in me has to feel this flavour and the aroma of the oil has to fill my kitchen occasionally, especially while preparing prawns or crabs. Slice onions and tomatoes,slit two green chillies and saute them well, add a tsp of turmeric, ginger-garlic paste, fennel seeds, a tsp of coriander powder and let them all merge well until the raw smell of the spice powders has left the skillet. Then add in a tsp of chilly powder and pepper powder. I took half of this sauteed masala and ground it in my mixie along with grated coconut.
This was then added to the other half of the masala that was still on the stove on simmer. Add half a cup of water and slowly toss in the prawns, they will shrivel and cook very fast, at this point also add the tamarind juice/paste and salt and give everything a good stir.
Do taste for seasoning. Add/Dilute accordingly.
Garnish with a few curry leaves and a wee it more coconut oil. Enjoy with plain white rice/rotis.
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