Ingredients
1. Prawns / chemmeen – 400 gm (I used around 20 – 25 jumbo prawns)
2. Ginger – 1 inch, chopped
Pearl onions – 4 – 5, sliced
Green chilies – 4, slit
Curry leaves – 1 sprig
3. Drumstick – 1, cut into 2 inch pieces and slit
4. Kudam puli / gamboge – 4 pieces, soaked in enough water and torn into small pieces
5. Grated coconut – 1.5 cup
6. Turmeric powder – 1/2 tsp
Chilly powder – 1.5 tsp
Coriander powder – 3/4 tsp
Fenugreek powder – 1/4 tsp
Pearl onions – 4 – 5
7. Salt – To taste
8. Coconut oil – 1 tbsp
Method
1. Grind the grated coconut along with the ingredients numbered 6 to a fine paste.
2. In a clay pot, add the washed and cleaned prawns, ground coconut paste, drumstick pieces, chopped ginger, green chilies, sliced pearl onions , kudam puli pieces, salt and enough water (around 1 cup)and cook at medium heat until the raw taste of coconut, onions and ginger is gone and prawns are done. It will take about 15 – 20 minutes. (If there is a lot of gravy, open and cook for the last few minutes). Add a few curry leaves. Switch off. Pour a tbsp of coconut oil over the curry. Set aside for 10 mts. Serve with rice.
My sister loves jumbo prawns…What is gamboge btw?
prawns curry looks really delicious
Delectable prawn curry, like to have it with rice.
Authentic curry,yummy
Delicious..
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