Updated: Sep 6
Some recipes are special.
It could be that they were made by someone, especially for you or it was a special occasion/memory that the dish was made for, and you still remember it fondly. This Prawns Curry is one such dish. It is a signature curry made in the husband’s home and the flavor has not changed in the last 17 years that I have been eating it and loving it.
There are no Tomatoes in the curry, the color comes from chili powder and turmeric and the tanginess comes from Kokam (Garcinia indica) which is a staple in Maharashtrian homes. I have never tasted a Prawns curry that is so simple to make and yet so delicious.
The best thing is that it takes less than 30 minutes to put together and is incredibly simple to make. Enjoy it with Rice or Chapatis and thank me later.
· 250 gms fresh prawns – cleaned and de-veined
· ¾ cup fresh desiccated coconut
· 1 tbsp Coriander seeds
· 4-5 cloves of Garlic
· 1 ½ tsp red chili powder
· 3 whole Kashmiri red chilies (soaked for a few minutes in hot water)
· 1 tsp Turmeric powder
· 5 - 6 leaves Kokam leaves OR 1 small ball of Tamarind
· 1 tbsp Vegetable oil
· Salt to taste
· ½ cup water
1. In a grinder add the coconut, coriander seeds, garlic, red chili powder, Kashmiri red chilies drained, and turmeric powder, if using Tamarind add in the grind. Add ½ cup of water and grind to a paste. You are looking for a smooth paste.
2. Heat oil in a wok and then add the Coconut paste to it. Lower the heat and add ½ cup of water, let it come to a rolling boil before adding the Prawns, salt, and Kokum.
3. We want to ensure that the prawns do not overcook, or they will get a leathery texture. Turn off the heat and serve hot with chapatis or rice.
If using Tamarind do not add Kokum, both are souring agents and will overpower the dish
Do not overcook the prawns, it is not pleasant.
You can use dry desiccated coconut however you may have to add extra water to grind it and the curry will not taste as good as one with fresh coconut does.