Prawns in Coconut Curry

• 500 g prawns, de-veined and shelled
• 200 g coconut milk
• 150 g tomato, chopped
• 5 cloves
• 2 inch cinnamon stick
• A pinch of asafoetida
• 1 tbsp cumin seeds
• 1 tbsp coriander powder
• 1 tbsp black pepper powder
• 1 red chillies
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• Salt to taste

Marinate shelled and de-veined prawns with lemon juice, salt, turmeric powder and red chilli powder for 45 minutes.

Step 2

In a grinder, blend black peppercorns, cinnamon, cloves and red chillies.

Step 3

In a pan, heat oil and add cumin seeds. After it splutters add asafoetida, black pepper powder, coriander powder, ginger and garlic paste.

Step 4

Add chopped tomatoes and stir it. Let the tomatoes cook till it starts leaving oil.

Step 5

Next, add marinated prawns and salt. Let prawns cook in the tomato juice for 2-3 min.

Step 6

Add coconut milk to the pan and cook it for another 2-3 min.

Step 7

Garnish with coriander leaves and serve hot with steamed rice or roti.

Nutritional Information

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