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Come weekend and the entire family turns up to you asking for what special dish you’ll be cooking. This time surprise them with mildly-spiced yet so-delicious prawn coconut curry. This lip-smacking curry is ideal for a relaxed Sunday family lunch. The best part? You just have to throw in a few ingredients and you’ll have a pot of fragrant curry made in less than 45 mins.
|Serves||Preparation Time||Cooking Time|
|4 People||15 – 20 Minutes||20 – 30 Minutes|
- 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.
In a grinder, blend black peppercorns, cinnamon, cloves and red chillies.
In a pan, heat oil and add cumin seeds. After it splutters add asafoetida, black pepper powder, coriander powder, ginger and garlic paste.
Add chopped tomatoes and stir it. Let the tomatoes cook till it starts leaving oil.
Next, add marinated prawns and salt. Let prawns cook in the tomato juice for 2-3 min.
Add coconut milk to the pan and cook it for another 2-3 min.
Garnish with coriander leaves and serve hot with steamed rice or roti.
|Calories||292 K cal|