Name: Prawns in tomato and coconut gravy
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 500 gms Prawns (clean & devein); For masala:; 1 Large Onion; 1 Large Tomato; 1 tsp Ginger garlic paste; ½ tsp Turmeric powder; 1 tsp Chilli powder; 1 tsp Coriander powder; ½ Cup grated coconut; For cooking:; Lemon sized Tamarind (soak in 1 cup of water); ½ tsp Mustard Seeds; ½ tsp Fenugreek seeds; 2 Red Chilli; ½ tsp Black Gram (Uradh Dhal); 3 Tbsp Oil; 4-5 Curry leaves; Salt to taste; ½ tsp Crushed pepper; Coriander leaves to garnish

Prawns in tomato and coconut gravy

7 Apr 2017

by Deepthi (in memoriam)

Prep Time

15 minutes

Cook Time

40 minutes

Total Time

55 minutes

Background

Prawn and Shrimp are favorite seafoods in South India and they are prepared with many variations across the country. This recipe is from the southern state of Tamil Nadu where this type of preparation is called Kuzhambu. It is a very good dish with steamed rice or pulao.

Ingredients

500 gms Prawns (clean & devein)
For masala:
1 Large Onion
1 Large Tomato
1 tsp Ginger garlic paste
½ tsp Turmeric powder
1 tsp Chilli powder
1 tsp Coriander powder
½ Cup grated coconut
For cooking:
Lemon sized Tamarind (soak in 1 cup of water)
½ tsp Mustard Seeds
½ tsp Fenugreek seeds
2 Red Chilli
½ tsp Black Gram (Uradh Dhal)
3 Tbsp Oil
4-5 Curry leaves
Salt to taste
½ tsp Crushed pepper
Coriander leaves to garnish

Instructions

Add oil to a flat bottomed vessel and once it is hot, add sliced onions and sauté for 3-4 minutes and add ginger garlic paste and chopped tomatoes.
Add turmeric powder, grated coconut, chilli powder and coriander powder and fry for 2 minutes.
Blend the above to a fine paste using required amount of water.
Add oil to the pan and once hot, add mustard seeds, fenugreek seeds, red chilli, black gram and curry leaves.
Once the mustard seeds crackle add the masala paste and cook on low heat for 10 minutes.
Add tamarind juice and 1 cup of water and cook till the gravy thickens.
Add prawns and cook for 5-10 minutes on low heat with the lid on.
Garnish with coriander leaves and crushed pepper.

Tips

It is good to put the curry aside for an hour for the flavor to set in before eating.

https://cooktogether.com/?recipe=prawns-tomato-coconut-gravy

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