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Prawn Curry

Serves 2

Ingredients

  • 2-4 tablespoons ghee or coconut oil
  • 2 sprigs curry leaves
  • 1 teaspoon mustard seeds
  • 1½ tablespoon tamarind paste
  • 3 green chilies, chopped finely
  • 1 tablespoon ginger, grated
  • 1 tablespoon garlic paste
  • 3 medium onions, finely chopped
  • 1 tablespoon coriander powder
  • 1 teaspoon turmeric
  • 1¼ cups of tomatoes, boiled and pureed
  • 2 cups chicken stock
  • salt to taste
  • 1½ lbs (approx. 2 cups) prawns, cleaned
  • 1¾ cup coconut milk
  • pinch red chili powder
  • ½ tablespoon mustard seeds
  • 2 sprigs curry leaves
  • 6-7 stems fresh cilantro, chopped 

Method

  1. Heat ghee (or coconut oil) in a pan and gradually add in curry leaves and mustard seeds. Add tamarind paste, green chilies, ginger, and garlic paste. Fry for a few seconds, add in finely chopped onions and continue frying until they are golden.
  2. Add coriander powder and turmeric and fry for a couple seconds before adding the tomatoes, chicken stock, and salt. Cook until well blended and smooth like a paste. 
  3. Add in the prawns and cook till done – approximately 3-4 minutes. Prawns cook very fast and are considered done when they appear pink.
  4. Add coconut milk. If needed, sprinkle in salt and pepper to taste.
  5. Finally, just before serving, gradually add in the mustard seeds, a pinch of chili powder, curry leaves and fresh cilantro.
  6. Serve with with hot steamed rice.
 

Bio: Siddharth Choudhary

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