Fresh prawns cooked in a Mangalorean style curry, finished with coconut. Team it with neer dosa or steamed rice, it will taste just as delicious!
MANGALOREAN PRAWN CURRY
Ingredient
12-15 medium prawns, cleaned
1 tbsp ginger garlic paste
Salt to taste
½ tsp turmeric powder
3 tsps + 1 tbsp oil
5-6 dried red chillies
1 tbsp coriander seeds
10-12 black peppercorns
¼ tsp fenugreek seeds (methi dena)
1 tsp cumin seeds
3 medium onions, finely chopped
1 tbsp chopped garlic
½ cup scraped fresh coconut
½ inch ginger piece, chopped
1 tbsp tamarind paste
1 tbsp chopped fresh coriander leaves
1 tbsp coconut oil
1 tsp mustard seeds
12-16 curry leaves
Steamed rice to serve
Method
1. Combine together, prawns pieces, ginger garlic paste, turmeric powder and salt in a bowl and mix well. Set aside for 30 minutes.
2. Heat 1 tsp oil in a non-stick pan, add dried red chillies and roast for 30 seconds. Transfer on a plate.
3. In the same pan, add coriander seeds, pepper corns and fenugreek seeds, cumin seeds mix and roast on a low heat till golden brown and transfer on a plate.
4. Heat 2 tsps oil in non-stick pan, add ¾ of the onion and mix well on a medium heat till golden brown. Transfer on a plate.
5. In a same pan, add coconut and roast till well browned. Transfer to the same plate and allow to cooling.
6. Grind the prepared mixture and roasted dried red chillies mixture into fine paste with ½ cup of water.
7. Heat remaining oil in an earthen pot, add remaining onion and sauté till golden brown. Add marinated prawns pieces, mix and cook on high heat for 2-3 minutes. Add prepared paste, mix well and cook 3-4 minutes
8. Add 1½ cups water, mix well and cook for 6-8 minutes. Add salt and mix well. Add tamarind pulp and coriander leaves, mix well and bring to boil.
9. For tempering, heat coconut oil in non-stick pan. Add mustard seeds and let them splutter .Add curry leaves, sauté for few second and add the tempering to the prawns curry. Mix well.
10. Serve hot with steamed rice.
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