Prawns Curry | A Mangalorean delight

Prawns curry is a thick, creamy and spicy coconut based masala gravy cooked with prawn. Like any other curry it can be made in several different ways. I follow my mother in law's Mangalorean recipe with a small change. I add 2 tbsp of coconut cream to get a smoother and creamy gravy which is completely optional :-) Here is the quick recipe to make this super easy prawns curry.

Ingredients:

Prawns: 1/2 kg

Medium sized Onion: 1 

Garlic: 4-5 cloves

Tomato : 1

Ginger: 1 inch

Green chilli : 2

Curry leaves: 1 sprig

Coconut cream : 2 tbsp (optional)

Coconut oil: 2 tbsp

Turmeric: 1/4 tsp

Salt to taste.

Lemon juice: 1/2 tsp

For masala paste:

Fresh coconut: 1 cup

Dry red chillies: 6-7

Coriander seeds : 1 tbsp

Cumin seeds : 1/2 tbsp

Peppercorn: 1 tsp

Fenugreek seeds: 1/4 tsp

Garlic : 2-3 cloves

Tamarind : small marble size

Method:

1. Wash, devein and clean the prawns, sprinkle salt, turmeric powder and lemon juice and keep it aside for 15 mins.

2. In a deep pan dry roast red chillies, coriander seeds, cumin seeds, pepper and fenugreek seeds until the spices turn crispy and aromatic.

3. Grind it along with coconut, tamarind and garlic with 1/2 cup water to a smooth paste. Keep it aside.

4. Finely chop onion, garlic, tomato and ginger and slit green chillies.

5. Heat oil in the same pot and add garlic and curry leaves and sauté for 30 seconds.

6. Add onion and ginger and fry them until onions turn golden brown in color.

7. Add tomato and cook until it turns soft and oil separates.

8. Mix in ground paste, salt and 1 cup water and bring it to boil.

9. Add prawns and cook for 7-8 minutes.

10.Add coconut cream and simmer for 2-3 minutes.

11. Serve hot with boiled rice or steamed rice and lemon wedges.