I am sure that whoever loves seafood will definitely love prawns and you all might know from my previous posts that I am a big fan of prawns. I love to eat prawns in any form. Now my daughter has become a big prawns lover. She is very crazy about prawns. For her I will be trying different varieties of prawn dishes and this is one such which has become one of our favorite comfort meal.
From the regular prawn curry this is something different which will be loved by all and will be a hit among guests.
Instead of adding kokum we can also use tamarind paste or raw mango pieces that are sour. But we Keralites love any seafood dish using kokum, as it contains souring unique smoked flavour that goes along with any seafood dish.
Once I have prepared a Goan fish dish using reshad masala. I loved it and so as I got this recipe, I gave a try. In this the spices are well blended with the coconut milk makes an excellent combination with prawns. Just try this out and let me know...
Adapted from Flavors of Mumbai:
- Onion- ½ no (chopped)
- Prawns- 250 gms (deveined and cleaned)
- Oil- 2 tbsp
- Kokum/ Tamarind paste- 2 tbsp
- Coconut Milk- 1 Cup
- Curry Leaves- few
- Salt- as required
- Dried Kashmiri Red Chillies- 6- 7nos
- Coriander Seeds- 1 tbsp
- Garlic Cloves- 5 nos
- Ginger- 1” Piece
- Black Peppers- 2 tbsp
- Grated Coconut- ¼ Cup
- Onion- ½ no
- Water- required to grind
- Wash, drain and keep the prawns aside till the gravy is prepared.
- Meanwhile grind all the ingredients to make a paste and keep this aside.
- Heat oil in a pan. Add the chopped onions, curry leaves and when they turn translucent add the ground paste, kokum, slitted green chillies and little salt.
- Mix and then add the drained prawns, cook for 3- 4 min. Add the coconut milk and simmer for 2 min and switch off the flame.
- Do not boil the curry after adding the coconut milk or else it will curdle.
- Serve this amazing prawns curry along with hot steaming rice.