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| Main ingredients | Medium prawns, Fresh coconut, Turmeric poowder, Red chilli powder, Crushed black peppercorns, Shallots, Garlic, Curry leaves, Ginger, Tamarind pulp, Oil |
| Cuisine | South Indian |
| Course | Starter |
| Prep time | 35-40 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 24-30 medium prawns, peeled and deveined
- 1 cup sliced fresh coconut
- ¼ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- ½ teaspoon crushed black peppercorns
- Salt to taste
- 15-20 shallots
- 40-50 curry leaves
- 10-12 garlic cloves
- 1 inch ginger, roughly chopped
- 1½ tablespoons tamarind pulp
- 2-3 tablespoons oil
- Fried curry leaves for garnish
Method
- Take prawns in a bowl, add turmeric powder, red chilli powder, crushed black peppercorns and salt, mix well and set aside to marinate for 10-15 minutes.
- Put shallots in a blender jar, add 25-30 curry leaves, garlic cloves, ginger, tamarind pulp and 2 tablespoons water and grind to a fine paste.
- Heat oil in a non-stick pan, add coconut and saute for 2-3 minutes. Add the ground paste, mix and saute till oil separates.
- Add the marinated prawns and remaining curry leaves, mix and cook for 4-5 minutes.
- Transfer the prawns onto a serving bowl, garnish with fried curry leaves and serve hot.
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