Categories: Curry

Ingredients

• Cleaned prawns – 250 gm
• Onion – 2 medium, finely sliced
• Ginger & Garlic – finely chopped, 1/2 – 3/4 tbsp
• Tomato – 1 medium, sliced
• Thick Tamarind Pulp – 1 tbsp
• Thick coconut milk – 1 – 1 1/2 cups
• Curry leaves
• Oil
• Salt
• To grind:
• Chilly powder – 2 tsp
• Pepper powder – 1/2 tsp
• Jeera – 1/4 tsp
• Turmeric powder – 1/4 tsp

Directions

1. Grind together the ingredients listed under ‘to grind’ to a fine paste using 1/2 tbsp water.

2. Heat oil in a pan and add finely sliced onions, chopped ginger & garlic. Cook it till the onions become soft. Add the ground paste to this and fry for a few minutes, till the oil starts appearing. Add the sliced tomatoes & tamarind pulp to this and cook for 2-3 minutes. Add coconut milk & salt to this. Let it boil. Add cleaned prawns, & curry leaves. Cook till the prawns are done and the gravy is thick.

3. Serve hot with rice.

4. Notes: I used coconut oil for this recipe. You can adjust the qty of tamarind pulp to suit your taste. Adding 1 cup of thick coconut milk gives you a thick gravy. If you’re like us and need litres of gravy, I suggest you add at least 1 1/4 cups of coconut milk. In Camelia Punjabi’s recipe, there is a final tempering with pearl onions & curry leaves. I haven’t done it but I think it adds a special touch. Please keep in mind that it takes sometime for the flavor to set in, so make provisions accordingly.

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