Traditional malabar recipe that I love the most. Tasty  prawns with thick and smoothly  grinded coconut gravy. This is a very tasty recipe that will taste too good with chappathi, ghee rice, pathiris and much more.

Serves:
4-5


Cooking Time:
30 Min


Equipment:
Claypot, Pan

Ingredients


  • Prawns | 250g
  • Onion | 1 large
  • Tomato | 1 large
  • Potato | 1
  • Green chilly | 3
  • Thick coconut milk | 1 cup
  • Thin coconut milk | 3 cup
  • Dried brindle berry ( kudampulli) | 1 small peice
  • Red chilly powder | 1 tsp
  • Coriander powder | 1 tbsp
  • Turmeric powder | 1 tsp
  • Salt | to taste
  • Water | as required
  • Oil | 1 tbsp
  • Mustard seeds | 1 tsp
  • Curry leaves | 7-8

Let’s Start


Step – 1

  • Take a clay pot and add cleaned prawns, sliced onion, cubed potato, chopped tomato, green chilly and brindle berry.
  • Add thin coconut milk, red chilly powder, coriander powder, turmeric powder and salt.
  • Give a good mix and keep it in high flame until it boils.
  • Reduce to low flame and let them cook for 20-25 mints..
  • Once it is cooked well and curry get reduced to half, add thick coconut milk..
  • Turn off the flame when the curry starts boiling.

Step – 2

  • Heat oil in a pan and add mustard seeds. Allow it to splutter.
  • Add curry leaves and pour this into prepared curry.

Enjoy peawns curry with ghee rice, pathiri…


While making coconut milk, add 1 tsp fennel seeds with grated coconut.