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.
- 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
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…