Ingredients (Serves 4 – 5)
1. Prawns, medium large – 15-20, cleaned
2. Coconut oil – 3 tbsp
3. Onion, finely chopped- 1 medium-large
Crushed ginger and garlic – 2-3 tsp
Green chilly – 1, finely chopped
Curry leaves – A few
4. Turmeric powder – 1/2 tsp
Chili powder – 1.5 tsp (I used kashmiri chili powder)
Coriander powder- 2 tsp
5. Tomato- 1.5 medium, finely chopped
6. Grated coconut – Around 3/4 cup
Fennel seeds- 1/2 tsp
Cashews- 5-6 (Soaked in hot water for 20 minutes)
7. Hot water – 1/3 – 1/2 cup
8. Salt – to taste
Method
1. Blend coconut along with soaked cashews and fennel seeds to a very fine paste.
2. Heat coconut oil in a pan over medium high heat. Add onion, ginger, garlic, green chilly, curry leaves and a pinch of salt. Cook till onion turns soft and begins to change color.
3. Add turmeric powder, chili powder and coriander powder. Cook over low heat till their smell disappears completely. Add finely chopped tomato and cook till mushy. Add salt, to taste. Next add cleaned prawns and mix well. Cover and cook for 3-4 minutes. Open the lid and mix well. Add ground coconut paste and mix well. Add 1/3 – 1/2 cup hot water, if the gravy is very thick. Cook for 3 – 5 minutes over low heat and switch off the flame. Serve with ghee rice/porotta/pathiri/ egg surka / chapathi/ appam etc.
pathiri/ mutta surkha/ appam etc.
