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The ingredients needed to make Malabar Prawns Curry in Roasted Coconut Gravy:
- Use 1/2 kg prawns
- Get 3/4 cup grated coconut
- Prepare 4+ 2 Shallots
- Prepare 1/2 tsp fennel seeds
- You need 1 tomato
- Use 3/4 malabar tamarind (raw /dried)
- Get 2-3 sprig Curry leaves
- Provide 2 tsp coriander powder
- Use 1&1/2 tsp &1/2 tsp chillipowder
- Provide 1/2 tsp turmeric powder
- Use 1 tbsp coconut oil
- Prepare to taste Salt
Instructions to make Malabar Prawns Curry in Roasted Coconut Gravy:
- In a pan roast the coconut, when the coconut turns light brown in colour add fennel seeds and 4 finely chopped shallots and roast again when aroma comes add coriander powder, Chilli powder and roast well. When the coconut is well roasted switch off flame and add turmeric powder and keep to cool.
- In a blender blend roasted coconut with 1-2 cups of water at batches. Blend to a smooth gravy.
- Pour the gravy to a clay pot or any cooking vessel. (fish curry is usually cooked in clay pots in kerala)
- Keep the pot on stove in medium heat. Add salt to taste and roughly chopped tomatoes. Beware of overspilling when the gravy boils, so keep stirring.
- When the gravy boils add prawns, malabar tamarind (i am using raw) and some curry leaves and cook well. Instead of malabar tamarind you can use normal tamarind pulp or raw mango.
- Cook until the the oil from the coconut turns and is seen on top.
- On another pan prepare the seasoning. Heat a pan pour 1 tablespoon coconut oil and add 2 finely chopped shallots and curry leaves. Fry until shallots turn brown. Pour the fried shallot along with the oil to the gravy.
- Prawns curry is ready to serve.
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