1. Fresh prawns(Large/medium) - 350 gms
2. Chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt - 1 tsp
3. Sambar onion/Shallots - 10 to 12, peeled
Ginger - 1 inch piece, peeled
Garlic - 8 cloves, peeled
Green chilly - 1 or 2
4. Coconut oil - 2 tbsp (you may use any other oil too, but coconut oil adds a special flavour)
Coconut cuts/thengakothu - 3 tbsp
Curry leaves - 1 sprig
Turmeric powder - a pinch
Chilly powder - 1 tsp
Coriander powder - 1 tsp
Tomato - 1, chopped fine
Pepper powder - 1/2 tsp or to taste
Garam masala - 1/2 tsp or to taste(as taste of garam masalas vary from different brands)
1. Peel, de-vein and wash the prawns. Drain the prawns and marinate with ingredients listed as 2 for about 15-20 mins
2. Coarsely grind / crush together ingredients listed as 3 and keep aside.
3. Heat oil in a pan and add the coconut cuts followed by curry leaves. When the coconut cuts turn light brown, add the ground/crushed ingredients and saute for a minute. Add turmeric, chilly and coriander powders and combine well.
4. Add tomatoes and cook till mushy. Add a few tbsp of water and mix well.
5. Add the prawns and cover and cook for 5-10 mins. Open the lid and sprinkle pepper powder and garam masala. Saute for a few minutes on a high flame till the gravy thickens. You may add a tsp of coconut oil at this stage for more aroma.
Serve with hot rice. Enjoy !
The Kerala Kitchen - April 2012 hosted by me. Please rush in your entries