Prawns in Creamy Tomato and Coconut Sauce

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Prawns or Shrimps what the Americans call it, must be cooked just right to avoid it turning rubbery. Indian cooking is all about slow cooking. Slow cooking brings out the flavours – if its Dals soft and creamy , if its meat, tender and juicy. Unfortunately or fortunately Crustaceans like Prawns needs to be cooked fast to get the best results. If its more than 5 minutes it will result in rubbery texture one that will leave you chewing for the next few hours. :D. This is a quick curry. I have chosen to keep the head in the curry .I strongly believe it imparts a lot of flavours. You can omit them if you dont want to. Alternatively you can add them to the curry and remove before plating.






Recipe :

Serves : 3

Measuring Cup used : 160 ml

Oil : 2 tsp

Prawns : 12-15 Large Prawns, fresh , cleaned and deveined.

Ginger : 1 inch, julienne

Garlic : 2 medium, julienne

Tomato : 1 medium , chopped

Chilli powder : 3/4 tsp

Turmeric powder : 1/4 tsp

Coriander powder : 1/2 tsp

Cumin : 1/2 tsp

Green Chillies : 1 or 2

Coconut milk : 160 ml, thin milk / 1 Cup

Coconut milk : 60 ml, thick milk/ 4 tbsp

Fennel powder : 1/2 tsp

Pepper lightly crushed : 1/4 tsp (optional)

Curry leaves : 1 sprig

To temper :

Onions : 3 Shallots or Chinna vengayam

Curry leaves : 1 sprig

Coconut oil : 2 tsp



Heat the oil and add the  cumin and allow to crackle. Add the ginger and garlic along with the green chillies and the tomatoes, curry leaves.Let it cook for about 3 minutes till tomatoes turn soft.Add the powders and saute for another minute

Add the thin coconut milk let it cook for another 3 minutes. When it is about to boil add the prawns.

Cook covered for about 4 minutes.

Now add the first coconut milk and let it heat through

In another smaller pan temper with the coconut oil, shallots and the curry leaves.

Add this to the prawn curry and finally add the fennel powder and remove from heat.

Serve with rice. Also can be an accompaniment for idiappam, appam.

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