Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 16 | Prawns; cleaned, shelled |
| ; and deveined | |
| 1 | Coconut; grated |
| 3⅓ tablespoon | Oil; (50 ml) |
| 2 teaspoons | Ginger-garlic paste; (10 g) |
| 1 teaspoon | Chilli powder; (5 g) |
| 1 teaspoon | Coriander powder; (5 g) |
| 1 teaspoon | Turmeric powder; (5 g) |
| 2 | Sprigs curry leaves |
| Salt to taste | |
| 3⅓ tablespoon | Curd; beaten (50 ml) |
| 3⅓ tablespoon | Tomato puree; (50 ml) |
| 200 millilitres | Water |
| ½ teaspoon | Garam masala powder; (2 g) |
GRIND the coconut and extract thick coconut milk. Keep aside. Heat oil in a pan. Season with ginger-garlic paste and curry leaves. Add all the remaining ingredients, except curd and tomato puree. Stir-fry for three minutes. Stir in the curd and tomato puree. Mix well and cook for about seven minutes. Add prawns and stir-fry for three minutes. Add water. Cover the pan and allow the prawns to cook till they are done and the curry thickens. Stir in the garam masala powder and coconut milk. Remove from heat. Serve with rice.
Converted by MC_Buster.
NOTES : Sea fresh prawn cooked in a lip smacking curry Converted by MM_Buster v2.0l.