Description
A vibrant and aromatic dish made with succulent prawns and a rich blend of spices, coconut milk, and tamarind.
Ingredients
- 1 piece malabar tamarind (goraka, kudam puli)
- Hot water for soaking
- 2 tbsp coconut oil
- ¼ tsp fenugreek seeds
- 1 small onion, diced
- 1 tsp minced garlic
- ¾ tsp minced ginger
- ½ tomato, cubed
- 1 sprig of fresh curry leaves
- ¾ tsp Kashmiri chili powder
- ¼ tsp turmeric powder
- ¾ tsp fennel powder
- ½ tsp coriander powder
- ¼ tsp black pepper powder
- ½ tsp salt
- 250 g fresh large prawns, cleaned, shelled, and deveined
- 200 ml coconut milk
- 1 wedge lime
Instructions
- Soak the malabar tamarind in hot water for 10-15 minutes.
- Heat coconut oil in a pot over low to medium heat.
- Add the fenugreek seeds and let them sizzle until golden.
- Add the diced onion and sauté until golden brown.
- Stir in the minced garlic and ginger, cooking for 1-2 minutes.
- Add the cubed tomato and curry leaves, cooking until the tomatoes soften.
- Incorporate the spices: Kashmiri chili powder, turmeric, fennel, coriander, black pepper, and salt.
- Cook the mixture for 1-2 minutes to enhance the flavors.
- Add the soaked tamarind and water, stirring to combine.
- Mix in the cleaned prawns to coat them with the spices.
- Cook for 3-5 minutes until the prawns turn pink.
- Pour in the coconut milk and stir gently to combine.
- Cook for an additional 2-3 minutes before finishing with a squeeze of lime juice.
Notes
Let the curry rest for a few minutes before serving to allow the flavors to meld. Adjust the spice levels as desired.
