MALVANI PRAWN CURRY

MALVANI PRAWN CURRY

INGREDIENTS:

   

1. 350gm prawns deshelled,deveined
2. 1 medium onion sliced
3. 2green chillies 
4. 6-8 whole kashmiri chillies
5.  8-10 cloves of garlic
6. 1 small piece of ginger 
7. 1 tsp fenugreek(methi) seeds
8. 1 tbsp whole corriander seeds (dhaniya)
9. 1 tsp mustard seeds (rai)
10. 15-20 curry leaves 
11. 1 medium tomato chopped
12. 3-4 tbsp tamarind pulp
13. 2 cups of coconut milk(1 cup medium thick,1 cup thick)
14. 4-5 tbsp coconut oil
15. salt to taste

METHOD:

   Wash the prawns, dry and marinate with turmeric and a little salt and keep aside. In a flat pan heat 1 tsp coconut oil add fenugreek seeds, mustard seeds,corriander seeds,onions,garlic,ginger,whole red and green chillies,chopped tomatoes and a few curry leaves. Saute till the onions and tomatoes get soft. Do not brown the onions. Cool it completely and grind to a very fine paste,add a little water if needed.

    Heat the remaining oil in a deep and saute the ground masala paste add curry leaves and prawns and cook till the prawns change colour, add the tamarind pulp and saute for another 2-3 minutes. Finally add the coconut milk(medium thick first) and then the thick milk. Adjust the salt according to your taste and bring to boil,do not over cook.

YOUR MALVANI PRAWN CURRY IS READY...

SERVE HOT WITH STEAMED RICE...

TIP:

coconut milk tends to seperate due to lack of starch,when in doubt add a tsp of corn starch to the medium thick milk befor adding it to the gravy for that matter any gravy in which you are yousing coconut milk. This will prevent the coconut milk from splitting.