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| Shrimp coconut gravy |
Shrimp coconut gravy/ Prawn coconut curry/ chemmeen thenga kothu curry
Preparation time- 10 mins
Cooking time-20 mins
Total time- 30 mins
Ingredients:
- Deveined Prawn/ Shrimp- 250 gm
- Coconut pieces-250 gm
- Kodampuli/ Malabar tamarind- 2 pieces
- Gingelly oil -4tsp
- Mustard -1 tsp
- Cumin seeds -1/2 tsp
- Fenugreek-1/2 tsp
- Shallots/ small onion-20 no. (sliced)
- Ginger chopped- 2 tsp
- Garlic chopped-3 tsp
- Chilly powder-3 tsp
- Turmeric powder-1 tsp
- Coriander powder-2 tsp
- Salt- as needed
- Curry leaves - as needed
Methods
1.Soak tamarind in one glass of water and keep it aside.
2.Pour oil in a pan, add mustard, cumin and fenugreek seeds. After a few minutes, add shallots/small onion, ginger, garlic and curry leaves and sort it well till it becomes golden brown color.
3.Then, add turmeric powder, chilly powder and coriander powder and sort it well.
4.After a minute, add tamarind water and coconut pieces and allow it to boil for 5 minutes.
5.After that, add prawn/shrimp pieces and allow it to boil till it becomes a thick gravy.
6.You can serve it after garnishing with curry leaves.
Tips and warnings
- Do not compromise on adding garlic, as it prevents abdominal distension.
- Cook the prawn curry in medium flame.
- You can store it under refrigeration for 2-3 days, as tamarind acts as preservative.
