Dry Prawns Curry
A flavorful curry featuring dry prawns, enhanced with a blend of spices and coconut, typical of Kerala cuisine.
Ingredients
- 1 cup Prawns, dry
- 1 tsp Turmeric
- 1 tsp Salt
- 1 unit Tomatoes (Chopped)
- 2 units Green chillies (Chopped)
- 1 inch Ginger (Chopped)
- 3 units Shallots (Chopped)
- 4 tbsp Tamarind pulp
- 1 cup Coconut, shredded
- 1 tsp Cumin seeds
- 4 units Dry red chillies
- 2 tbsp Coconut oil
- 2 sprigs Curry leaves
- 1 tsp Mustard seeds
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Instructions
- 1Wash and dry roast the prawns. Transfer them to a cooking vessel and add turmeric and salt. Add chopped shallots, ginger, green chillies, and tomatoes. Pour in the tamarind extract.
- 2Cook the mixture for a few minutes with the lid closed. Meanwhile, roast the dry red chillies in a little oil.
- 3Grind the roasted dry red chillies, shredded coconut, and cumin seeds into a smooth paste using a mixer grinder.
- 4Add the ground paste to the cooking vessel with the prawns. Cook until the mixture boils and reaches a semi-thick gravy consistency. Add curry leaves.
- 5In a separate pan, heat oil and add mustard seeds, curry leaves, and chopped shallots. Sauté until the shallots turn brown. Add this tempering to the curry, cover, and let it rest for 10 minutes before serving.
