|
Ingredients
|
Quantity
|
|
Tiger prawns
|
16
|
|
Coconut oil
|
3 tbsp
|
|
Onions – chopped
|
300gms
|
|
Ginger- chopped
|
10gms
|
|
Green chillies – slit and julienne
|
4
|
|
Ginger paste – strained
|
15gms
|
|
Garlic paste – strained
|
15gms
|
|
Tomatoes – chopped
|
400gms
|
|
Kokum
|
45gms
|
|
Coriander powder
|
15gms
|
|
Chilli powder
|
12gms
|
|
Turmeric powder
|
1 tsp
|
|
Curry leaves
|
24
|
|
Salt
|
to taste
|
|
Thick coconut milk
|
½ cup
|
Shell the prawns but retain the tails, devein, wash and pat dry.
Soak kokum in enough lukewarm water for 10 minutes. Drain and discard the
water, and cut the kokum into small
cubes.
Heat oil in a pan and fry the onions over medium heat until
translucent and glossy. Add ginger and green chillies, sauté until the onions
are light golden. Add ginger paste and garlic paste and stir until the moisture
evaporates. Mix coriander powder, chilli powder and turmeric powder in ¼ cup
water to a paste and add to the pan. Stir-fry until the moisture evaporates. Add
tomatoes and kokum and stir well. Add two cups water and salt. Bring to a boil,
lower the heat and simmer until reduced to half its quantity. Add the prawns
and bring to a boil. Lower the heat. Add curry leaves and simmer for four
minutes. Remove the pan from heat, stir in the coconut milk. Return the pan to
heat and simmer for two to three minutes. Remove from heat and adjust the
seasoning
Serve hot with steamed rice.
