Prawn Curry in Coconut Milk – Chemmeen Thenga Pal Curry2013-02-22
- Yield : 500 gm
- Servings : 5 nos
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 30m
Prawns is one of the most tempting coastal food across the world. This Prawn curry is prepared in the traditional style in an earthen pot.
It is important to clean the prawns. The vein like string appearing in a prawn is actually its internal organs and intestine. If not cleaned it may leave a bad taste and it is unhealthy.
Here is a traditional prawn curry in coconut milk, an easy dish that takes only 30 minutes to prepare. This curry tastes great with rice, appam or bread. I am dedicating this recipe to all prawn lovers.
Try this recipe!!! 🙂
- Prawns - 500 gm
- Red chilly powder - 2 tsp
- Green chillies - 3 nos (chopped)
- Gambooge (Kudampuli) - 3 pieces
- Coconut milk - 2 cups
- Ginger - 1/2 inch piece (chopped)
- Curry leaves - 2 strings
- Shallots - 5 nos (chopped)
- Turmeric powder - 1 tsp
- Salt to taste
- Coriander powder - 1/2 tsp
- Coconut oil - 3 tsp
- Garlic - 3 cloves (chopped)
De-shell and de-vein ( very important ) the prawn and wash softly.
In a clay pot, combine cleaned prawns, coconut milk, turmeric powder, red chilly powder, coriander powder, chopped ginger, chopped garlic, chopped green chillies, gambooge (kudampuli) and salt. Heat on medium flame and cook for 10 minutes until the prawns are soft and cooked completely.
In a pan heat coconut oil and add chopped shallots and curry leaves. Saute well till it becomes golden in color. Add this to hot prawn curry and combine well.
Switch off the flame and cover the pan. Keep the prawn curry for at least 30 minutes before serving, so that the prawns absorb all the flavors.
Tasty Prawn Curry is ready to be served with rice, appam or chapathi.
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