MALWANI PRAWN CURRY

MALWANI PRAWN CURRY
Prawns cooked in a delicious malwani gravy
Preparation Time : 15 minutes
Cooking Time : 15 minutes
Servings : 4

INGREDIENTS
Prawns (kolambi/jhinga), shelled and deveined16 medium

Salt to taste

Coconut, scraped 1 cup

Onions, chopped 4 medium

Coriander seeds 2 teaspoons

Turmeric powder 1/4 teaspoon

Garlic, chopped 12 cloves

Whole dry red chillies, soaked 8

Oil 3 tablespoons

Kokum petals 5-6

Coconut milk 1/2 cup

Fresh coriander leaves, chopped 2 tablespoons

METHOD
Apply half a teaspoon of salt to prawns. Reserve one tablespoon of coconut and dry roast the remaining coconut and one onion in a thick bottomed kadai over medium heat for two to three minutes, stirring continuously or till coconut turns light brown in colour. Cool the roasted coconut and onion mixture and grind to a paste along with coriander seeds, turmeric powder, half the garlic and soaked red chillies. Marinate prawns in this paste and set aside until required. Heat oil in a pan. Add remaining onions and remaining garlic. Sauté on medium heat, stirring continuously till light golden brown. Add the marinated prawns, kokum and one cup of water. Bring it to a boil. Add salt. Reduce heat and simmer for two minutes. Stir in coconut milk and continue to simmer for two more minutes, taking care not to overcook the prawns. Serve hot garnished with reserved coconut and coriander leaves.