Konkan Prawn Curry

INGREDIENTS

• 500g prawns (cleaned and deveined)
• 2 tbsp coconut oil
• 1 large onion (finely chopped)
• 2 tomatoes (chopped)
• 1 tbsp ginger-garlic paste
• 2-3 green chilies (slit lengthwise)
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1 tsp tamarind pulp (or juice of 1 lemon)
• 1/2 cup fresh coconut (grated)
• 1/2 tsp mustard seeds
• 1 sprig curry leaves
• 1/2 tsp jaggery (optional)
• Salt to taste
• Fresh coriander leaves (for garnish)

Recipe

Step 1: Prepare the Coconut Paste

- Grind the fresh grated coconut into a smooth paste with a little water. Set it aside.

Step 2: Temper the Spices

- Heat coconut oil in a pan, and add mustard seeds.

- Once they splutter, add curry leaves and sauté for a few seconds.

Step 3: Cook the Onions and Tomatoes

- Add chopped onions to the pan and sauté until golden brown.

- Add chopped tomatoes and cook them until they soften and become mushy.

Step 4: Add Ginger-Garlic and Green Chilies

- Add ginger-garlic paste and slit green chilies, cooking until fragrant.

Step 5: Add Dry Spices

- Add red chili powder, turmeric powder, coriander powder, and cumin powder.

- Stir well and cook for a minute.

Step 6: Add the Coconut Paste

- Add the ground coconut paste to the mixture, stirring to combine.

- Cook for 2-3 minutes until the oil starts separating from the masala.

Step 7: Add Tamarind and Jaggery

- Add tamarind pulp and jaggery (optional) to balance the flavors. Stir well to combine.

Step 8: Add Water

- Add water to achieve the desired consistency of the curry. Let it simmer for a few minutes.

Step 9: Cook the Prawns

- Add the prawns to the curry and cook for about 5 minutes, until they turn pink and are fully cooked.

- Do not overcook the prawns.

Step 10: Garnish and Serve

- Garnish with fresh coriander leaves and serve hot with steamed rice, chapati, or bhakri.