Spicy coriander prawn curry made with coconut oil
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| Prep Time | 20 minutes |
| Servings |
people
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Ingredients
- For curry paste : -
- black peppercorns : 1 tsp -
- Coriander seeds : 2 tsp -
- Cumin seeds : 1 tsp -
- Green chillies : 6(according to taste) - 8 nos
- Red onion : 1 medium size -
- Garlic : 6 - 8 cloves
- Chopped fresh coriander (root and leaves) : 2 tsp -
- Fresh lemon grass roughly chopped : (use the base of the lemon grass stalk as well as it gives a strong flavor) -
- Turmeric powder : ½ tsp -
- Red chilli powder : ½ tsp -
- Oil – 1 - 2 tsp
- Fennel : ½ tsp -
- Fenugreek : 1 tsp -
- Cloves : 8 nos -
- Cinnamon : 2 cm stick -
- Curry leaves : 6 spring -
- Mustard seeds : 1 tsp -
Ingredients
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Instructions
- Dry roast all the whole garam masalas together in a pan for a few seconds.
- Remove from the heat and when still hot add the turmeric and red chilli powder.
- Enter Step
- Grind the roasted whole masala along with the rest of the ingredients including the oil, to a fine paste.Curry paste is ready.
- Grind one stalk of lemon grass in the paste and keep one to add in the curry when adding the thin coconut milk.
- Add the curry paste and fry stirring frequently, for 5 minutes or till the oil separates.
- Enter Step
- Put in the prawn and cook for 5 - 7 minutes.
- Enter Step
- Add the remaining coconut milk, one stalk of lemon grass cut into 3 ” pieces, and lime leaves.
- Bring to a boil stirring constantly, then lower the heat and simmer uncovered until the prawn is tender.
- Stir in basil or coriander just before serving.
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