Prawns Curry With Coconut Milk is an aromatic and flavorful curry that combines the soft succulent taste of prawns with the creaminess of coconut milk. The dish is quite popular in coastal areas all over the world, well known for its versatility and comforting flavors. The first step while preparing Thenga Paal Konju Curry involves gathering the necessary ingredients. The dish typically includes a variety of aromatics and spices. Common ingredients include shallots, ginger-garlic paste, green chillies, chilly powder, coriander powder, turmeric powder and kokum star. These spices are basic and fundamental in creating an aromatic and vibrant base for the curry. Make sure the prawns are de-veined before preparing the dish. To begin with, heat a generous amount of coconut oil in a pan. Add chopped shallots, curry leaves, ginger garlic paste and green chillies. Saute until onions tend to caramelize. Add required chilly powder, coriander powder and turmeric powder. Saute until the spices re fragrant and toasted.
Now we are entering the final stages. Add one cup of water, boil and add kokum star or ‘kudam puli’. Stir in the cleaned prawns and cook well. Make sure that prawns are not overcooked since prawns tend to become rubbery. Now its time to introduce the star ingredient, creamy coconut milk. Coconut milk imparts a creamy and slightly sweet taste and flavor to the curry dish. You can also use canned coconut milk if fresh milk is not available. Allow the Prawns With Coconut Milk Curry to simmer through allowing the flavors to blend well. Curry leaves lend a distinct and wonderful flavor that complements the spices and prawns beautifully. The final step involves in seasoning the curry dish with required salt or any additional herbs to achieve your desired flavor. Serve Thenga Paal Konju Curry hot with steamed rice, naan or bread. Enjoy and savor the comforting and rich flavors of Prawn Curry With Coconut Milk. Discover the recipe here.