Coriander Prawn Curry
Spicy coriander prawn curry made with coconut oil
Ingredients
- For curry paste :
- black peppercorns : 1 tsp
- Coriander seeds : 2 tsp
- Cumin seeds : 1 tsp
- 8 nos Green chillies : 6 according to taste
- Red onion : 1 medium size
- 8 cloves Garlic : 6
- 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
- 2 tsp Oil : 1
- Fennel : ½ tsp
- Fenugreek : 1 tsp
- Cloves : 8 nos
- Cinnamon : 2 cm stick
- Curry leaves : 6 spring
- Mustard seeds : 1 tsp
For the curry :
- Fresh / cleaned prawn : 1 k gm
- Fresh thick coconut milk : ½ cup
- Thin coconut milk : 3 cup(use 1 grated coconut to make the above coconut milk i.e. thin and thick)
- Lime leaves or slice of lemon peel : 4 nos
- Fresh coriander leaves : a handful
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.
- Put the thick coconut milk in a wok and bring to a boil stirring constantly.
- Continue cooking over low heat until the coconut cream is reduced by a quarter and the oil begins to separate.
- 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.
Tried this recipe?Let us know how it was!