Prawns curry is a typical dish of the Indo-Portuguese cuisine of Goa, Daman and Diu, which once formed part of the Portuguese State of India, and the cooking of Mozambique too.
As the name suggests, this is a dish prepeared with shrimp (locally also referred to as prawn), with a thick sauce of a yellow hue. Among other ingredients are grated coconut, turmeric, cumin, coriander, chilli, onion, garlic, tamarind, vinegar, sugar and salt.
Today we are going to cook the Kerala Version of this Prawns Curry with Coconut Milk in well-known Thrissur Style. This is usually accompanied by Brown rice.
- Prawns (De-Veined and Cleaned) 500 Grams
- Shallots 4 Nos. Crushed
- Ginger (Small Piece) Crushed
- Green Chilly 3 Slit
- Turmeric Powder 1/4 Teaspoon
- Chilly Powder 1 Tablespoon
- Kashmiri Chilly Powder 1 Tablespoon
- Thick Coconut Milk (From 1 Coconut) 1 Cup
- Curry Leaves 1 String
- Cocum (Kodampulli) 2 Small Pieces socked in warm water
- Salt as required.
- Coconut Oil, Shallots 2 Nos., Curry Leaves for Seasoning
- Water 3/4 Cup
- Heat up your favourite Clay Pot, Add Prawns, Shallots, Ginger, Green Chilly, Turmeric Powder, Chilly Powder, Kashmiri Chilly Powder, Cocum, Salt, Curry Leaves, Thick Coconut Milk and Water
- Boil the Ingredients (Stir occasionally) till the prawns become cooked and the gravy become desired consistency.
- Heat up your Pan with Coconut Oil and Splutter sliced Shallots and Curry leaves.
- Add this to the cooked Curry and stir well
- Close the Pot with a Lid for some time and Serve with Brown RIce.