Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 16 tiger prawns

  3. 3 tablespoons coconut oil

  4. 300 gram onions -- chopped

  5. 10 grams ginger -- julienne

  6. 4 green chiles -- slit and julienne

  7. 15 grams ginger paste -- strained

  8. 15 grams garlic paste -- strained

  9. 400 gram tomatoes -- chopped

  10. 45 grams kokum

  11. 15 grams coriander powder

  12. 12 grams chile powder

  13. 1 teaspoon turmeric powder

  14. 24 curry leaves

  15. salt to taste

  16. 1/2 cup thick coconut milk

Instructions Jump to Ingredients ↑

  1. SHELL the prawns but retain the tails, devein, wash and pat dry. Soak kokum in enough lukewarm water for 10 minutes. Drain and discard the water, and cut the kokum into small cubes.

  2. Heat oil in a pan and fry the onions over medium heat until translucent and glossy. Add ginger and green chiles, sauté until the onions are light golden. Add ginger paste and garlic paste and stir until the moisture evaporates. Mix coriander powder, chile powder and turmeric powder in 1/4 cup water to a paste and add to the pan. Stir-fry until the moisture evaporates. Add tomatoes and kokum and stir well. Add two cups water and salt. Bring to a boil, lower the heat and simmer until reduced to half its quantity. Add the prawns and bring to a boil. Lower the heat. Add curry leaves and simmer for four minutes. Remove the pan from heat, stir in the coconut milk. Return the pan to heat and simmer for two to three minutes. Remove from heat and adjust the seasoningServe hot with steamed rice.


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