Malabar Prawn Curry

Thursday, 09 April 2009 17:08 Other Regions - South Indian

Ingredients

Quantity	Measure	Ingredients	Description
2	Large	Chillies, Green	sliced lengthwise
2	Tablespoon	Chilly Powder, Red
1, 1/2	Teacup	Coconut Milk	thin
1	Teacup	Coconut Milk	thick
1/4	Teacup	Cooking Oil
	As Required	Curry Leaves	for garnishing
1	Tablespoon	Garlic Paste
1	Tablespoon	Ginger Juliennes	long slices
1/2	Teaspoon	Mustard Seed
1/2	Teaspoon	Pepper Powder
5	Large	Potatoes	Pared and cubed
1	Kilogram	Prawns	deveined and cleaned
	As Required	Salt	to taste
2	Large	Tomatoes	sliced
1/2	Teaspoon	Turmeric Powder

Method

Mix the prawns,turmeric,garlic together and set aside for 30min. In a clay pot if available or sauté pan heat the oil, ginger, green chillies for about 10min until oil separates. Add the chilly powder and sauté for a few more minutes add diced tomatoes and potatoes then the prawns and thin coconut milk. Cook the prawns for about 20-30min until the prawns turn a bright pink color and are not rubbery. Set aside. In a skillet fry some mustard seeds and add it to the curry. Put the curry back on the stove then add thick coconut milk and simmer. Then add curry leaves. Pour onto curry and serve hot with rice.