Prawn In Coconut Milk

This was an experiment by me! My husband and children loved as there is a lot of coconut milk. Easy to make and worth it! Enjoy

Ingredients:

Prawns: 30
Onions: 2 medium sized

Tomatoes: 2 medium sizes chopped

Ginger paste: 2 ½ tsp

Garlic paste: 1 ½ tsp

Cumin pwd:  1 tsp

Turmeric pwd:  ¾ tsp

Coriander pwd :2 ½ tp

Pepper pwd: ¾ tsp

Coconut milk : 2 cups thick milk

For the paste:

Green chillies: 4

Raisins: 25

 Cashewnuts: 30

Water: 4 tbsp

For the seasoning:

Mustard seeds : 1 tsp

Curry leaves : 2 sprigs

Method:

Devein the prawns, wash and keep aside putting a little salt.

Beat the chopped onions to a rough paste.

Beat the green chillies, cashewnuts and raisins to a smooth paste adding the water.

Chop the tomatoes finely.

In an earthen urali, add coconut oil. When the oil is hot add the mustard seeds, when they stop spluttering add the curry leaves, stir for 2 seconds.

Add the finely chopped tomatoes and stir well, cover and cook for 5 minutes till the tomatoes are soft.

Add the roughly beaten onions to the tomato mix and mix well. Keep stirring for awhile till the raw smell of the onion goes.

Add the ginger and garlic pastes and do not stop stirring, or it will stick to the bottom of the urali.

Keep stirring for 5 minutes till the raw smell disappears. Now add all the powders like pepper, cumin, turmeric and coriander and stir till the oil starts to float on the sides.

Now add the prawns and mix well. Keep mixing till the color of the prawn changes.

Add 2 cup of water and mix well. Add salt accordingly as the prawns already has salt.

Close and cook till the prawns are almost done. Add the coconut milk and mix well. Close and cook for 2 minutes. Put off the heat.

In a kadai add 1 tsp coconut oil, when hot add the curry leaves and stir till they become dark green and stiff.

Pour this over the prawn curry.

Transfer to a serving bowl . Have this gravy with jeera fried rice or fried rice.