Coconut Milk Prawn Curry

The most delicious for the prawn lovers with the touch of spices and coconut milk. The dish is semi-gravy goes great with naan, chapatti, bread and rice.

For Marinating 

• 1/2 kg Prawn(roughly 30 Nos)
• 1 tbsp of turmeric powder
• 3 tsp of chilli powder
• 2 tbsp of salt

For Masala

• Coriander seeds 2 tbsp
• Cumin seeds 1 tbsp
• Cardamom 4 nos
• Cloves 3 nos
• Cinnamon stick small 1
• Peppercorns 1 tsp
• Kashmiri Red Chilli 7 nos

For Curry

• 2 tbsp Oil (preferably groundnut oil)
• Shallots 20 Nos or Onion Big size 1nos
• 1 Green Chilly
• Curry leaves
• 2 tsp Ginger and Garlic Paste(Ratio Garlic 60% : Ginger 40%)
• Tomato Medium size 2nos
• Few Coriander Leaves

1. Take a 1/2 kg fresh Prawn(roughly 30 Nos)
2. Wash it thoroughly and drain all the water
3. Add 1 tbsp of turmeric powder
4. Add 2 tbsp of chilli powder
5. Add 1 tbsp of salt
6. Mix and Marinate it & keep it aside for 1/2 hour

1. Heat up a Pan and add 2 tbsp of Coriander seeds
2. Add 1 tbsp of Cumin seeds
3. Add 4 nos Cardamom
4. Add 3 nos Cloves
5. Add 1 small Cinnamon stick
6. Add 1 tsp of Peppercorns
7. Add 7 nos Kashmiri Red Chilli

Sautee it 2 minutes and remove it from the pan and Cool it down to room temperature

Add all the spices to a Mixer grinder and grind them 90%

Move the masala to a bowl

1. Add 2 tbsp Oil (preferably groundnut oil)
2. Add Chopped shallots 20 Nos and Sautee it till changes golden brown
3. Add 1 Chopped Green Chilly
4. Add few Curry leaves and Sautee it
5. Add 2 tsp Ginger and Garlic Paste(Ratio Garlic 60% : Ginger 40%)
6. Sautee it till turns golden brown
7. Add 2 finely chopped Tomato
8. Add 1/2 tspn of Salt and Sautee it
9. Cook in Low Flame till the tomato mashes to gravy.

1. Add the Marinated Prawn to the base and Sautee it
2. Add 1 tsp Chilli Powder and Sautee it in the High Flame
3. Now Lower the Flame and Add 2 tsp Grounded Masala
4. Add 1/2 Water to the curry for the prawn to cook it for 3 minutes in High Lame
5. Add 1 cup Coconut Milk to the curry and again cook it for 4 minutes in the Low Flame
6. The curry turns to semi gravy and the prawn is now cooked.

1. Add few finely chopped Coriander Leaves to the curry and turn off the flame
2. Sautee the curry so that leaves spread equally
3. Transfer it to a serving bowl

This Delicious and Authentic Coconut Milk Curry can be served with Naan, Bread, Chapati, Kubus, and Rice. To enhance your taste you squeeze a slice of lemon on the curry while serving.