Prawn Curry With Coconut Recipe

• 25 g Tamarind
• 450 g Prawns
• 50 g grated Coconut
• 25 g creamed Coconut
• 100 g Peas
• 5 stems of Curry Leaves
• 1 Green Chilly (deseeded & halved)
• 40 g Ginger Root (peeled & chopped)
• 2 Tomatoes (diced)
• 25 g Ghee
• 1 tsp Fenugreek Seeds
• 2 tsp Coriander Seeds
• 2 Whole Red Chilies
• Salt (to taste)
• 1 large Onion (chopped)

• Soak tamarind in a cup of hot water for 10-15 minutes and extract the pulp.
• Immerse coconut in 300 ml water in a bowl for 10 minutes. Blend in a food processor and strain to get the milk. Reserve the coconut pulp.
• Combine creamed coconut milk, peas, curry leaves, green chilly, ginger, tomatoes, and tamarind pulp in a saucepan. Cover and cook for 10-15 minutes.
• Heat 1 tsp ghee in another pan and sauté fenugreek seeds, coriander seeds, and red chilies, until fenugreek turns light brown. Take off from heat and keep aside to cool.
• Grind it with the reserved coconut pulp and some water to make a smooth paste.
• Take 1 tbsp ghee in a separate pan and fry prawns until dry. Flavor with salt and cook covered for 15-20 minutes.
• Stir in the ground coconut paste and cook for another 5-6 minutes.
• Gently pour into the boiling coconut milk containing tamarind.
• Heat the remaining ghee in a pan and fry onion. Pour over the curry.
• Serve hot with steamed rice.