Prawns in Curry Leaf-Coconut Milk
I'm already salivating as I write this post. And why not, this dish is drool worthy. There's only one way to find out! It might look like a stairway to hell. But it's not that time consuming. Once you prep for it, you'll be tasting heaven!
15 medium- big sized prawns de-veined and washed (marinate in 1/2 tsp ginger garlic paste and a pinch of salt and set aside for about 10 minutes)
Chop the following and keep ready:
1 whole capsicum (red, green or yellow)
1 medium-sized tomato
1 medium sized onion
15-20 curry leaves
1 or 2 slit light green chillies
1 tsp mustard seeds
1 tsp ginger garlic paste
4 medium sized crushed garlic pods
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 cup coconut milk
Coriander to garnish
Salt to taste
Don’t get overwhelmed by the list of ingredients. If you have it all ready, cooking will be a breeze
- You might want to de-vein the prawns a day in advance to save yourself time on the day you make this dish.
- If you want chillies yet want a mild flavour, just de-seed them.
- When you put in the curry leaves do NOT fry them till they turn crisp. Just sauté till they turn into a beautiful dark green.
- You’ll know that prawns are cooked perfectly when they curl into a loose c shape. If they are slightly overdone, like mine(my grammy prefers it that way) then they take a tight C shape.
Let’s get started shall we?
Heat about 3 tbsps of coconut oil in a medium sized wok
When it heats up, splutter the mustard
Once spluttered, add garlic and let it brown a bit - light brown
Now add curry leaves let it release that fragrant aroma and turn dark green(scroll up and read the tip)
Time to add in the onions, sauté till translucent. You may keep them crunchy if you like.
Follow this with ginger garlic paste and give it all a good stir
Now add the tomato and capsicum.
Let it cook a bit before you add the Spice powders i.e. Turmeric, Coriander and cumin.
Now lightly rinse and drain the excess water from the marinated prawns and add them to the wok.
Cook the prawns for 3-4 minutes.
Add coconut milk and give it a stir.
You may add more curry leaves to enhance the flavour followed by coriander leaves.
That’s all folks! You’re ready to dig in!
I know I know, looks like a hell a lot of work. But trust me this is labour of love and so worth every step! Bon Appetite! Slurp!