Prawns cooked in a mix of spices and roasted coconut.
Course Main Course
Prep Time 5minutes
Cook Time 20minutes
Resting time 10minutes
Total Time 25minutes
500g or 1 lb Prawns Shelled and Cleaned
1CCubed Vegetables Optional - See Notes
1Small PieceDry Tamarind / Tamarind Paste See Notes
1COnion/Shallots Thinly Sliced
2Green ChiliTo Taste (Optional )
2CFresh Grated Coconut or 3/4 C Dry
1/2 TspChili PowderTo Taste
1/8TspTurmeric One Generous Pinch
1/2 TspMustard Seeds
1/4TspFenugreek Seeds Optional
Salt To Taste
If using dry tamarind soak in 1/2 C warm water and set aside. Heat a pan and dry roast the grated coconut for around 6-8 minutes over medium fire stirring frequently. As the coconut gets drier increase the frequency of stirring and reduce the heat to low. You could a dd about 1/2 of the onions, ginger and garlic to roast as well. When it turns brown add chilly powder, and coriander powder and a pinch of turmeric. Turn off the heat and set aside to cool. When cooled grind this mix into a smooth paste using as little water as possible. (See Notes)
Heat a pan and add 2 Tbsp of oil.Once the oil gets hot add the mustard seeds, fenugreek seeds and curry leaves. Once the seeds splutter add the sliced onions/shallots, ginger, garlic, and green chilies. Saute till the onions become soft. Mash the softened tamarind and squeeze the pulp into the water.If using vegetables add them to the pan with 1/2 C water. Cover and cook for 5 minutes or until the vegetables are almost cooked through.Add the cleaned prawns to the pan and pour half the tamarind water (or 1/2 tsp tamarind paste and a little water) over it and add 1/2 tsp salt. Cover with the lid and cook for 3 minutes over medium heat until the prawns are half cooked. Add the coconut paste and mix. Add enough water to the curry for desired thickness. Bring it back to a slow simmer. If needed simmer the curry for a few minutes to cook the prawns completely. Taste and adjust salt and tamarind. Turn off the heat.
Rest the curry for 10 minutes before serving.
A variety of vegetables can be added to this curry - cubed potatoes, plantains, bread fruit and 2 to 3 inch pieces of drumstick are the most popular ones.
While roasting coconut you can also add half the onions ginger and garlic for a thicker gravy.
When coconut is roasted and ground without adding any water the oils release form coconut and you end up with a creamy smooth paste.
A coffee grinder is a good gadget to grind coconut as well.
When using tamarind paste there is no need to dissolve in water - add to your taste.
For detailed instructions go to https://oventales.com/konju-theeyal/ .