How can one not try the seafood options available when living on an island? And we've been eating only red meat as NZ is well known for its red meat. I went shopping on my own this weekend and hence decided to pick up some prawns. I did wanna pick up some clams as well but put that away for the next time.
I made this curry in a hurry and with readymade coconut cream. It was delicious nonetheless and a match made in heaven when had with kerala appams. I used the double horse brand ready mix for easy palappams.
Also, please do excuse the lazy me as I continue to take the pics either after we've eaten our fair share for the day and with my humble phone camera.
Preparation time : 5 minutes
Cooking time : 25-30 minutes
Ingredients ( Serves 4) :
How I made it:
I made this curry in a hurry and with readymade coconut cream. It was delicious nonetheless and a match made in heaven when had with kerala appams. I used the double horse brand ready mix for easy palappams.
Also, please do excuse the lazy me as I continue to take the pics either after we've eaten our fair share for the day and with my humble phone camera.
Preparation time : 5 minutes
Cooking time : 25-30 minutes
Ingredients ( Serves 4) :
- 500g of prawns - cleaned and deveined
- 1 large onion
- 4 sambar/pearl/pickle onions
- 4 cloves of garlic
- 1 inch piece of ginger
- 2 tsp red chilli powder
- 1 tsp coriander powder
- 400ml of thin coconut milk/cream (or) 200g of thick coconut cream diluted in water
- 1/2 cup of water + more for the coconut milk
- 1 tbsp tamarind paste
- 4 tbsp oil
- 1/2 tsp mustard seeds
- A handful of curry leaves
- Salt to taste
- Chopped coriander to garnish
How I made it:
- Grind the onions, pearl onions, garlic, ginger to a fine paste in the mixie.
- Heat oil in a pan.
- Add the mustard seeds when oil is hot.
- When they stop spluttering, add curry leaves.
- Add the onion paste from step 1.
- Fry on medium flame for 10-12 minutes till the fat separates. It takes longer for this step to complete as onion paste takes some more time as well as more oil to fry well.
- Add red chilli powder and coriander powder.
- Fry for a minute and then add the tamarind paste in 1/2 cup of water.
- Let it boil for 3-4 minutes and add the coconut milk.
- Adjust salt.
- Once it comes back to a boil, add the prawns.
- Cook until the prawns turn pink. Do not cook beyond this else the prawns tend to get rubbery in texture.
- Turn off heat. Garnish with chopped coriander leaves and serve hot with rice or appams.
Now this is a keeper of a base for any kind of meat curry that needs to be made in a hurry.
Looks yummy
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