क्रीमी कोकोनट प्रॉन करी | Creamy Coconut Prawn Curry | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Prawns are marinated and cooked in an onion-tomato masala and coconut milk which makes it ultra-creamy and delicious. Pair it with steamed rice and turn it into a comforting meal.

CREAMY COCONUT PRAWN CURRY

Ingredients

2 cups coconut milk
15-20 large prawns, cleaned, deveined and washed
Salt to taste
½ tsp turmeric powder
A pinch + ½ tsp red chilli powder
2½ tbsps oil
1 tsp mustard seeds
2-3 dried red chillies
1 large onion, finely chopped
2 medium tomatoes, finely chopped
10-15 curry leaves
2-3 green chillies, slit
Crushed black peppercorns to taste
1 tbsp tamarind pulp
Fried curry leaves for garnish
Steamed rice to serve

Method

1. Take prawns in a bowl. Add salt, ¼ tsp turmeric powder and ¼ tsp red chilli powder and mix well. Set aside to marinate for 10-15 mins.
2. Heat oil in a kadai. Add mustard seeds and let them splutter. Add dried red chillies and sauté for a few seconds.
3. Add onion and mix well. Cook till it turns translucent. Add tomatoes and mix.
4. Add salt, mix, cover and cook till the tomatoes turn soft and pulpy. Add remaining red chilli powder and remaining turmeric powder and mix well. Add prawns and sauté on high heat for 2-3 minutes. Cover and cook on medium heat for 1-2 minutes.
5. Add coconut milk, curry leaves, slit green chillies, crushed black peppercorns and tamarind pulp and mix well. Cook for 1-2 minutes.
6. Switch the heat off, transfer the mixture into a serving bowl, garnish with fried curry leaves. Serve hot with steamed rice.


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