A delicious, flavoursome curry from South India that is wonderfully healthy and wholesome!
This curry is best enjoyed with plain and simple white rice or coconut rice, flatbreads and a dollop of Puli Inji or your favourite pickle on the side. I personally find it tastes best the next day as the flavours develop more, so make it a day in advance, store in the fridge, re-heat on the stove and enjoy!
If you prefer your curries with more heat – add additional chillies into the curry along with the garlic and shallots.
For the paste (to dry roast and blitz)
- ½ cup Fresh coconut
- ½ cup water
- 1 tbsp Coriander seeds
- ½ tsp Cumin seeds
- 1 tsp Black peppercorns
- 3-4 Dry red chillies
- ¼ tsp Fenugreek seeds
For the curry
- 2 tbsp Coconut oil
- 500g Fresh Tiger Prawns (deshelled and deveined)
- 2 cups water
- ½ cup Coconut milk (optional)
- 1 tsp Mustard seeds
- 1 cup shallots (peeled and diced)
- 8 cloves Garlic
- 1 tsp Chilli powder
- 1 tsp Turmeric powder
- Salt (To taste)
- 1 / ½ Tsp Tamarind Paste
For the tempering
- 1 tbsp Coconut oil
- ½ tsp Mustard seeds
- 10-15 Curry leaves
- 5-6 Dry red chillies
- Make the paste: dry roast Coconut in a hot pan until browned. Add and dry roast the remaining paste ingredients until browned. Add the roasted ingredients into a blender along with the water and grind to make a paste. (You can also do this in a pestle and mortar, it just may take a bit longer), set aside.
- Make the curry: Heat coconut oil in a pan.
- Once the oil is hot, add mustard seeds and let them crackle for a few seconds.
- Add onion and garlic and fry for 4-5 minutes.
- Now add the ground masala, chilli powder, turmeric powder, and salt to taste along with the water.
- Bring this to a boil, give it a good mix and simmer for 10 minutes on a low heat with a lid on. Allow the mixture to reduce, thicken and intensify!
- Add the prawns, tamarind paste and cook for another 5 minutes with the lid on. You can add the coconut milk here if using.
- Make the tempering: heat coconut oil for tempering in a separate pan.
- Once the oil is hot, add mustard seeds, curry leaves and dry red chilies and let them crackle for a few seconds.
- Pour the tempering over the top of the curry.
- Serve hot with your choice of rice / flat bread / pickle.
- Or choose to let cool, store in the fridge with a lid on to intensify the flavours overnight.
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