Ingredients 1 kg prawns 1/2 fresh coconut, grated 3 spicy green chillies 7-8 dry Bedgi chillies tamarind to the size of a lime or one raw mango 1 tbsp dry coriander seeds 1/2 tsp turmeric powder 1 onion, finely chopped 1-inch ginger, finely chopped 3 tbsp coconut oil salt to taste
Method Remove the prawns from their shells, devein and wash them. Grind the coconut, green chillies, red chillies, turmeric, tamarind and coriander seeds to a fine paste. Heat the oil in a kadai and sauté the onions and ginger till they are translucent. Add the washed prawns and sauté again till the colour of the prawns slightly changes. Add the ground paste, mango (if using instead of tamarind) and salt. Add about a litre of water and bring the curry to a boil. Do not overcook the prawns as they turn rubbery.
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