Seafood in Malabar is cooked simply, yet tastefully. Coconut milk is a great agent for seafood since it lends that deliciously creamy texture to the gravy.
Ingredients
½ tsp red chilli powder
½ tsp turmeric powder
½ cup prawns, shelled
1 tbsp oil
1 tsp ginger, crushed
1 tsp garlic, crushed
2 large onions, chopped
5 green chillies, chopped lengthwise
1 cup first extract of coconut milk
1 cup second extract of coconut milk
1 large tomato, chopped
½ tsp black pepper powder
A sprig of coriander leaves, chopped
Salt to taste
Preparation
Combine the red chilli powder, turmeric powder and salt together and marinate the prawns in the mix for five minutes
Heat one tablespoon oil in a pan and toast the prawns. Keep them aside
Add the required amount of oil to the pan and saute the ginger, garlic, onion, green chillies and salt
Pour the second extract of coconut milk and stir
Add and stir the tomato and the prawns
Cover the pan and cook for five minutes over a low flame
Uncover and add the first of extract of coconut milk, stirring all the while.
Add the black pepper powder and coriander leaves and the bring the curry to a boil. Serve hot.
