Ingredients
Equipment
Method
- In an earthen pot, add finely chopped onions, chopped ginger, tomato pieces, green chillies, and curry leaves.
- Add the cleaned prawns (marinated with turmeric and salt) into the pot.
- In a mixer grinder, grind the grated coconut along with a little red chilli powder and water into a smooth, fine paste.
- Pour the ground coconut paste into the earthen pot, and rinse the jar with a little more water into the pot.
- Extract the juice from the soaked tamarind, discard the pulp and seeds, and add the tamarind extract to the pot.
- Add turmeric powder, Kashmiri chilli powder, mixed masala powder, and required salt.
- Mix everything thoroughly using your hand to ensure all ingredients and spices blend well, adding a little more water if the mixture is too thick.
- Place the pot on the stove, cook on medium flame until it comes to a boil, then lower the flame and simmer until the gravy becomes semi-thick.
- For the tempering, heat coconut oil in a pan, sauté sliced onions until golden brown, optionally stir in a little masala powder for a rich aroma and color, and pour it over the curry.
- Mix well and serve hot with rice.
Video
Notes
This traditional recipe does not require sautéing onions and tomatoes beforehand; everything is mixed raw for an easy and flavorful preparation.
Adjust the water carefully so the curry achieves a nice, semi-thick gravy consistency suitable for rice.
Adding a small pinch of masala powder during the final tempering enhances the color and aroma of the curry.
Adjust the water carefully so the curry achieves a nice, semi-thick gravy consistency suitable for rice.
Adding a small pinch of masala powder during the final tempering enhances the color and aroma of the curry.