Saturday, November 17, 2007
I just love seafood. There are many ways prawns are cooked in my home. So it's difficult to choose the best prawns curry recipe for me. But this curry is definitely one of the most favorites! The trick of making this delectable curry is to roast the ingredients one by one on a low flame. But that patience pays off when you get to slurp this delicious curry.
Garam Masalyachi Kolambi
(Malvani Prawns Curry)
1 cup prawns, cleaned and divined
1/2 tsp salt
1/2 tsp Turmeric powder
1/2 cup dessicated coconut
1 onion, sliced
1/2 onion, diced
7 Kashmiri chilies
1 tsp coriander seeds
7 black peppercorns
1 tsp poppy seeds
1 tsp tamarind pulp
Salt to taste
A pinch of sugar
1 cup coconut milk
2 tbsp oil
1 tbsp chopped cilantro/coriander leaves
1. Apply salt and turmeric powder to the cleaned prawns. Keep them aside.
2. Heat 1 tbsp oil. Add sliced onion. Keep frying till it becomes brown. Keep aside.
3. In the same oil, fry coconut. When it turns brown, take it off the heat.
4. Now roast all the spices & chilies one after the other in the same oil.
5. Grind roasted spices, chilies, along with, browned coconut, onion & tamarind pulp. Make a fine paste.
6. Heat remaining 1 tbsp oil. Add a pinch of sugar. Now add diced onion. Stir fry till the onion becomes red.
7. Add the ground masala and fry for a minute.
8. Now add marinated prawns and 1 cup water.
9. Bring to boil. Add salt to taste.
10. Make gas to low setting. Stir in coconut milk. Stir once and switch off the gas.
11. Garnish with cilantro/coriander leaves.
12. Serve with rice or rice bhakri.
1. It tastes even better the next day.
2. I have seen that some people add vegetables like cauliflower, potatoes and green peas to the same curry. However, I prefer it without vegetables.