Prawns Delight - Prawn Curry in Coconut Milk
The tittle of this post ideally should have been "Deeps Prawn Curry" or "Deep's mum's prawn curry" as she likes to correct me but then I wasn't sure if she wanted to be called out like that or placing her next to prawns was a good idea indeed. Sorry bad joke I know.
I love prawns. Infact if you ask me my preference of meats seafood is typically on the top, followed my pork, beef, mutton, eggs and chicken. It only helps that the rest of the people in the house love sea food as well. So I am always looking out for new ways of cooking prawns and other sea food.
Sometime ago, she was talking to me about this prawn curry that she loves and her description had me drooling. In cases like these I usually self invite myself over and ask the person to cook for me but in Deeps case that would mean involving a little more planning then just landing up as she is staying all the way in Dubai. So reluctantly I asked her for the recipe instead and being the awesome organised person that she is, she typed it out in detail and sent off within a few days.
After I have got this recipe from her, I have made it atleast 3-4 times and it has been wiped off every single time. Including once when O had a friend over for lunch. He asked me what is for lunch and I told him dosa and prawn curry, like a typical 9 year old he told me "But I eat dosa with only cheese" and like a typical evil mother I told him "not in my house dude". Very hesitantly he took one prawn and one tiny spoon of curry in his plate along with the dosa, trying to get rid of the nagging aunt who will not give him cheese with his dosa and then he took three more servings of the curry and told me "it is not bad auntie". Turns out he went home and did tell his mom that he liked the curry and can she learn from me. So Sue this one is for you :) the curry that Rahul thought was not too bad ;)
When Deeps was describing the dish, she said one of her favorite things about the dish is how the coconut milk and the masala prawn slowly merge, on how the white and the orange slowly fuse together and the flavours seep in and I have to kind of agree with her. It was fascinating to observe and O insists that he will be the one who gives it the first stir always and slowly see the white and orange mixing together.
This is mostly her recipe with slight adaptations from me, if you have an interesting recipe that you would like to share with Sin-A-Mon Tales send me a mail at tales.sinamon at gmail dot com and I will test the recipe and take pictures and share with the readers with a big thanks to you :)
- Heat the oil. Add dry red chillies and sauté for 1 minute. Add shallots and sauté till golden brown. Add the ginger garlic paste and sauté for a few sec more till the raw smell goes off.
- Take the pan off the fire and let the mix cool a bit. Grind the mix to a paste using a little water if required.
- Heat a thick bottomed pan or kadhai, drop in the ground paste along with prawns, some turmeric powder, salt and curry leaves. Mix it all well.
- Cook covered with a lid, till the prawns are tender, sprinkle some water if the masala seems to be sticking. The gravy needs to be thickish so don't use too much water.
- In a small tadka pan, heat ghee and roast cashews till lightly browned. Add to the prawn mixture. You can skip this but I love the crunch it adds.
- *** Now the part which is my favourite :) *** says Deeps. In a glass bowl, pour the coconut milk. Over that, slowly pour the cooked prawns. Do not stir. The coconut milk will slowly form an outer layer. The layering is what makes it look beautiful. Let me repeat, do not stir. The milk will merge in when you are serving.
- The curry is perfect with rice or dosa or appams.