Coconut Prawn Curry

Instructions

1. 1

   Marinate the prawns: In a mixing bowl, combine the prawns with 1/4 tsp of turmeric powder, 1/2 tsp of red chili powder, and 1/2 tsp of salt. Toss well to coat the prawns evenly. Set aside to marinate for at least 15 minutes.

2. 2

   Sauté aromatics and build the masala base: Heat coconut oil in a wide pan or kadai over medium heat. Add the mustard seeds and let them splutter. Add the curry leaves and finely chopped onions. Sauté for 4-5 minutes until the onions become soft and translucent. Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until fragrant. Add the chopped tomatoes and cook for 5-6 minutes, until they break down and become mushy.

3. 3

   Cook the spices and create the gravy: Add the remaining turmeric powder, red chili powder, and coriander powder to the pan. Stir and cook for 1-2 minutes until the raw smell of the spices disappears. Pour in the thin coconut milk, tamarind paste, and the remaining salt. Mix well. Bring the gravy to a gentle simmer and let it cook for 3-4 minutes to allow the flavors to combine.

4. 4

   Cook the prawns and finish the curry: Gently add the marinated prawns to the simmering gravy. Cook for 5-7 minutes, stirring occasionally, until the prawns turn pink and are just cooked through. Do not overcook. Reduce the heat to low and stir in the thick coconut milk. Warm the curry gently for 1-2 minutes. Make sure it does not come to a rolling boil to prevent curdling.

5. 5

   Garnish and serve the curry: Turn off the heat. Garnish with freshly chopped coriander leaves. Serve the Coconut Prawn Curry hot with steamed rice, appam, or idiyappam.