Sunday, January 24, 2010

Fingerlicking good - SUNGATA AMBAT - PRAWN MASALA CURRY - Kerala Konkani Style - AWESOME

Prawns are the current favorite flavor in the house - and this particular dish is a classic in the Konkan taste - because of its unique taste and smell - the distinctive smell of prawns melded with coconut milk - pungent ginger and garlic.

Prawn Curry

Every time I have this dish - I can't but wonder how much similar coastal dishes around the world are - similar but sharply distinct. For example - Thai fish curries have almost the same set of base items - coconut, fresh sea food, green chillies, ginger and garlic - but then there is one or two small ingredients that will make a world of difference - casting each to a unique taste.


I have used King Prawns with this recipe - these are quite a delicacy - they have a blue tail and are about 40-50 gms each - about 20 pieces to a kilo. I like to leave the legs and tail on; The legs are edible and crunchy and tasty - the tail has an aesthetic appeal and makes your curry look special.

Serves: 2-3
Time to prepare: 30 minutes
Hotness factor: 6 / 10

  • 250gms - prawns of choice - cleaned and de-veined.
  • 100gms - coconut gratings
  • 1 tsp black pepper powder
  • 1 large onion - finely chopped
  • 4-5 tsps - red chilli powder
  • 1 green chili - slit 
  • 2 tsp - coriander powder
  • 3 tsp thick tamarind paste (or better still - 2 Kokums lightly crushed)

Prawn Curry In Progress
  1. Fry the onions until brown in a pan with 2 spoons of oil - add the kokum, green chillies and prawns with a little bit of water. Prawns should turn a little thick (they will be translucent to begin with) - this takes about 8-10 minutes or so.
  2.  See the image to the right ->
  3. Meanwhile, very finely grind the red chillies, coriander powder, pepper powder, red chilli powder and coconut.
  4. Add the ground masala to the prawns and bring to boil.
  5. Enjoy - the prawn curry is ready - serve with steaming hot rice!
Prawn Curry

a. If the legs - and mouth part is crushed in a pestle with a little water, sieved and added - the flavor is just fantastic.
b. Make sure you de-vein the prawns - for the benefit of those allergic to prawns. Here is a video - to devein a prawn.

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If you liked and used this recipe... please send in $10 (just kidding... just write a comment instead)