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.
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)
- 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.
- See the image to the right ->
- Meanwhile, very finely grind the red chillies, coriander powder, pepper powder, red chilli powder and coconut.
- Add the ground masala to the prawns and bring to boil.
- Enjoy - the prawn curry is ready - serve with steaming hot rice!
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.