Prawn Curry in Coconut Milk – Chemmeen Thenga Pal Curry

Prawn Curry in Coconut Milk – Chemmeen Thenga Pal Curry 

Ingredients

• Prawns - 500 gm
• Red chilly powder - 2 tsp
• Green chillies - 3 nos (chopped)
• Gambooge (Kudampuli) - 3 pieces
• Coconut milk - 2 cups
• Ginger - 1/2 inch piece (chopped)
• Curry leaves - 2 strings
• Shallots - 5 nos (chopped)
• Turmeric powder - 1 tsp
• Salt to taste
• Coriander powder - 1/2 tsp
• Coconut oil - 3 tsp
• Garlic - 3 cloves (chopped)

Method

Step 1

De-shell and de-vein ( very important ) the prawn and wash softly.

Step 2

In a clay pot, combine cleaned prawns, coconut milk, turmeric powder, red chilly powder, coriander powder, chopped ginger, chopped garlic, chopped green chillies, gambooge (kudampuli) and salt. Heat on medium flame and cook for 10 minutes until the prawns are soft and cooked completely.

Step 3

In a pan heat coconut oil and add chopped shallots and curry leaves. Saute well till it becomes golden in color. Add this to hot prawn curry and combine well.

Step 4

Switch off the flame and cover the pan. Keep the prawn curry for at least 30 minutes before serving, so that the prawns absorb all the flavors.

Step 5

Tasty Prawn Curry is ready to be served with rice, appam or chapathi.