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21 November 2013,13:54 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Peel the prawns and take off the heads. Leave the tails intact. Make a shallow cut down the spine of the prawns and remove the veins and discard them. Wash the prawns under cold running water and drain thoroughly.
  • The Marinade
  • Combine the marinade ingredients in a bowl. Add the prawns, rub the marinade into them, making sure that all of them are evenly coated in the simple marinade. Cover and put into the refrigerator.
  • The Curry
  • To make the base, heat a medium-sized pan and add the oil. Once the oil is hot and nutty in its aroma, add the mustard seeds and saute them on medium heat, till they crackle.
  • Add the green chillies, curry leaves, shallots, ginger and garlic. Saute them on medium heat for a few minutes, till they are soft, fragrant and slightly coloured.
  • Sprinkle in the spice powders and salt and saute the spices for a few minutes, till well toasted and intensely aromatic.
  • Add a few drops of water and bhuno the spices and aromatics a few times on high heat, till the masala is homogenous and the oil has risen to the surface.
  • Once the masala is a rich yellow-green in colour and fully cooked, turn the heat down to low and add the coconut milk to the pan.
  • Stir the coconut milk and spice base and bring to a gentle boil to amalgamate the flavours.
  • Turn the heat down further and simmer the delicate, golden-coloured curry, till it is reduced by a quarter, is semi-thick in consistency and a little oil has risen to the surface.
  • Now add the cherry tomatoes and simmer them in the coconut milk gravy for 6-8 minutes or till they have softened a little and released some of their sweetness into the gravy.
  • Stir everything together a few times and then add the prawns and coconut cream to the simmering gravy.
  • Gently stir the prawns around and poach them in the delicate curry, till they are perfectly cooked through and succulent. The prawns are ready to eat when they curl up fully and are firm to the touch.
  • Now, add the lime juice to the pan and stir through, then sprinkle the coriander leaves and turn off the heat.
  • Serve with steamed or lemon rice.


  • 750 grams large prawns             

The Marinade

  • ½  teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • ½  teaspoon salt
  • 2 teaspoonIDHAYAM sesame oil

The Curry Base

  • 3 teaspoonIDHAYAM sesame oil
  • ½ teaspoon mustard seeds
  • 2-3 green chillies, slit
  • A few curry leaves
  • 4-5 shallots, julienned
  • ½ " ginger, sliced thin
  • 4-5 garlic cloves, sliced thin
  • ½ teaspoon turmeric powder
  • ½  teaspoon red chilli     powder
  • ½ teaspoon coriander powder
  • ½ teaspoon salt              
  • 500 ml fresh coconut milk
  • 10 cherry tomatoes, halved
  • 100 grams thick coconut cream
  • Juice of ½ a lime
  • 2 teaspoon chopped fresh coriander leaves

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