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13 December 2012,03:39 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Grind the coconut with ½ cup warm water and extract thick coconut milk. Reserve
  • Add ½ cups warm water to the coconut, grind again and extract thin coconut milk. Keep aside.

For the spice paste:

  • grind all the ingredients mentioned with a little water to a smooth paste.
  • Heat the oil in a pan.
  • sauté the onion for 3 minutes.
  • Add the spice paste; saute for 1 minute more. Add the thin coconut milk, green chillies, and curry leaves. Cook on medium heat, partially covered, for 10 minutes.
  • Strain the tamarind pulp and add to the curry with the prawns. Cook for 5 minutes. Add the sugar and salt to taste.
  • Finally, add the thick coconut milk. Simmer without boiling for 2 minutes and remove from heat.
  • Serve with steamed white rice and fried fish.


  • 200 grams small Prawns shelled and deveined
  • 200 grams grated Coconut
  • 600 ml Warm water

For the spice paste:

  • 8 Kashmiri chillies
  • 2 teaspoon Coriander seeds
  • 1 teaspoon Cumin seeds
  • 2 teaspoon rice, washed
  • ¼ teaspoon Turmeric powder
  • 6 cloves Garlic minced
  • 50 ml IDHAYAM Sesame oil
  • 1 Onion, small, finely sliced
  • 1 - 2 Green chillies, slit
  • 5 Curry leaves
  • Lemon-sized ball of Tamarind, soaked in ¼ cup water for 5 minutes
  • 20 grams Sugar
  • Salt to taste

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