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13 December 2012,03:40 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Peel and discard the shells of the prawns. Make a shallow cut along the centre back and carefully remove the thin black intestinal vein.
  • Put the dried red chilies, coconut, mustard seeds and onion in a large heavy frying pan and dry-fry for 5-7 minutes or until the spices begin to brown.
  • The onion should turn a deep golden brown but do not let it burn . Blend the mixture to a coarse paste .
  • Heat the oil in the frying pan and fry the bay leaves for 1 minute , add the chopped ginger and the garlic and fry for at least 2 minutes.
  • Add the coriander, chili powder, salt and the coconut paste and fry gently for 5 minutes.
  • Stir in the chopped tomatoes and about ½ cup water and simmer gently for 5 minutes or until the sauce has thickened.
  • Add the prawns and cook for about 5 minutes or until they turn pink and the edges are curling slightly. Serve with plain boiled rice.


  • 750 grams uncooked tiger prawns (shrimp)
  • 4 dried red chilies
  • 50 grams desiccated (dry unsweetened shredded) coconut
  • 1 teaspoon black mustard seeds
  • 1 large onion, chopped
  • 40 ml IDHAYAM sesame oil
  • 4 bay leaves
  • 1 inch piece fresh root ginger, finely chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 4 tomatoes, finely chopped
  • Plain rice, to serve

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