Prawns curry

Prawns cooked in thick and a bit spicy coconut-tomato gravy. An absolute favorite at my home, served with bhakri either tandalachi or jondhlyachi!!, plain boiled rice aani dahi kanda!!

Whenever my mom use to cook this dish, we could make out that we are having prawns curry for dinner right from our rooms …..Yeah the aroma! It just use to tickle our tastebuds & we use to be hungry before dinnertime!! My brother use to taste it even before dinner! The dish being his all time favourite .Mom use to make two types of prawns curries –I am giving one of the recipes with full details while for the other one you just need to substitute tomatoes with amsool , curry leaves, mustard & coriander seed powder & the newer version is ready

Ingredients:

1/2 kg Prawns de shelled & de veined
1 cup grated coconut
1 finely chopped onion

1/2 cup coriander finely chopped

1tsp kolhapuri kala tikhat masala

1/2 turmeric powder
1 tsp garam masala

2big ripe red tomatoes chopped

1/2 tsp ginger parlic paste

Oil to cook
Salt as per taste

Procedure:

1. Mix grated coconut, tomatoes, ginger garlic paste & coriander in a blender& grind to a very smooth paste.
2. Heat oil in a pan & fry onions till they turn golden brown.
3. Add prawns and fry for 2 – 3 minutes (till the prawns become white in color, this enhances the aroma & taste of the curry).
4. Now add turmeric powder, garam masala & kolhapuri kala tikhat masala mix it well & fry it for a minute or so.
5. Now add the coconut tomato paste.
6. Finally add salt and sufficient water to make the desired consistency.
7. Cook until prawns are completely done.
8. Serve hot with bhakri & hot steaming white rice.