1 kg large prawns ( peeled n deveined)
100ml coconut milk
1 tbsp ginger – chopped
1 tsp ginger/garlic paste
1 cinnamon stick
2 bay leaves
1/2 cup small onions – chopped
2 tomatoes – chopped
1 tsp madras curry pd
1/2 tsp black pepper pd
1/2 tsp turmeric pd
1/2 tsp fennel seeds
1 sprig curry leaves
salt to taste
oil as req
Heat oil in a heavy bottomed saucepan
Add chopped ginger, fennel seeds, bay leaves and cinnamon
Once the seeds sizzle, add curry leaves and onions n saute till onions start to brown.
Add tomatoes and fry to oil base.
Add curry pd, pepper pd and turmeric pd and fry till aromatic
Add ginger/garlic paste and fry for a min
Pour in 1 cup of water, add salt and add prawns.
Cook on med/high heat for 2 mins
Pour in coconut milk n reduce heat to medium
Bring to a boil and cook for one more minute
Remove from heat and garnish with cilantro
If you are using fresh coconut, take 1 cup scrapped coconut.
Grind with a little water and extract 1/2 cup thick milk and thn 1 cup thin milk.
Add thin milk instead of water