Thursday, 6 June 2013

Creamy Coconut Prawn Curry

Every year; I go to West Bengal to visit my father. It is a refreshing change from the heat and the traffic in Ahmedabad. Also; I get to eat prawns to my hearts content.

Manas Da is one of my fathers closest friends; he is a wonderful person with a voice like an angel. His wife is incredibly sweet, and we somehow manage to converse even though we barely speak the same language! Considering my father is Marvadi, we never used to eat meat in the house till my father decided to build an outhouse. Before that (and even now), it was Manas Da who would satisfy all my meat cravings. It was he who introduced me to prawn heads and made me fall in love with them!

Manas Da and his family are true food lovers and appreciate good food. Understandably, they are also incredible cooks, especially his wife and mother. I still remember the taste of the prawn curry Moni used to make.

This recipe finally materialized in Pune when I was truly desperate for prawns. It may not be absolutely authentic, but it sure is delicious.

Recipe inspired by Manas Da and his wife Moni; two amazing people and true food connoisseurs; who enjoy eating just as much as they enjoy feeding people.

  • 1kg shelled Prawns
  • 2 fresh Coconuts, grated
  • 2tbsp Ginger, roughly chopped (do not peel the ginger as the skin holds a lot of flavor)
  • 1tbsp Cumin seeds
  • 5 green Chilies, roughly chopped
  • 2 onions, ground to a paste
  • 3tbsp Mustard oil
  • 1tsp Turmeric powder
  • 1tsp red Chili powder
  • Salt to taste
Marinade the prawns in the turmeric powder and chili powder for a few minutes. Heat the mustard oil in a deep wok and fry the prawns till they are almost cooked; set aside.

Grind the ginger, cumin and green chilies to a fine paste.

Mix 4 cups of hot water in the grated coconut and squeeze through to get the coconut milk.

Pour a small amount of the coconut milk (this will act as your oil) in the wok (the same one you fried your prawns in to retain as much of flavor as possible) and heat. Mix in the onion paste and the ginger paste and fry till the mixture is cooked through (you will notice a little bit of oil releasing on the sides and the mixture will be rather fragrant). Add the prawns and fry for a minute. Pour in the remaining coconut milk and simmer on a low flame for a further five minutes. You can now add salt as per your taste. Serve hot with steamed rice.

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