- Coconut oil – 2 tbsps.
- Ginger – 1 heaping tbps.; finely chopped
- Garlic – 1 heaping tbps.; finely chopped
- Greenchilly – 2 numbers; slit
- Shallots – 10 numbers; halved
- Curryleaf- a sprig
- Onion – 3/4 cup; coarsely chopped
- Turmeric powder – 1/2 tsp.
- Prawns – 150 to 200 grams
- Salt to taste
- Kashmiri chilly powder – 1 heaping tbsp.
- Coriander powder – 1/2 heaping tbsp.
- Pepper powder – 1/2 heaping tbps.
- Garam masala powder – 1/2 tsp. + 1/4 tsp.; divided
- Potato – 2 numbers; medium; cut into bite size cubes
- Tomato – 1 cup; cubed
- Randaam paal/thin coconut milk – 1.5 cups (extracted from 1 cup of freshly grated coconut)
- Onnam paal/thick coconut milk – 1.5 cups (extracted from 1 cup of freshly grated coconut)
For the tempering:-
- Coconut oil – 1 tbsp.
- Mustard seeds – 1 tsp.
- Shallots – 5 numbers; thinly sliced
- Curryleaves – a few
- Heat 2 tbsps. of oil in a manchatti and add the ginger and garlic. Fry till you get a nice aroma. Stir in the greenchillies, onion, shallots & curryleaves. Cook till onion turns pink in colour. Please don’t brown the onions.
- Add the turmeric powder & fry for a minute on low heat.
- Stir in the potato cubes, prawns and salt. Mix well for a minute.
- Add the coriander powder, kashmiri chilly powder & pepper powder & mix well for 2 minutes.
- Add the tomato & cook for 2 minutes more. Add the thin coconut milk & bring the mixture to a boil. Check for salt & add more if neeed.
- Add garam masala & transfer this entire mixture to a pressure cooker. Cook for 2 whistles on high heat. Open the cooker once the pressures subside.
- Add the thick coconut milk & 1/4 tsp. of garam maslala powder. Cook for a minute on low heat.
- Heat 1 tbsp. of coconut oil in a wok & splutter the mustard seeds. Add the shallots & fry till they turn golden brown in colour. Pour this seasoning over the curry.
- This curry goes very well with roti/appam/rice.
Recipe Source:- Magic Oven; Lakshmi Nair