The lockdown has got me back to cooking and this weekend I finally decided to open up the bag of frozen prawns.
Here’s the recipe:
Begin with defrosting the prawns. You want to get the entire contents of the bag into some room temperature water and allow them tp thaw for 10-15 minutes. I only wanted to use half the packet of prawns, but these things were so tightly clumped up, that it made sense to go big than destroy the delicate darlings.
Prepare the dry masala, by grinding together:
Dry red chillies 5 to 6 + peppercorns 6 + garlic cloves 6 + coriander seeds 1 tbsp + cumin seeds 1 tsp + 1/2 cup grated coconut
( I dry roasted all the above ingredients before blending them into a fine powder)
To cook:
Heat some coconut oil, add in chopped onions and ginger. Saute till onions turn translucent add in chopped tomatoes and cook till they soften. Add in the ground spice and 1 cup coconut milk. Allow to cook for a couple of minutes before adding in 1 tsp of turmeric power, a small knob of tamarind and salt to taste. Simmer and cook till the gravy thickens and turns a deeper shade. The more patient you are with this step, the more depth of flavour to the gravy.
Add the defrosted prawns and cook on low flame for another 7 minutes. Turn off the flame, add some curry leaves and allow the curry to rest for 10 minutes before serving.