Prawn curry with steamed rice
A Konkan-style prawn curry: prawns simmered for just a few minutes in an onion-tomato masala with coconut milk and kokum, eaten with plenty of rice. Every stretch of the coast has its own version – with freshly ground coconut instead of coconut milk, tamarind instead of kokum, or cooked dry as prawn masala.
- 40 minTime
- 35 minHands-on
- 4Portions
- 34 gprotein per portion
- 700kcal per portion
Ingredients for 4 portions
- 500 gPrawns, cleaned and deveined
- 3 mlTurmeric
- to tasteSalt
- 3 tbspRefined oil
- 2Onions, finely chopped
- 1 tbspGinger-garlic paste
- 2Green chillies, slit
- 2Tomatoes, finely chopped
- 2 tspKashmiri chilli powder
- 2 tspCoriander powder
- 3 mlGaram masala
- 400 mlCoconut milk
- 4 piecesKokum, rinsed
- 3 tbspCoriander leaves, chopped
On the side
- 300 gRice, kolam or sona masoori
- ≈ 600 mlWater, for the rice
Method
- Rinse the prawns, drain them well and mix with half the turmeric and a little salt. Keep them in the fridge.
- Wash the rice two or three times, until the water runs almost clear, and put it in the pressure cooker with the water for the rice.
- Pressure-cook the rice on medium heat for 2 whistles, about 10 minutes, and let the pressure drop by itself.
- Meanwhile, finely chop the onions and tomatoes and slit the green chillies.
- Heat the oil in a kadai and fry the onions on medium heat until golden, 8–10 minutes.
- Add the ginger-garlic paste and green chillies and fry for a minute. Add the tomatoes, the rest of the turmeric, the Kashmiri chilli powder, coriander powder and garam masala and cook until the tomatoes are soft and the oil separates, about 5 minutes.
- Stir in the coconut milk and kokum, season with salt and let it simmer gently for 5 minutes. Don't let it boil hard or the coconut milk may split.
- Add the prawns and simmer for 4–5 minutes, just until they curl and turn pink.
- Scatter over the coriander leaves and serve the curry with the rice.
