Hi guys, did you miss me much? I’m back after a much-needed vacation in India, albeit it already seems too short! We spent lots of time catching up with family, and of course shopping and eating till we were ready to drop 😀
The munchkin especially enjoyed herself; she was back in India after almost 3 years. She got her first taste of sugarcane juice and she is in love!
And she rejoiced being in sandals and shorts for most of the trip, a far-cry from the jumpsuits she wears here. Ah, the simple joys of childhood
Between loads of take-out and restaurant and chaat-house visits, I found a tiny bit of time to cook on some days. Especially on the day Dad got home these fantastic prawns freshly caught that morning…
You know my feelings about prawns, don’t you? They make me go weak in the knees and fill me with a giddiness unmatched by any other food 😀 And these were the best – fresh, large, and calling my name!
So I took my time with them, making an exotic South Indian Prawn Korma that takes a bit more effort that simple stir-fried curries. This one involves cooking the prawns separately, making a masala paste, stir-frying other elements in turn and bringing it all together in the end.
Believe me, it was worth the bit of extra effort. This is one delicious curry and the sauce is so full of flavor and yet it complements the sweet flavor of the prawns so wonderfully! You also don’t need any hard to find ingredients; it’s the cooking steps that make all the difference.
We had it with plain steamed rice, nothing else needed, trust me! I made a quick prawn rice stir-fry for the munchkin in case she didn’t like the korma, but there were no complaints 😀
Do give this korma a try on a day when you have a bit of time. I found both the processes of making it and enjoying it almost therapeutic. Curry therapy, anyone?
I am sharing this deliciousness at Angie’s Fiesta Friday with this week’s co-hosts, Steffi @ Ginger & Bread and Andrea @ Cooking With a Wallflower , to Saucy Saturdays hosted by The Flavour Bender, Take Two Tapas, La Petit Chef and Mid-Life Croissant, and Friday Favorites!
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- 16 large Prawns, peeled and de-veined
- 100 ml thick Coconut Milk
- 2 tablespoons grated fresh Coconut
- 2 medium Onions, chopped
- 1 large Tomato, chopped
- ½ teaspoon Turmeric powder
- ½ teaspoon Red Chilli powder
- ½ teaspoon Garam Masala powder
- 1 teaspoon Coriander powder
- ½ teaspoon Cumin powder
- ½ teaspoon Garam Masala powder
- Salt to taste
- 2 tablespoons Cooking Oil
- A few sprigs Cilantro, to garnish
- 1 large Onion, chopped
- 1 inch piece Ginger, chopped
- 3 cloves Garlic, chopped
- 2 Green Chillis (adjust as per taste)
- Grind the ingredients for the masala paste in a food processor until smooth. Do not add any water.
- Heat one tablespoon oil in a large saucepan and fry the masala paste on medium heat till the raw smell disappears and the paste looks glossy. This should take about 10 minutes. Be sure to stir continuously and not let the paste burn. Keep aside.
- In another saucepan, heat a few drops of oil and stir-fry the cleaned prawns until just opaque. Empty onto a plate and keep aside.
- In the same saucepan, heat the other tablespoon of oil and fry the chopped onions until translucent.
- Add the spice powders and saute for a couple of minutes.
- Add the chopped tomatoes and salt to taste and cook till the tomatoes are mushy.
- Add the fried paste and the cooked prawns and mix well.
- Lower the flame and add the thick coconut milk.
- Add about half cup water and grated fresh coconut and mix everything well. Simmer for a couple of minutes.
- Turn off the heat, garnish with chopped cilantro and serve with steamed rice.
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