Malabar Prawn Curry

Ingredients



 Fresh tiger Prawns- 250 gms
 Few  fresh curry leaves
2 medium onions, finely chopped
1 tomato finely chopped
1 inch fresh ginger finely chopped
3-4  green chillies sliced
1/2 tsp fresh chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/4 tsp tamarind paste
300ml thick coconut milk or cream
6-8 fresh garlic cloves , thinly sliced
2 tbsp Oil
Salt to taste

Marination:

De-shell & de-vein the prawns one by one properly.
Clean the prawns  in running water.
Marinate the with salt, red chilli powder, turmaeric powder &a small spoon of tamarind paste & keep aside in refrigerator for about an hour for proper marination.

Method

• In a wok or sauce pan heat 2 tbsp of oil until hot.
• Add the  chopped onion, green chillies, garlic and the fresh ginger one by one and saute  for 30 seconds.
• Donot fry them for too long.
• Add the chopped tomatoes and remaining tamarind paste and fry for a further 2 minutes
• Add  warm water and continue to simmer (the consistency should not be too watery , so add warm water slowly, little by little)
• Add the marinated prawns and cook for 10 minutes
• Then reduce the heat to low and add the coconut milk

• You can add 2 tbsps of Eastern Prawn Curry Masala ,for more zing, if desired. 
•  Garnish with coriander leaves of fried Curry leaves
• Stir, taste for seasoning and serve immediately.