Prawn curry in coconut milk2015-12-15
- Yield : 1 kg
- Servings : 5
- Prep Time : 25m
- Cook Time : 15m
- Ready In : 40m
A mild and flavourful curry
A fine balance of spice, tamarind, tomatoes and coconut makes this prawn curry absolutely a delight to make and eat. If you happen to like Indian food but can not eat spice, this curry is for you.If you like it hot, just increase the chilies.
The prawns should be fresh, frozen prawns do not taste good with this curry.
Prawns vs Shrimps
Shrimp and prawn are common names without the formal definition that scientific terms provide. They are terms of convenience with little circumscriptional significance, and do not represent actual taxa.
According to the crustacean taxonomist Tin-Yam Chan, “The terms shrimp and prawn have no definite reference to any known taxonomic groups. Although the term shrimp is sometimes applied to smaller species, while prawn is more often used for larger forms, there is no clear distinction between both terms and their usage is often confused or even reverse in different countries or regions.”
A lot of confusion surrounds the scope of the term shrimp. Part of the confusion originates with the association of smallness. That creates problems with shrimp-like species that are not small. The expression “jumbo shrimp” can be viewed as an oxymoron, a problem that does not exist with the commercial designation “jumbo prawns”.
The term shrimp originated around the 14th century with the Middle English shrimpe, akin to the Middle Low German schrempen, and meaning to contract or wrinkle; and the Old Norse skorpna, meaning to shrivel up. It is not clear where the term prawn originated, but early forms of the word surfaced in England in the early 15th century as prayne, praine and prane. According to the linguist Anatoly Liberman it is unclear how shrimp, in English, came to be associated with small. “No Germanic language associates the shrimp with its size… it remains unclear in what circumstances the name was applied to the crustacean.
- Ghee 2 -4 Tbsp
- Prawns 700 grams
- Onions 3 medium sized finely chopped.
- Garlic 1 Tbsp -paste
- Coconut milk - 400 ml
- Curry leaf 2 sprigs
- Tomatoes 300 grams boiled and pureed
- Green Chilies 3( chopped finely)
- Red chili powder 1 tsp
- Ginger 1 Tbsp grated
- Chicken stock 2 cups
- Fennel seeds 1/2 Tbsp
- Tamarind paste 1 1/2 Tbsp
- Black Mustard seeds 1 Tsp
- Coriander powder 1 Tbsp
- Turmeric 1 Tsp
Heat oil in a pan and temper it with curry leaves, mustard seeds. Add tamarind paste, green chilies, ginger and garlic. Fry for a few seconds and tip in the finely chopped onions and fry them till they are golden.
Add coriander powder and turmeric and fry for a second or so, and add to it tomatos and chicken stock. Add salt.
Tip in the cleaned raw Prawns and cook till done. Prawns cook very fast and are considerded done when they appear pink. This takes about 3-4 minutes.
Add coconut milk and taste for salt and add pepper
Finally, just before serving, temper the curry with mustard seeds, a pinch of chilli powder and curry leaves.
Serve the prawn curry with hot steamed rice.
I run my own software company, SANIsoft as it’s CEO. After long hours at work, I find cooking incredibly therapeutic. After all, there is nothing more relaxing than cooking up a meal to soothe the body, mind and Soul.
The idea for Swati’s Kitchen came about one day as I was chronicling one of my recipes for a dear friend. So here you will see my recipes and tips and tricks for making easy, rewarding and mouthwatering delights.