Spicy coconut based prawns masala to go with idly…actually with anything you can have this gravy, like rice, dosa, puttu, appam…you name it this is the perfect accompaniment…Nothing to say about idly…our own favorite breakfast…prawns elevates this to a different level especially with the fried spicy coconut..
- Prawns medium sized 500 gm
- Turmeric powder 1/2 teaspoon
- Green chilli 3 numbers
- Ginger 1 inch piece
- Tomato medium 1
- Tamarind gooseberry size
- Fenugreek seeds 1/2 teaspoon
- Saunf 1/2 teaspoon
- Grated coconut 1/2 cup
- Shallots 3 numbers
- Dry red chilli 6 numbers ( adjust according to choice of spiciness)
- Coriander seeds 1 tablespoon ( powder will do. I used seeds to get the perfect flavor)
- Curry leaves 3 sprigs
- Oil (coconut oil) for frying the masala 1 1/2 tablespoon
- Salt to taste
Soak the tamarind in water and keep aside.
Wash the prawns well, drain the water and mix with turmeric powder and salt and keep aside.
Dry roast the coriander seeds, fenugreek seeds and saunf until light brown and aromatic and keep aside.
To the same pan add the dry red chili and fry until aromatic and keep aside.
Heat oil in a pan. Add the coconut, shallots, curry leaves and keep on frying until coconut is golden brown in color.
Grind all the fried ingredients together in a mixer grinder finely adding just enough water and keep aside.
To the pan add tamarind juice, ground coconut mixture, green chili slit lengthwise and ginger cut, add just enough water and keep boiling until raw smell of tamarind disappears.
To this add the marinated prawns and once starts boiling reduce heat and cook for five minutes until oil floats on top.
Now add the curry leaves, check salt and add accordingly, mix, boil once and switch off the flame.
Serve when warm. This gravy tastes better when cold. Have with rice or any breakfast dishes.