Malabar Prawns Curry

Ingredients

Raw prawns(shelled but leaving tails on, cleaned & de-veined) – 1kg
Finely chopped onions – ¾ cup
Finely chopped ginger – 1 tbsp
Finely chopped garlic – 1tbsp
Finely chopped green chilly – ½ tbsp
Pureed fresh tomato – 5 tbsp
Coriander powder– ½ tbsp
Red chilly powder – ¼ tbsp
Turmeric powder – ¼ tbsp
Cardamom pods – 6
Cloves -5
Cinnamon Sticks (1’’) – 3
Coconut milk – 8 tbsp
Coconut cream – 3tbsp
Curry leaves – 4 stalks
Cooking oil
Salt to taste


Directions

1. Heat oil in a pan, add the whole spices and let them splutter for 15 minutes.
2. Add the onion and sauté till it starts to change colour or becomes glassy.
3. Stir in the ginger, green chillies, garlic and curry leaves. Sauté for 2 minutes.
4. Add the tomato puree, chilly powder, turmeric powder and coriander powder, sauté until oil separates from the mixture. Add salt to taste.
5. Add the prawns to the mixture and stir fry over high flame for 3 minutes.
6. Add coconut milk and bring to boil.
7. Simmer for 2 minutes, then remove from the stove and stir in the coconut cream.
8. Serve hot.

Optional
{Push tooth pick through the length of the cleaned prawns to keep them straight while they are cooking.}

Photo courtesy : Juno Ramacha