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Prawn coconut cury recipe by Soma Mukherjee at BetterButter Recipe

Name: Prawn coconut cury recipe by Soma Mukherjee at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: Medium size prawns deveined and cleaned 15- 16 pieces; Shredded coconut 1 cup; Milk 1/2 cup; Garlic minced 1/2 tablespoon; Onion finely chopped 1/2 cup; Ginger paste 2 teaspoon; Lemon juice 2 teaspoon; Green chilli paste 2 teaspoon or as you prefer; Turmeric powder 1 teaspoon; Kashmiri red chilli powder 1 teaspoon (optional); Salt and sugar for taste ( sugar 1 teaspoon ); Fresh cream; Cooking oil preferably mustard oil 3 -4 tablespoon; Green chilli slits; Garam mashala powder 1/2 teaspoon

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Ingredients

Medium size prawns deveined and cleaned 15- 16 pieces

Shredded coconut 1 cup

Milk 1/2 cup

Garlic minced 1/2 tablespoon

Onion finely chopped 1/2 cup

Ginger paste 2 teaspoon

Lemon juice 2 teaspoon

Green chilli paste 2 teaspoon or as you prefer

Turmeric powder 1 teaspoon

Kashmiri red chilli powder 1 teaspoon (optional)

Salt and sugar for taste ( sugar 1 teaspoon )

Fresh cream

Cooking oil preferably mustard oil 3 -4 tablespoon

Green chilli slits

Garam mashala powder 1/2 teaspoon

Method

Take cleaned prawns and add salt- turmeric powder. Rub it .Add 2 teaspoon lemon juice mix it.Keep it aside for 15 minutes

Inbetwee add milk to the coconut and make a paste and keep aside.

Heat 2-3 tablespoon cooking oil and shallow fry prawns. Remove from oil and keep aside.

Now in the same oil add little more oil (if required) heat it again then simmer the flame and fry chopped onions until golden brown in colour.

Add minced garlic and stir until the fragrance releases then add ginger and chill paste and fry again. Add little turmeric powder, Kashmiri red chilli powder, little water and cook it for few minutes.

Then add prawns salt and sugar to taste. Mix well and cover with a lid.

Let it cook for 6- 7 minutes on slow flame , remove the lid and add the coconut paste.

Mix it well add green chilli slits (3/4) and sprinkle with garam mashala powder.

Cover it again for about 8 minutes.

Then remove from heat let it stand for few minutes.

Garnish with fresh cream and serve in main course with steamed rice, jeera rice or pulao.

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