Prawn is a delicacy and is loved by all Mangaloreans. Prawn curry is prepared by different ways all over the Konkan coast. In Maharashtra and Goa it is prepared with the spices like coriander, cumin and garlic. This recipe is a very traditional and simple recipe where the unique flavor of the prawns is not over powered by many spices. It is traditionally served with boiled rice and Mangalorean fish fry. The flavor of the prawns increases as time goes along. It tastes better the day after it is made.It is a good idea to make this curry at least 2-3 hours before serving.
Ingredients
10-15 prawns
2 cups grated coconut
1/2 teaspoon tamarind concentrate or coin sized ball of tamarind
1 tablespoon coconut oil
8-10 dried red chillies (preferably byadgi chilly)
4 pinches of heeng or asafoetida
salt for taste
Method
Fry the red chilies for 8-10 minutes on low flame till crisp. Grind the grated coconut, red chilies and tamarind into a very fine paste. De-vein and clean the prawns well. Put the prawns and the coconut paste in a deep bottomed vessel and cook covered for 8-10 minutes on low flame or till the coconut paste comes to a boil. Uncover the vessel and add salt as per taste. Cook for another 3-4 minutes.
Add asafoetida in 2 tablespoon of water and mix it well so that it partially dissolves in water. Sprinkle this water over the curry and mix well. Immediately pour the coconut oil all over the curry and give it one good stir. Place the lid over the vessel and keep covered to enable the flavors of asafoetida and the oil to be absorbed well into the curry. Serve hot with boiled rice.
