There is no dearth of recipe ideas that come to my mind when I see prawns and a can of coconut milk. Having visited Kerala, Goa and some other coastal destinations in the south of India recently, the delectable combination of coconut and seafood is still fresh in my head. Nothing beats hot seafood coconut curry with steamed rice served on a table by the beach. This weekend, I tried to recreate the same flavours that I had enjoyed at some of the restaurants along the beaches of south India. I am glad to note, the recipe did not disappoint. It was, in fact, quite a hit with my family. The best part is that it’s really simple and nutritious. Prawns have a number of health benefits- they are low-fat sources of protein and Vitamins B12, A and E among other essential nutrients. Did you know coconut milk can help you lose weight, promotes cardiovascular health, boosts immunity, regulate blood sugar levels and slow down ageing? Coconut milk also has a number of beauty benefits.
Try making this recipe and let me know what you think of it.
Ingredients
100 g prawns, cleaned and deveined
1/3rd tsp turmeric powder
1 tsp ginger garlic paste
Salt and pepper to taste
1 tsp cumin seeds
2 tsp coriander seeds
5-8 peppercorns
1-2 dried red chillies
½ cup coconut milk
2 onions chopped
3-4 cloves garlic, chopped
1 tomato chopped
Coriander leaves chopped
10-12 curry leaves
1 tbsp oil
Method
1. Marinate the prawns with salt, pepper, turmeric and ginger garlic paste. Keep aside for about 30 minutes.
2. In a pan, dry roast cumin seeds, coriander seeds, red chillies and black peppercorns till you get the aroma of the spices. Let the spices cool down. Then whisk them in a grinder to make a fine powder.
3. Now combine this spice powder with half the chopped onions and garlic and whisk this mixture in the grinder again. Add this to coconut milk. Mix properly and keep aside.
4. In a pan, pour oil and fry the onions and half the curry leaves. Add the prawns and let them cook for about 10 minutes.
5. Add the chopped tomatoes and seasoning and cook some more.
6. Now add the spice-coconut milk mixture along with the remaining curry leaves. Cook for 5 minutes or till the prawns are cooked.
7. Garnish with coriander leaves and squeeze some lemon juice.
8. Serve hot with rice.
Read: Low-cal, gluten-free weight loss recipe of prawns and quinoa.
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