This recipe originates from the coastal city of Mangalore. Most South Indian recipes use coconut that is ground into a paste. It is usually the vegetables that have grated coconut in it. This Mangalorean prawn dish has dry roasted coconut in it. I simply love this dish because the rich grated coconut will absorb the flavour of the prawns and the masala giving off a very satisfying and comforting feeling.
Preparation time: 20 minutes
Cooking time: 15 minutes
2 tablespoons Thirumala Ghee
100 g onion, sliced thinly
2 sprigs curry leaves
2 tablespoons ginger-garlic paste
2 bay leaves
120 g blanched and chopped tomatoes
1 tablespoon chilli powder
1 tablespoon coriander powder
½ teaspoon turmeric powder
1 teaspoon salt
100 ml water
500 g shelled prawns
150 g dry roasted coconut
1 teaspoon garam masala powder
- Heat Thirumala Ghee and add in onion slices and curry leaves.
- Sauté the onion slices until it turns golden brown.
- Add in the ginger-garlic paste and the bay leaves and fry till the raw smell of the ginger-garlic paste vanishes.
- Add in the chopped tomatoes and sauté until it becomes mushy.
- Add in the chilli, coriander and turmeric powders mixed with water.
- Over low flame, sauté this until oil separates.
- Add prawns and cook, stirring often till prawns are cooked.
- Add in grated coconut and garam masala powder and stir fry for 1 minute. Adjust salt.
- Dish out and serve with rice or bread.