Prawns curry

This curry literally disappears real fast at our place. Jacob is a big fan of it . The township that I grew up in was far from the sea. So we never got to eat prawns, while living there. I am talking about those times when there were no malls. These days no matter where you live, you do have these available as frozen foods. 

I used to include different masala/ spices to make it flavourful but the result was not what I was looking for. Then one vacation, when I was home, my mom said that her sister ( my aunt), Lisamma Aunty makes superb prawns curry and we should call her up and get the recipe. When Aunty gave the recipe I was like, what! Is it all that makes the prawns curry taste. Are you sure you are not missing out on any ingredient. It's so simple and made with minimal ingredients but lip smacking good.

Here is the recipe for that amazing prawns curry.

Ingredients

1. 1/2 kg prawns, cleaned 
2. 1 1/2 cups of sliced red onion
3. 1 1/2 tsp of ginger paste
4. 1 1/2 tsp of garlic paste
5. 2-3 green chillies, slit 
6. 1 strand of curry leaves
7. 1 large tomato , chopped 
8. 1/4 tsp of turmeric powder
9. 1 tbsp of Kashmiri chilly powder
10. 1/2 tsp of garam masala
11. 10 Coconut cubes or slices / tengakothu
12. 1 -2 tbsp of oil
13. Salt to taste

Method

• In a pan, heat the oil. Once hot, add onion, ginger, garlic, green chillies, coconut cubes, curry leaves and salt. Turn down the heat to medium- low. Sauté it untill the onion turns tender. 
• Now add the Kashmiri chilly powder, turmeric powder and garam masala. Give it a mix. Add the chopped tomato. Mix it well. 
• Let it cook untill the tomatoes disappear and oil starts to separate . 
• Add about a cup of water. Turn the flame on high. Let it boil. Add the prawns to it and give it a mix. Turn down the heat to medium. Let it cook for another 2 minutes. 
• Turn off the heat. Serve it with hot rice. 

Tips

1. Do not overcook the prawns else they become rubbery in texture .
2. The curry gets tastier as it sits and the prawns absorbs the masala.