Malvan being a coastal area, coconut and fish along with rice forms our staple food,this fish curry made in coconut milk when combined with rice is a combination to die for.It goes well with rice,chapati,bhakri,ghavana almost everything……and tastes best if had a day after cooking.Most of the fishes like pomfret and surmai are cooked in same gravy.So here goes the recipe…
1 cup medium sized prawns
1 small Onion chopped.
1/4 cup grated Coconut.
1 cup Coconut milk.(Refer Glossary)
1 tbsp Tamarind pulp
2tbsp + 5 tbsp Oil.
Salt to taste.
Chopped Coriander leaves for garnishing
For the masala
1 medium sized Onion.
2 tbsp Dhana(corriander seeds)
5 tbsp Red chilli powder.
1 tbsp Haldi powder.
1 tsp Black pepper powder.
Wash,shell and devein prawns.(Refer glossary for details)
Add salt and turmeric to washed and cleaned prawns.Keep aside.
Grind all the masala ingredients to a fine paste.
Grind together grated coconut,peppercorns and half chopped onion to a fine paste.
Apply grounded masala paste to prawns and keep aside.
Heat oil in a kadhai.Add half chopped onion,let it turn brown.
Add marinated prawns stir well,add 1 cup water.
Cook for 5 to 7 minutes or till prawns are cooked.
Add tamarind paste and salt if required.(As salt is applied to prawns)
Add coconut paste, mix well and cook for a minute or two.
Add coconut milk.Mix well.
Remove in serving bowl and garnish with chopped coriander leaves.
Serve hot with steam rice or bhakri of your choice.
Tip-Dont boil the gravy after adding coconut milk.You can use fresh coconut milk or maggi coconut milk powder.
Happy Cooking !!!