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…

Ingredients:

1 cup medium sized prawns

1 small Onion chopped.

1/4 cup grated Coconut.

1 cup Coconut milk.(Refer Glossary)

6 Peppercorns.

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.

Method:

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 !!!

Sameera.