Call +91 8138875600 for details
Prawn coconut curry or thenga aracha konju curry is one of the most popular and delicious dish that anyone in Kerala would have ever tasted. Even though prawns are costly, people crave to eat this curry where ever they get. It is easy to prepare and has large amount of nutritive values. Coconuts are added to the curry in order to make it even tastier. As Kerala is considered as the 'land of coconut', there is no lack of getting it. This recipe is the favorite dish of all foreigners and they have it whenever they visit Kerala. There are plenty of ways in which prawn coconut curries are made and one of them is given below.
In this article you can discover the method to prepare top quality and delicious prawn coconut curry that you have ever made. It is really easy and time saving so that you can even impress others with your dish.
•Large variety of prawns (or cray fish) – 500 gm
•Red chillies – 15 to 20 gm
•Coriander – 1 teaspoon
•Turmeric – a small piece (1/4 teaspoon)
•Pepper – 1 teaspoon
•Small red onion – 4
•Garlic – 4 flakes
•Ginger – 1.25 gm
•Curry leaves – 2 sprigs
•Cocum – 15 to 20 gm
•Coconut – 1/2
•Salt – to taste
•Coconut oil (fresh) – 30 ml
How to prepare
First de-shell and devein all the prawns. Remove its intestines and wash thoroughly in cold water for several times. Take out red chillies, coriander and turmeric and dry heat or roast it up. Grind all these to form fine powders and make smooth paste with onion, garlic and pepper. Now chop ginger into fine pieces and soak cocum in water. Slice coconut into thin quarter inch pieces. Put the curry leaves and half the cocum in a stainless steel pan. Now mix the ground paste, coconut, ginger, remaining cocum, salt and prawns all together and put it into the stainless steel pan. Start pouring water along with the remaining ingredients up to a level. Put this pan on fire and boil it quickly.
Reduce fire and then keep it in sim fire until prawns are cooked properly. Test for and pour fresh coconut oil on top then its time to remove from fire. Cool and cover it well. This can be kept for two days without getting rotten and will not even cause any change for its taste.