7 minute coconut milk prawn curry
Very flavorful mild dish made with few basic aromatic ingredients famously know as Venad paal konju.
Calories
Ingredients
- 8-10 Large tiger prawns
- 1 tbsp Ginger crushed
- 3-4 cloves Garlic crushed
- 1/2 - 1 tbsp Black pepper - crushed
- 1/2 tsp Turmeric powder
- Salt to taste
- 1 cup Coconut milk thick
- 2-3 tbsp Coconut oil
- 2 sprig Curry leaves
Instructions
- Clean the tiger prawns by removing the shell and vein.Wash it thoroughly drain well, Marinate with salt, turmeric powder a small pinch of chili powder set aside.
- Into thick coconut milk add 3-4 tsps of coconut oil mix well add freshly crushed pepper powder, chopped curry leaves. Keep this ready
- Heat coconut oil in a clay pot or heavy-bottomed pan. Add crushed ginger then crushed (with peel on)garlic give it a minute so the raw smell goes away. Now add curry leaves then marinated prawns, spreading it evenly without over crowding. Give it 2 minutes to cook on one side (without disturbing). Now turn and cook for another 2 minutes.
- Add the prepared coconut milk mixture on top of the cooked prawns. Cover and let it simmer for 2 minutes .
- Remove from stove top and let it sit for 4-5 minutes for the flavors to sink in then serve with appam, idiyappam, beer dosa or white rice.
Notes
Heat only until the curry is hot. Do not boil after adding thick coconut milk.
Do not over cook prawns it will become rubbery and chewy.
Use generous amount of coconut oil for authentic taste
Mixing oil in coconut milk - Is the the reversed ancient technique of extracting oil from cooking coconut milk (called Venda velichanna )