Time to cook
A flavorful dish in which prawns are cooked in a curry made with coconut, spices, and aromatic ingredients
Ginger Garlic Paste
Cashew Nuts, Raw
Red Chilli Powder
Pure Thick Coconut Milk
Devein the prawns, wash well with cold water, drain completely and set aside.
Heat oil in a pan and fry onions until transparent.
Add ginger garlic paste and fry until the raw smell disappears.
Add tomatoes and turmeric and fry until the tomatoes turn mushy.
Add red chilli powder, garam masala, cashews and coriander powder, and fry everything well without burning.
Cool this mixture and blend with water to a smooth puree. Keep aside.
Heat oil in the pan, add cumin, green chilli, and garlic and saute.
Add curry leaves and sauté until they turn crisp.
Add the ground mixture with coconut milk, bring it to a boil and cook until the gravy thickens and oil appears on top.
Sauté the prawns in a small pan for a few minutes and add to the gravy.
Garnish with coriander leaves and serve.