South Indian Curry Prawn Stew


1/2 pound of prawns, peeled and deveined

2 tablespoons avacado oil

1 tablespoon mustard seeds

2 stems curry leaves

1 large onion, chopped

1 garlic clove, minced

2 teaspoons, Sea salt

1 teaspoon turmeric

3 Roma Tomatoes, pureed

1 small chilie pepper, chopped

Cayenne pepper, to taste

½ can coconut milk

¼ cup grated coconut

1 tablespoon garma masala Cilantro, chopped, for garnish

Lime wedges

Heat the oil in a large saucepan over nearly medium heat.

Add mustard seeds till fragrant and the seeds pop for few seconds.

Add curry leaves, onions and salt; cook and stir until browned, about 5 minutes.

Add garlic. Cook and stir for 1 minute.

Add turmeric, and then mix in the tomato puree, chilies, cayenne powder, coconut powder, coconut milk and water.

Simmer 5 minutes.

Add prawns; reduce the heat to low cook for 5 minutes, or until prawns are opaque.

Taste and adjust salt and chili powder if necessary.

Season with garam masala, stir and remove from the heat.

Garnish with fresh cilantro and lime. Enjoy!

Note; if you prefer less hot curry, remove seeds from the pepper and slightly increase coconut milk.
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