Konju Piralan/ Slow Cooked Prawns With Chilies And Coconut Milk
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Tasty Konju Piralan/ Slow Cooked Prawns With Chilies And Coconut Milk is the perfect side dish to an everyday meal. This prawn dish is a sumptuous prawns roast. I recommend you to try this delicious dish today!
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Ingredients
- 350 grams prawns cleaned washed and deveined
- 1 pinch Turmeric Powder
- 4 to 5 numbers green chilies [if you like it spicier you can add more add lesser if you like it less spicier]
- 1 to 1.5 teaspoon crushed red chilies
- 1 big piece ginger coarsely chopped
- 2 big cloves garlic coarsely chopped
- Salt to taste
- 1 big lemon juice squeezed out
- 1/4 to 1/2 cup Thick coconut milk
- 1 number tomato diced
- curry leaves
- coconut oil
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Instructions
- Clean, wash and devein the prawns. Drain all the water away and keep aside.
- Grind together the chilies, crushed red chilies, ginger,garlic, lemon juice and a few curry leaves. Grind to a smooth paste and set aside.
- Add the prawns into a wide mixing bowl. Now add the ground mixture, salt and turmeric powder into it and massage the prawns well with the marinade.
- Make sure all the prawns are completely coated with the marinade.
- Place in the refrigerator for 30 minutes. Heat coconut oil in a large frying pan. Add the prawns and on medium heat, cook the prawns on either side for about 3 to 4 minutes.
- At this time, pour the coconut milk and mix well. Continue to cook the curry on medium heat. Stir fry the prawns till gravy starts drying up.
- Now add the chopped tomatoes and combine well. Continue to stir fry till all the gravy dries up and a nice roast is formed. Throw in some more curry leaves and drizzle the roast with a little more coconut oil.
- Serve hot with rice.
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