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!
4 to 5numbers green chilies [if you like it spicier you can add more - add lesser if you like it less spicier]
1 to 1.5tspcrushed red chilies
1big piece ginger - coarsely chopped
2big cloves garlic - coarsely chopped
salt - to taste
1big lemon - juice squeezed out
1/4 to 1/2cupThick coconut milk
1number tomato diced
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.