Andaman prawn curry
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Sea prawns cooked with onion, tomato and spices and finished with coconut milk.
Region: Andaman and Nicobar IslandsOccasion: Family meals and guestsTime: 35 minServes: 4Non-vegetarian
Ingredients
- 500 g prawns, cleaned and deveined
- 1 cup coconut milk
- 2 onions, finely chopped
- 1 tomato, chopped
- 1 tbsp ginger-garlic paste
- ½ tsp turmeric, 1 tsp red chilli powder, 1 tsp coriander powder
- ½ tsp garam masala
- 2 tbsp oil
- Salt to taste
- Coriander leaves
Method
- Marinate the prawns with salt, turmeric and a little chilli powder for 10 minutes.
- Heat oil and fry the onions until golden. Add ginger-garlic paste.
- Add the remaining spices and the tomato, and cook until the oil separates.
- Add the prawns and stir-fry for 2–3 minutes.
- Pour in the coconut milk, simmer for 4–5 minutes until the prawns are just cooked, and add garam masala.
- Garnish with coriander and serve with rice.
History
Prawns are caught in the creeks and coastal waters of the islands and are a common part of island meals.
Significance
Prawn curry is a favourite for guests and Sunday meals in island homes and eateries.