Prawn Curry with Coconut Milk

Name: Prawn Curry with Coconut Milk (Konju Roast)
Yield: Serves 4
Cuisine: Indian
Ingredients: 4 dried red chillies; 450 g (1 lb) raw prawns shells removed and cleaned; 100 ml (3½ fl oz) coconut milk; 1 walnut-sized piece kokum or tamarind soaked in 50 ml (2 fl oz) warm water; 1 walnut-sized piece kokum or tamarind soaked in 50 ml (2 fl oz) warm water; 2 green chillies chopped; 1 walnut-sized piece kokum or tamarind soaked in 50 ml (2 fl oz) warm water; 3 sprigs curry leaves (approx. 18 leaves); salt; 3 cm (1¼ inch) piece fresh ginger grated; 3 fat garlic cloves chopped; 4 tbsp coconut oil or vegetable oil; 3 onions finely chopped; 1 tsp ground coriander; 4 tbsp coconut oil or vegetable oil

Konju Roast

Preparation info

Serves
4

Difficulty
Easy

Appears in

Rice, Spice and All Things Nice

By Reza Mahammad

Published 2006

About

I made this dish on a Chinese fishing boat while filming Coconut Coast in Kerala, It is distinguished from other prawn dishes by the use of kokum and dried red chillies.

Ingredients

4 dried red chillies
1 tsp ground coriander
4 tbsp coc

Asia
India
Fish course
Pescatarian
Gluten-free
Kerala

Method

Soak the red chillies in 6 tablespoons warm water for 15 minutes, then pound to a paste with the ground coriander. A pestle and mortar is best for this.

Heat the coconut oil in a large, lidded saucepan, tip in the onions, ginger, garlic and curry leaves. Cook until the onions have browned, then add the red chilli and coriander paste, plus salt to taste. Continue to cook, stirring contin