thengai konju curry (coconut tiger prawn curry)
So simple with so much flavour. My family loves the combination of flavors/spices. a must-try. for sure!
prep time
20 Min
cook time
20 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 cloves garlic
- 1/2 - inch-piece peeled fresh gingerroot
- 3 - fresh hot green chilies such as serrano
- 2 1/2 cups thinly sliced onion
- 1/4 cup vegetable oil
- 1 1/2 tablespoons ground coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 14 ounces can unsweetened coconut milk
- 2 pounds jumbo tiger prawns or jumbo shrimp
How To Make thengai konju curry (coconut tiger prawn curry)
-
Step 1Mince garlic and ginerroot. Wearing rubber gloves, finely chop chilies.
-
Step 2In a deep 12-inch heavy skillet cook onion in oil over moderate heat, stirring occasionally, until edges are browned. Add garlic, gingerroot, chilies, and remaining ingredients except coconut milk and prawns or shrimp and cook over moderately low heat, strring occasionally, 8 minutes. Stir in coconut milk and remove skillet from heat, "Sauce may be made 2 days ahead and cooled completely before chilled, covered"
-
Step 3Shell prawns or shrimp, leaving tails and first shell segments intact, and devein if desired.
-
Step 4Bring sauce to a boil, stirring. Add prawns or shrimp and simmer, uncovered, stirring occasionally, until just cooked through, 3 to 5 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Side Dishes
Category:
Seafood Appetizers
Category:
Seafood
Tag:
#Quick & Easy
Keyword:
#shrimp
Keyword:
#Seafood
Keyword:
#curry
Keyword:
#Indian
Ingredient:
Seafood
Culture:
Indian
Method:
Stove Top
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