Caldin - Prawn Curry Recipe
A mildly spiced curry with pumpkin and coconut milk, just suitable for summers
Ingredients
- 10 - 15 Prawns washed and deveined
- 1 medium Pumpkin/doodhi cut into pieces
- Coconut milk - 1½ cup thin & 1 cup thick coconut milk.
- 1 medium Onion diced
- 4 - 5 Green chillies slit
- 2 - 3 tbsp Oil for cooking
- Salt to taste
For the paste
- 1 tsp Cumin seeds
- ½ tsp Peppercorns
- 7 - 8 Garlic flakes
- 1 inch Ginger
- ¼ tsp Turmeric powder
Instructions
- Heat oil in a vessel and saute the onion and green chillies till onions are translucent.
- Add the masala paste and fry for a minute, sprinkle water to avoid from being burnt.
- Add the pumpkin pieces and the coconut milk and let the pumpkin cook till soft. Add salt to taste.
- Add the prawns and cook for 4 - 5 minutes or till the prawns are well cooked.
- Finally, add the thick coconut milk and let the gravy come to a boil. Add a tbsp of vinegar and garnish with coriander leaves.
- Serve with steamed rice.