Prawns in coconut gravy or Shrimp in coconut gravy with drumstick is a very delicious dish from northern Kerala or Malabar in India. The variations to this curry are substituting drumsticks with green mangoes or snake gourd. Vegetarians can even omit the shrimp and just make it with the drumstick and it tastes great!
Drumstick may not be available year-round but frozen ones are readily available in any Indian grocery store. It has nutrients like calcium, vitamin A, B, C, D, E, minerals like copper, iron, zinc, magnesium, silica, and manganese. It is also sometimes used in herbal medicines.
Prawns in coconut gravy preparation
Using fresh coconut in this recipe will give an authentic taste. However, you can use frozen grated coconut as it is easily available here and it tastes good as well. It should be ground well to a fine paste with just about enough water. It is also better to use fresh shrimp if available, else one can always use the frozen ones. Boil Tamarind juice along with green chilies, shallots, and ginger till the raw smell evaporates. Add the prawns and shrimps, later the ground coconut is added into the gravy. The tempering of this curry is also very important and it lends a very nice flavor to the curry. This goes best with white rice. Hope you will try this recipe and let me know how you like it. Happy cooking!
Shrimp and drumstick in coconut gravy
- Shrimp medium-sized 10 -12
- ¼ packet Frozen coconut or 1 cup of freshly grated coconut
- 1-inch ginger cut coarsely
- 2 Tomatoes chopped
- 3 green chilies slit
- 8 -10 shallots halved
- Tamarind extract by squeezing a lemon sized ball of tamarind in 1 cup of water
- ½ tsp Turmeric powder
- 2 tsp Red Chili powder
- 1 sprig of curry leaves
- 2 shallots finely cut
- ½ tsp mustard seeds
- salt to taste
- Grind the coconut with one shallot and little water to a very fine paste.
- Take a deep bottomed pan and boil the tamarind extract with the ginger, green chilies, shallots, and tomatoes with a little water.
- Add salt and spices turmeric and chilly powder to it.
- Once the raw taste of the tamarind is gone, add the shrimp and cook till it is done.
- Add curry leaves and boil for 2 more mins.
- Add the coconut paste and boil for about 5 to 10 mins till a nice yellow color is obtained.
- Turn off heat.
- Heat 2 spoons of oil in a small pan and add mustard seeds.
- After the mustard seeds splutter, add finely cut shallots and fry until reddish-brown.
- Add this to the curry. Serve with rice. Enjoy!