Vegan Prawn

Traditional South Indian Prawn Gravy

Instructions

1. Roast masala: Heat oil and sauté onions until translucent. Add garlic, ginger, cumin, fenugreek, coriander seeds, red chilies, and coconut. Roast until aromatic and coconut turns golden. Cool and grind to a paste.
2. In a pan, heat oil. Add curry leaves and chopped tomatoes. Cook until soft and pulpy.
3. Add turmeric, salt, prawns, and the ground paste. Cook for 5 minutes on medium heat.
4. Stir in tamarind paste and water as needed. Simmer until oil floats on top and prawns are tender.
5. Garnish with fresh cilantro and serve hot.

Serving Suggestions

Best with steamed rice, idli, or dosa
Add a side of papad or keerai poriyal for balance

Ingredients

Prawns (cleaned) – 500g Small onions (sambar vengayam) – 1 cup Tomatoes – 5 Garlic – ½ tsp Ginger – ½ tsp Cumin seeds – 2 tsp Fenugreek seeds – 1 tsp Coriander seeds – 1 tsp Whole dry red chilies – 2 Grated coconut – ½ cup Curry leaves – 1 sprig Turmeric powder – ½ tsp Tamarind paste – 1 tbsp Salt – to taste Oil – 3 tbsp Cilantro – 3 tbsp