Prawn Coconut Milk Curry

Ingredients

• 250 g prawns, peeled (இறால்)
• 3 tsp coconut milk (தேங்காய்ப் பால்)
• 2 tomatoes, chopped (தக்காளி)
• 1 tsp ginger-garlic paste (இஞ்சி பூண்டு விழுது)
• a little turmeric powder (மஞ்சள் தூள்)
• 1 tsp red chilli powder (மிளகாய் தூள்)
• 1/2 tsp cumin powder (சீரகத்தூள்)
• 2 tsp coconut oil (தேங்காய் எண்ணெய்)
• as needed salt, curry leaves (உப்பு, கறிவேப்பிலை)
• a little coriander leaves (கொத்தமல்லி)

Method

1. Heat oil in an iron kadai, fry curry leaves, then add tomato and ginger-garlic paste and cook until soft and mushy.
2. Add the cleaned prawns, saute briefly, then add a little water and bring to a boil.
3. Stir in turmeric, chilli powder, cumin powder and salt and cook until the prawns are done.
4. When the gravy has reduced, pour in the coconut milk and take off the heat.
5. Garnish with coriander.

Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 7. Method rewritten in our own words; ingredient quantities follow the book, with gram weights estimated for the nutrition figures. The book thanks the Arokkiya Unavugal (Healthy Foods) Facebook group and tamilpaleorecipes.com.