Non-vegetarians just cannot survive without meat, fish or eggs. Other than fish, crustaceans like prawns, shrimps, lobsters and crabs are equally relished in the coastal areas as well as parts of the interior riverine deltas and plains. King prawns, tiger prawns, shrimps and lobsters are among the most savoured aquatic foods in luxury fine dine restaurants as well as households.
In India, Bengal has its own array of prawn curries and dishes like the daab chingri, chingri malaikari or chingri kalia. Similary, the coastal states of Kerala, Andhra Pradesh, Karnataka, Orissa and Goa have a good number of prawn preparations and delicacies. Prawns being mostly from coastal origin or humid riverine plains, where coconut too grows in plenty makes it an essential ingredient in most of the dishes which blends really well with the taste of prawns.
Although we all love our Mom’s preparations, yet sometimes we also love to try something different for a change. The recipe in this post is one such trial. Try out this coconutty prawn and enjoy.

RECIPE:
Ingredients:

1. Prawn ( shelled and sauteed with a pinch of salt & turmeric ) : 500 g
2. Freshly grated coconut : 3 tbsp
3. Tomato ( puried ) : 2 medium sized
4. Onion ( medium sized ) : 3 (1 chopped & 2 made into paste)
5. Garlic : 2 cloves.
6. Cinnamon : 1 stick ( ground )
7. Cloves : 2 ( ground )
8. Dry red chilli : 1
9. Turmeric powder : 1/2 tsp
10. Red chilli powder : 1/2 tsp
11. Green chillies ( slit ) : 2-3
12. Salt : to taste
13. Sugar : 1/4 tsp.
14. Mustard oil ( preferable ) or any other oil : 2 tbsp
15. Water : as required

Preparation:

1. Heat oil in a pan and saute your prawn slightly with little salt and turmeric and keep aside.
2. Add some more oil to the pan and heat in a medium or low flame.
3. Add dry red chilli and toss a little. Add chopped onions and saute till they turn light brownish.
4. Add onion and garlic paste and then add your pureed tomato, turmeric powder and red chilli powder. Stir and mix.
5. Now add grated coconut, green chillies, ground cinnamon and cloves and mix them well so that the mixture is sauteed nicely.
6. Add your sauteed prawns, salt and little sugar to the mixture and stir it well.
7. Add water to the mixture to make a thick gravy and bring it to boil.
8. Simmer for 2 minutes and turn off the flame.
9. Enjoy it with hot steamed plain rice, pulao, naan or roti .