Ingredients: grams Prawns, Onions - finely chopped, inch Ginger - finely chopped, cloves Garlic, tablespoons Red Chilli powder, tablespoon Coriander Powder (Dhania), teaspoon Turmeric powder (Haldi), cup Fresh coconut - pieces, Kokum (Malabar Tamarind) - soaked, Kokum (Malabar Tamarind) - soaked (for the curry), sprig Curry leaves, - enough to cook the prawns, - to taste, tablespoon Coconut Oil, teaspoon Mustard seeds, pinch Methi Powder (Fenugreek Powder), sprig Curry leaves, Non Vegeterian diet
Instructions: To begin making the Kerala Style Konju Curry With Thengakothu recipe, wash, clean and devein the prawns.Marinate it with 1 small piece of kudampuli and salt. Keep aside for 10 minutes.Throw away the kudampuli and wash the prawns under running water till cleaned well. Drain away all the water.Take a heavy bottomed pan and add the cleaned prawns into it.Into the prawns, add all the ingredients except the coconut oil.Mix well with hands (or with a wooden spoon) till masala has coated the prawns completely. [add just enough water to cover the prawns or a little lesser, because prawns releases it's own juices while cooking]Cover and cook the prawns for 10 to 12 minutes approximately or till its done. The cooking time depends on the prawns.Do not over cook the prawns. Over cooked prawns turns rubbery and under cooked prawns can make you sick. So be careful while cooking it.If there is too much gravy, reduce it a little. Switch off the flame.Heat coconut oil in a small pan. Add the mustard and allow it to splutter. Now add the curry leaves and fenugreek powder. (optional) Switch off flame.Pour the seasoning into the curry, mix well and serve hot. Kerala Style Konju Curry With Thengakothu is best served with hot rice, appams or neer dosa.