Easy Prawn Curry

Saturdays are lazy mornings, I can't wake up early....or fairly late ....I wake up very late....usually almost noon....and then...the breakfast is pushed to lunch time and lunch is pushed ahead and so on.... Nowadays, I force myself to get up as my gym has an interesting class at noon...yet, after that I feel so hungry and tired....that making a hot meal is out of question....you feel like eating at many delicious restaurants that seem to surround popular gyms..... :) Well, this is one such recipe which is very tasty, yet not so calorific and can be made very fast .... I make it before I leave for the gym, so I have a hot meal ready when I come back. 

Ingredients:

• 500 gms prawns fresh or frozen (if frozen defrost by keeping the pack in warm water for about 20-30 minutes)
• 1 tsp each of cumin and coriander powder
  
• 2 tsp of turmeric powder
• 1/2 tsp each of cumin seeds and mustard seeds
• 1 tbsp of Maharastrian kala masala ( or you can use garam masala )
• 1 tbsp oil
• 1 red chili
• 1 onion
• 2 tomatoes
• 4/5 cloves of garlic
• 1 pack coconut milk
• 1/3 cup of shredded coconut
• A few curry leaves
• a bunch of coriander leaves for garnishing
• salt/pepper or chili powder to taste

Recipe:

• Wash and clean and devein the shrimps. Add 1 tsp of turmeric and 1 tsp of salt to the prawns and mix it well. Keep them aside.

• Chop the onion and tomatoes, grate the garlic.

• In a deep pan, heat about 1 tbsp of oil and add the cumin and mustard seeds. Once the crackle add the curry leaves, chili and garlic paste.

• Add the onions and saute well.

• Add the coconut and stir it for 2-3 minutes.

• Add the spice powders and cook for a minute.

• Add the tomatoes and stir well, till the tomatoes get mushy.

• Finally, add the prawns and cook for another 3-4 minutes till the prawns are cooked.

• At this point, you can serve the prawns as they are .....

• ......or you can add a cup of coconut milk and some water and heat it for another 2 minutes to make a gravy. 

• Serve hot with rice and garnished with fresh coriander leaves.

Quantity:

• This recipe makes about 3-4 servings with rice.

Notes:

• You can use either or both of shredded coconut or coconut milk.
• Garam masala will give you a different flavor, but I prefer maharastrian kala masala for this recipe.