INGREDIENTS
- 10-12 big prawns, deveined
- 250 gms fresh coconut
- 3-4 dry red chillies
- 3-4 garlic cloves
- Small piece of ginger
- 1-2 green chillies
- Few curry leaves
- Coriander leaves
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp Shilpas Masala Mill Agri Koli Masala
- Turmeric
- Salt
- 1 onion, chopped
- Tomato
- 1 potato, diced
- 2-3 kokum
- 2 tbsp oil
INSTRUCTIONS
- Grind together coconut, ginger, garlic, coriander leaves, red chillies, coriander and cumin seeds to a fine paste.
- Heat oil in a kadhai.
- Add curry leaves, onion and fry for a few minutes.
- Add the prawns and potato.
- Cover and cook for 5-7 minutes.
- Add turmeric, Agri Koli Masala and salt.
- Add the ground paste.
- Add hot water and cook for another 6-8 minutes.
- Add tomato and coriander leaves.
- Add kokum and simmer for a few minutes.
- And that’s it, your Valsad Prawn Curry is ready.
SPICE LEVEL:🌶🌶
