Friday, 11 October 2013

Prawn Curry with Corn Salad

I made this dish at least 2-3 months back when my parents brought large juicy prawns while returning from their trip to Kerala. Being from Mumbai I find seafood in Bangalore extremely expensive and not so fresh too…hence we have curtailed our seafood intake. Most often we have fresh water fish which I have taken to after marriage.

The recipe I have followed is what I saw on a television cookery contest. The result was very nice especially the accompaniment of the corn salad.


1/2  cup grated coconut,
3 tbsp coriander seeds,
1 tbsp cumin seeds,
6 dry red chillies,
1 tsp sesame seeds,
2 tbsp oil,
1 sliced onion,
1 tsp chilli powder,
2 medium-sized potatoes,
16 prawns (medium to large sized),
2 tsp ginger garlic paste
4-5 kokams
1 tsp garam masala powder
1 ½ cup thick coconut milk,

For Corn Salad

½ tsp oil,
½ tsp mustard seeds,
1 pinch asafoetida,
1 small chopped onion,
2 chopped green chillies,
10-12 curry leaves,
2 cups boiled corn kernels,
1 chopped red bell pepper,
1 small chopped tomato,
Salt to taste,
Juice of a lemon,
1 tsp chaat powder,
Some chopped coriander leaves


Shell and devein the prawns.

Dry roast the grated coconut, coriander seeds, cumin seeds, dry red chilli and sesame seeds. Let it cool.

Heat ½ tbsp oil and sauté the sliced onion till golden brown in colour. Let this cool too. When cool grind the fried coconut mixture and fried onion to a smooth paste, adding water as required.

Heat the remaining oil and add the paste, chilli powder and ginger garlic paste. Fry for 5 minutes.

Peel and dice the potatoes and add it to the masala and mix well. When the potatoes are half done, add water if required. Then add the prawns, kokam and garam masala powder.

Add coconut milk and let it simmer of 8-10 minutes. Turn off heat.

Serve it with the corn salad.

Goes best with plain rice.

For the Corn Salad

Heat oil and add the mustard seeds, asafoetida, onion, green chillies and curry leaves.

Sauté for a few minutes and add corn kernels and chopped red bell pepper.

Add chopped tomato and season with salt, lemon juice, chaat powder and fresh coriander.