This is a delicious, and quick curry, easy to assemble and full of taste.

I had the curry leaves in the freezer and I substituted the fresh coconut by dry one. After roasting the coconut with the spices I added water and blended it well. I blended it again after 5 minutes that the coconut adsorbed the water.

For decoration and little color I added a few halved cherry tomatoes just before serving!

Great recipe Parvathy


Prawns – 10 to 12 numbers if small , if tiger prawns use 7 or 8
Tamarind- a small gooseberry size
Grated coconut- half cup ( I used dried, but I added half cup water before blending)
Whole pepper corns- 1 teaspoon
Paprika – 1 /2 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder- a pinch
Coconut Oil- 1 teaspoon
Onion – if using small onions just 2 , if using big white onions 1 tablespoon chopped
Curry Leaves – 2 sprigs (about 12 leaves)

Source: https://crackleandtemper.wordpress.com/2015/06/22/konju-theeyal-shrimp-in-a-spicy-roasted-coconut-curry/ by Parvathy V Nair