Already I have shared few prawn recipes, but this completely different from others. Usually we use throw out the prawn/shrimp head, already I have shared a recipe about prawn head fry and again here in this one also we are going make use of the prawn head. I have ground the prawn head with a cup of water, drained and cooked with curry.

The aroma of this curry would be unbeatable, also it tastes delicious, also a good try with prawn head. Let us move on to the recipe…

Prawn/Shrimp Curry – Tuticorin Style

Ingredients:

• Prawns/Shrimps – ½ kg
• Onions – 2 nos
• Garlic – 4 cloves
• Chili powder – 1 ½ tsp
• Coriander powder – 2 tsp
• Turmeric powder – ½ tsp
• Coconut milk (thick) – 1 cup
• Bay leaf – 1 no
• Star anise – 1 no
• Cloves – 3 nos
• Cinnamon – 1” inch stick
• Cardamom – 1 no
• Curry leaves – two sprigs
• Salt to taste
• Oil – 1 tbsp

Prawn head to be ground

with garlic

With spices

With onions

With curry leaves

Ground prawn head getting strained

Strainde prawn head mixture with coconut milk and spice powders

With coconut milk mixture

Prawns getting cooked

Done

Prawn/Shrimp Curry – Tuticorin Style

Preparation:

• Clean the prawns/shrimps, take out the head and keep it separately.
• Take the prawn head with two cup of water and grind it the blender.
• Drain the ground mixture, transfer it a mixing bowl, add in a tsp of chili powder, coriander powder, turmeric powder and salt followed by the coconut milk. Mix it well, so that there would be no lumps of spice powders.
• Peel and finely chop the onions, garlic and ginger.
• Heat oil in kadai, add in the chopped garlic and cook for few mins.
• Add in bay leaf, cloves, cardamom, cinnamon, star anise and wait until they crackle.
• Add in the onions and curry leaves, cook until the onions turn golden brown.
• Pour in the coconut milk mixture, cover and cook until the raw smell goes off and it comes to semi thick consistency.
• Add in the prawns/shrimps, cover and cook until the prawns are half cooked.
• Remove the lid and keep in medium flame, wait until the oil separates and floats on the top of the curry.
• Sprinkle a chopped coriander leaves and cover with the lid.

Serve hot with steamed rice.