I have not come across any person who does not like prawns. I believe this is the King of all seafood dishes as it is very popular for its size and taste. Easy to cook and clean prawns are a local delicacy in Mangalore. They come in different sizes and are costly too. Tiger prawns or Jumbo prawns are the most famous ones.
About 5 years back when I first visited Mangalore from UK, my father prepared this dish for us. I just could not stop licking my fingers. The aroma of Ginger, Garlic and Curry leaves along with the blend of freshly grated coconut added an extra flavor to delicious mouth watering prawns. This is my house special and I wanted to celebrate the century likes on Facebook with this special recipe that is very close to my heart.
- 20 fresh King Prawns, washed well and de-veined (alternatively you can use frozen prawns)
- Large Onions 2, sliced
- 1 Tomato chopped
- 6 Garlic Cloves finely chopped
- 1″ piece Ginger finely chopped
- 1 tbsp soya sauce
- 1 tbsp fish sauce
- 1/4 fresh grated coconut
- 2 tbsp of Bafat powder
- 1 tsp turmeric
- few curry leaves
- Coriander leaves for garnishing
- Salt to taste.
- Take the de-veined prawns in a bowl add a little salt and turmeric powder. Marinate this and keep it in the fridge overnight. If not at least for 1 hour .
- Heat oil in a pot, add the curry leaves along with the chopped ginger and garlic. Fry this well until the garlic turns a little brown. Add the sliced onions and fry it golden brown.
- Now add the chopped tomato, long with the bafat powder, soya sauce and fish sauce. Fry this for 3-4 minutes or until the tomatoes are soft and mushy.
- In the meanwhile wash the prawns well and remove the turmeric and salt.
- Add prawns to the mixture, stir well and bring this to a boil.
- Add the grated coconut and adjust the salt as required.
- Bring this to another boil.
- Garnish with chopped coriander leaves. Enjoy the century special hot