Prawns in double coconut cream curry...Kerala style

I have a similar recipe that it is from Goa, but this recipe is from Kerala, or I should say is Kerala style.

It has coconut milk and coconut cream, and that combination makes this dish so creamy and soft.

Prawns in double coconut cream curry...Kerala style

450 grams prawn

1 tsp Turmeric Powder

1 tsp Coriander Powder 

1 tsp Fennel Powder

1 tsp Cumin Powder

1 tsp dry kashmiri chili powder

2 medium size White Onion chopped

2.5 cm Ginger grated

4 garlic cloves grated

2 Green Chillies chopped

2 Tomatoes  chopped

1 can Coconut Milk

1 envelop dry coconut cream

Coriander Leaves chopped to garnish (optional)

salt

oil

1 tsp Mustard Seeds

4 Dried Red Kasmiri Chillies

15-20 Curry Leaves

Wash and clean the prawns. Set aside.

In a pot or big pan, warm the oil and add the mustard seeds. Once they are popping, add dried red chillies and curry leaves. Let it simmer for 5 minutes at low temperature. Add the onion, ginger, garlic, and let it simmer for 2-3 minutes. Add all the spices, and let it simmer for 2-3 minutes. Add the tomatoes, and cook them until they are soft. Add the coconut milk, and let it simmer at low temperature.

In a pan, add some oil, and cook the prawns 2 minutes per side. Transfer the prawns to the curry. In the liquid that is left from the cooking of the prawns, dissolve the powder coconut cream, and transfer it to the curry.

Correct it for salt and chili powder. ENJOY!