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Madras Shrimp or Prawn Curry


  • 25 medium shrimps / prawns cleaned and deveined
  • 8 oz of grated coconut
  • 1 nickel size of tamarind
  • 4 whole red chilli
  • 1 medium onion Chopped
  • 8 cloves garlic
  • 1 inch ginger
  • 1 tsp of mustard seeds
  • 10 curry leaves
  • 1/2 tsp of sugar
  • 2 tbsp of xacuti powder
  • 3/4 cup of water
  • salt to taste
  • oil for cooking


  • Toast the coconut on a heated non stick pan till light brown.
  • Add 3/4 cup water and toasted coconut, ginger, garlic and grind it for 15 to 20 seconds in a grinder or food processor.
  • Heat oil in a pot add the mustard seeds, red chilli cover till you hear the mustard seeds popping once done, take off the lid and add the diced onion and saute till light brown.
  • Add the xacuti masala and saute for 1 minute, then add the ground coconut and saute for 2-3 minutes. Cover and cook for another 5 minutes.
  • Next add the shrimps and salt to taste and cook for another 5 minutes till the shrimps / prawns are done.
  • Finally add the curry leaves. Serve with rice or chapati or naan.
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