Introduction:
Prawns Tikhala is a flavorful coastal Indian curry that showcases the deliciousness of prawns in a rich, spicy, and tangy coconut-based gravy. This dish is particularly popular in Maharashtra and Goa, where seafood is a staple, and the use of fresh coconut and spices adds depth and complexity to the curry. Prawns Tikhala pairs perfectly with steamed rice, chapati, or even traditional Indian bread like bhakri.
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Ingredients:
For the Prawns:
500 grams prawns, cleaned and deveined
1/2 teaspoon turmeric powder
Salt to taste
For the Tikhala Gravy:
2 tablespoons coconut oil or vegetable oil
1 large onion, finely chopped
2 medium tomatoes, finely chopped
2 green chilies, slit lengthwise
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1 teaspoon garam masala powder
1 cup coconut milk
1 tablespoon tamarind paste
Salt to taste
Fresh coriander leaves, chopped, for garnish
Instructions:
Marinating the Prawns:
Rinse the prawns under cold water and pat them dry. Marinate them with turmeric powder and salt. Set aside for 15-20 minutes to allow the prawns to absorb the flavors.
Preparing the Tikhala Gravy:
Heat the oil in a large pan over medium heat. Add the finely chopped onions and sauté until they turn golden brown.
Add the ginger-garlic paste and slit green chilies, and cook for another 2-3 minutes until the raw aroma of the ginger-garlic paste disappears.
Stir in the chopped tomatoes and cook until they become soft and the oil starts to separate from the masala.
Add turmeric powder, red chili powder, coriander powder, and cumin powder to the mixture. Cook for another 2-3 minutes, stirring continuously to ensure the spices blend well and don’t burn.
Cooking the Prawns:
Add the marinated prawns to the pan. Sauté them for 2-3 minutes until they turn pink and start to curl up.
Pour in the coconut milk, stirring gently to mix everything together. Bring the curry to a gentle simmer.
Add the tamarind paste and salt to taste. Let the curry simmer for about 10 minutes, allowing the prawns to cook fully and the gravy to thicken.
Final Touches:
Sprinkle garam masala powder over the curry and stir gently.
Garnish with freshly chopped coriander leaves.
Serving:
Serve the Prawns Tikhala hot with steamed rice, chapati, or any other Indian bread of your choice. The creamy, spicy, and tangy flavors of the gravy complement the sweetness of the prawns, making it a delicious meal that’s perfect for any occasion.
Conclusion:
Prawns Tikhala is a delightful seafood dish that brings the authentic flavors of the Indian coast to your kitchen. The combination of spices, coconut milk, and tamarind creates a rich and balanced curry that highlights the tender prawns beautifully. Whether you’re a seafood enthusiast or trying out coastal Indian cuisine for the first time, Prawns Tikhala is sure to impress with its vibrant taste and aroma.
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