Authentic Konkani Sol Kadhi Prawn Curry
A vibrant coastal Konkani delicacy featuring tender prawns simmered in a tangy, spiced coconut and kokum milk. This aromatic curry offers a perfect balance of coastal heat and refreshing sourness, best enjoyed with steamed rice.
45min
Total Time
4
Servings
Konkani
Cuisine
Recipe
1
Soak the dried kokum petals in half a cup of warm water for about 15 minutes to extract the tangy juice.
2
In a blender, combine the grated coconut, dry red chillies, coriander seeds, cumin seeds, garlic, ginger, and turmeric powder with a little water to form a smooth paste.
3
Extract thick coconut milk from the ground paste by straining it through a muslin cloth, then set aside. Repeat with a bit more water for a thin coconut milk extract.
4
Heat coconut oil in a clay pot or heavy-bottomed pan over medium heat.
5
Add the thin coconut milk extract and bring it to a gentle simmer, ensuring it does not curdle.
6
Add the cleaned prawns and salt, cooking for about 4-5 minutes until they turn pink and opaque.
7
Pour in the thick coconut milk and the soaked kokum water, stirring gently.
8
Simmer on low heat for another 2 minutes, then remove from heat. Garnish with freshly chopped coriander leaves and serve hot with steamed rice.
Ingredients
500 grams medium prawns, cleaned and deveined
1 cup fresh grated coconut
5-6 dried kokum petals soaked in warm water
4-5 dry red chillies (Byadagi)
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
4-5 cloves garlic
1/2 inch ginger
1/4 teaspoon turmeric powder
2 tablespoons coconut oil
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.