- Submitted by Aniket Daptardar
(Chandraseniya Kayastha Prabhu [CKP] style coconut prawns with spices)
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CKP is an ethnic community from Maharashtra, also known as Chandraseniya Kayastha Prabhu. These group of prople love to eat good food. Being n the coastal region, their cuisine includes many seafood and meat preparations. There are many vegetable preparations also that include meat or prawns. Here is a traditional recipe of Coconut Prawns from the CKP community cuisine.
Recipe For CKP Coconut Prawns
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4
Ingredients
- Cleaned Prawns - 500 gms
- Oil (vegetable or coconut) - 2 tbsp
- Onion - 2 large (grated or pureed)
- Garlic - 3 large cloves (grated)
- Dried Kashmiri chillies - 4 (chopped finely)
- Cumin powder - 1 tsp
- Turmeric Powder - 1/4 tsp
- Kashmiri Chilli powder (or Paprika) - 2 tsp
- Yogurt - 1/4 cup
- Coconut Milk Powder (or Coconut Paste) - 1/4 cup
- Cumin Seeds - 1 tsp
- Garam Masala (1 cardamom, 2 cloves, 1/2" cinnamon) - powdered
- Salt - as required
Method
- Heat oil in a saucepan or frying pan. Add cumin seeds.
- Add grated onion, grated garlic and chopped chillies. I prefer to coarsely crush these three together.
- Sauté until onions starts to turn golden.
- Add the turmeric powder, kashmiri chili powder, cumin powder and salt.
- Add prawns, little water and curd. Mix well, cover and cook for around 8-10 minutes on medium flame until almost cooked.
- Add coconut powder (or coconut paste) along with fresh garam masala.
- Stir well and cook for further 5 minutes until prawns are smothered in the sauce and oil separates from the gravy.
Detailed Steps to make Coconut Prawns
Take cumin seeds, grated onion, grated garlic and chopped chillies in a mixie jar and coarsely crush together.
Heat oil in a saucepan or frying pan and pop some cumin seeds. Add this crushed paste.
Sauté until onions starts to turn golden. Add the turmeric powder, kashmiri chili powder, cumin powder and salt.
Add prawns and curd. Saute for 3-4 minutes.
Add little water, cover and cook for around 8-10 minutes on medium flame until almost cooked.
Add coconut powder (or ground coconut paste) along with fresh garam masala.
Stir well and cook for further 5 minutes until prawns are smothered in the sauce and oil separates from the gravy.
Tips
- The original recipe calls for pounding fresh spices and adding it at the end. If you are patient enough, pound it fine. Add it at the end along with coconut paste. Instead of this you can add ready made spice powders - scant amount of cardamom, clove and cinnamon powder. Freshly pounded spices give it a fresh aroma than the ready powdered spices.
- Original recipe also doesn’t call for dried chillies. Adding dried chillies and chilli powder makes it really hot. So add paprika along with the dried red chillies or omit the dried ones as per your taste.
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