Red Palak and Prawns Curry or Tonak
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Red Palak and Prawns Curry or Tonak is a coconut based recipe in which prawns and red palak are cooked with ground coconut and spices. The result is an excellent main course dish which is savored with Pao in Goa.
Ingredients
  • Red Palak: 2 bunches washed and chopped
  • Prawns : 1 cup small shelled and deveined
  • Onion : 2 big
  • Whole Masoor: ¾ cup
  • Cinnamon : ½ inch piece
  • Cloves : 4
  • Peppercorns : 10-12
  • Bay Leaf: 1
  • Coriander seeds: 2-3 tsp
  • Fennel Seeds: 1 tsp
  • Garlic : 2 cloves finely chopped
  • Ginger: ¼ inch piece
  • Scraped Coconut: 1 cup
  • Dry Red Chilies: 5 small
  • Tamarind: 1 marble sized ball
  • Turmeric Powder: 1 and ½ tsp
  • Chili Powder: 1 tsp
  • Salt: to taste
Instructions
  1. Apply ½ tsp turmeric powder and 1 tsp chili powder to prawns and keep aside.
  2. Wash and soak the masoor in sufficient water for 6-8 hours. Pressure cook the masoor with ½ tsp salt for 2-3 whistles till cooked.
  3. In a pan, mix together the red palak, 1 finely chopped onion, prawns, salt to taste and ¾ -1 cup of water and cook for a few minutes till the prawns are cooked.
  4. Add the cooked masoor to the palak and mix well. Add the ground mixture from step 3 and mix well.
  5. Add 1 tsp turmeric powder and salt to taste. Bring to boil.
  6. If the gravy looks too dry, you can add a little water.
  7. Garnish with coriander
Notes
I have used the above measurements of spices several times in India with perfect results. However, sometimes the spices are much stronger (for e.g in the Gulf where I live now). In that case you might want to reduce the spices. I usually reduce the stronger spices by around 25% when I make tonak in Bahrain.You may increase or decrease the chilies based on what suits your taste.
You may increase or decrease the chilies based on what suits your taste.
Recipe by YourHungerStop at https://www.yourhungerstop.com/red-palak-and-prawns-curry-or-tonak/