Kerala style prawn curry is one of our favorites. Perfect with little millets and a veggie side dish. We had with Kerala style lentils. This is my mom’s recipe. I am dedicating this post to my MOM who is an AMAZING home-chef from where I got the interest in cooking.
INGREDIENTS:
(serves 6-7 persons)
Fresh prawns- 250 g (cleaned)
Freshly grated coconut- 2 cups
Mild green chillies- 2
Indian shallots- 4
Garlic- 5-6 cloves
ginger- 1/4 ”
Kashmiri chilly powder- 1 Tsp
Coriander powder- 1/2 Tsp
Water- for blending (3/4- 1 cup)
Sea salt-
Kerala Tamarind (kudam puli)- 5-6 (It should be washed and soaked in water for few hours) I soak a lot and keep it in the refrigerator as we use it in some of our curries. If Kerala tamarind is not available, you can use raw mango.
FOR TEMPERING:
Indian shallots- 5 chopped
Dried red chillies- 3-4
Curry leaves- few
Coconut oil- 2 Tbsp
Mustard seeds- 3/4 Tsp
METHOD:
In a blender, blend all the ingredients except prawns and keep it aside. Make sure you blend really well. In another pot/pan cook prawns with little water and keep it aside. In a soapstone/claypot cookware or any cookware of your choice, pour the coconut mixture, add tamarind and cook in low heat until you see small bubbles. Stir occasionally. Add cooked prawns to this mixture. Stir continuously. Let it cook for 2-3 minutes. Turn off the heat and keep it aside.
For tempering: In a hot pan, add coconut oil. Once the oil is hot, add mustard seeds. Reduce the heat and add all the other ingredients. Saute until the shallots turn light brown. Pour this on top of the curry. Mix really well.
Delicious coconut prawns is ready!
TEALTHY: Tasty & Healthy 