This recipe features a delicious Kerala-style prawns curry, cooked with a rich blend of aromatic spices, shallots, coconut, and Malabar tamarind. It's a flavorful and tangy dish perfect to be served with rice.
All Ingredients - Main Ingredients
Coconut oil4 tbsp
Mustard seeds1/2 tsp
Fenugreek seedsPinch
Curry leavesFew
Sliced shallots20
SaltTo taste
Sliced coconut1/4 cup
Chilli2 pieces
Turmeric powder1/4 tsp
Ginger crushed1/2 piece
Garlic cloves15
Kashmiri chilli powder2 tsp
Coriander powder1 tbsp
Pepper powder1 tsp
Cumin powderPinch
Small tomatoes2
Malabar tamarind (kudam puli)1/2 piece
Hot water1 cup
Prawns300 g
⚠ Contains Allergens
shellfish
Step-by-Step Instructions
Step 1: Heat Oil and Temper Spices
Heat coconut oil in a pot. Once hot, add 1/2 tsp mustard seeds and let them splutter. Then add a pinch of fenugreek seeds and a few curry leaves, stirring until fragrant.
Step 2: Sauté Aromatics and Coconut
Add 20 sliced shallots to the pot and sauté until they turn light golden brown, about 3-4 minutes. Add salt to taste, 1/4 cup sliced coconut, 2 pieces of chilli, 15 cloves of garlic, and 1/2 piece of crushed ginger. Continue to sauté for another 3-4 minutes until the shallots are well browned and the coconut is lightly toasted.
Step 3: Add Spices and Tomatoes
Stir in 1/4 tsp turmeric powder, 2 tsp Kashmiri chilli powder, 1 tbsp coriander powder, 1 tsp pepper powder, and a pinch of cumin powder. Sauté the spices for about 30 seconds until aromatic. Then add 2 small chopped tomatoes and cook, stirring occasionally, until the tomatoes soften and the mixture forms a thick paste, about 5-7 minutes.
Step 4: Add Tamarind and Water
Add 1/2 piece of Malabar tamarind (kudam puli) to the mixture. Pour in 1 cup of hot water and stir well. Bring the curry to a gentle boil.
Step 5: Cook Prawns
Carefully add the prawns to the boiling curry. Stir gently to combine. Cover the pot with a lid and let it simmer for 5-7 minutes, or until the prawns are cooked through and tender.
Step 6: Finish and Serve
Uncover the pot and give the curry a final stir. Drizzle a little more coconut oil over the top for added flavor. Serve the hot prawns curry with rice.
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