Kerala prawns curry Recipe

 INGREDIENTS

  

1 cup Prawns cleaned

1/4 tsp Turmeric powder

2 to 3 small pieces Fish tamarind / Kudampuli

Salt to taste

1/4 tsp Mustard seeds

2 sprig Curry leaves

2 tbsp Coconut bits

1 cup shallots,sliced

1 tbsp Ginger and garlic,crushed

1 or 2 Green chilies,sliced

Coconut oil as required

To roast and grind

1 cup Grated coconut

1.5 to 2 tbsp Kashmiri chili powder

1.5 tsp Coriander powder

1/4 tsp turmeric powder

INSTRUCTIONS

To roast and grind

• Heat 1 tsp oil in a heavy bottomed pan,add the grated coconut and fry stirring continuously over medium flame until it turns golden brown.

• Reduce the flame to low and add the kashmiri chilli powder,coriander powder and turmeric powder.Fry for about 1 minute stirring continuously to avoid burning.Switch off the stove.

• Immediately transfer this into a plate and allow to cool completely.

• Transfer the coconut mix into a blender jar.Grind to form a smooth paste.(If you are not able to grind it, add 1 or 2 tbsp of water as required.)Set aside until required.

• Wash and soak the tamarind in 1/2 cup water for about 5 minutes.In a pan/manchatti add the prawns,turmeric powder,few curry leaves,salt and fish tamarind along with the soaked water.Cook for about 5 to 8 minutes over medium flame.

• Add the roasted coconut paste to the prawns.Add sufficient quantity of water and bring it to a boil.

• Meanwhile heat 1 tbsp oil in a pan,add the mustard seeds and let it splutter.Add the curry leaves,coconut bits,shallots,ginger,garlic and green chilies.Add salt as required.Saute until the shallots turn golden brown over medium flame.

• Add this to the prawn curry and boil for another 5 minutes or until the gravy turns thick.

Serve with rice.