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Main Course

Capsi N Prawns

The smell of prawn cooking in coconut oil with curry leaves is the smell of every fishing village kitchen in Kerala. Quick to cook, deeply satisfying, and always served with hot rice.

Ingredientsfor 2 servings

1 Lb Prawns Chemmeen
3 nos Onion medium
1 cup Coconut — grated
5 nos Garlic pods
3/4" piece Ginger
2 nos Tomato medium
2 nos Capsicum — cut into cubes, green
2 - Red chilly powder
1/4 tsp Turmeric powder
Salt, to taste
2 - Oil
3 Stems Coriander leaves

Preparation

Step 1
Marinate prawns with red chilly powder, salt and turmeric powder. Set aside for minimum half n hour.
Step 2
Warm the oil in a pan.
Step 3
Add chopped onions and cook them well.
Step 4
Add crushed ginger and garlic and keep stirring.
Step 5
Add finely cut tomatoes and allow the tomatoes to set in.
Step 6
Add the marinated prawns and cover with a lid.
Step 7
Allow it to cook.
Step 8
When almost done, add grated coconut.
Step 9
Finally, add capsicum and remove from fire, when the capsicum too is done.
Step 10
Garnish with coriander leaves.
Step 11
Serve while still hot with chappathi, roti, naan and the like!

Tip

A clay pot gives fish curry a distinctive taste that metal pans cannot replicate. If you have a manchatti, use it.

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Main Course

Capsi N Prawns

The smell of prawn cooking in coconut oil with curry leaves is the smell of every fishing village kitchen in Kerala. Quick to cook, deeply satisfying, and always served with hot rice.

Ingredientsfor 2 servings

1 Lb Prawns Chemmeen
3 nos Onion medium
1 cup Coconut — grated
5 nos Garlic pods
3/4" piece Ginger
2 nos Tomato medium
2 nos Capsicum — cut into cubes, green
2 - Red chilly powder
1/4 tsp Turmeric powder
Salt, to taste
2 - Oil
3 Stems Coriander leaves

Preparation

Step 1
Marinate prawns with red chilly powder, salt and turmeric powder. Set aside for minimum half n hour.
Step 2
Warm the oil in a pan.
Step 3
Add chopped onions and cook them well.
Step 4
Add crushed ginger and garlic and keep stirring.
Step 5
Add finely cut tomatoes and allow the tomatoes to set in.
Step 6
Add the marinated prawns and cover with a lid.
Step 7
Allow it to cook.
Step 8
When almost done, add grated coconut.
Step 9
Finally, add capsicum and remove from fire, when the capsicum too is done.
Step 10
Garnish with coriander leaves.
Step 11
Serve while still hot with chappathi, roti, naan and the like!