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Main Course

Kerala Style Prawn Curry

Cooked low and slow until the masala melds into the gravy, this prawn curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

Ingredientsfor 4 servings

1/2 Lb Prawns Chemmeen
2 cup Coconut — grated
1/2 tsp Fenugreek seeds (Uluva)
1 cup Shallots cut lengthwise (Kunjulli)
Ginger A small piece, smashed
4 - Green chillies
1 Stem Curry leaves
2 tbsp Coriander powder
1 tsp Chilly powder
1/2 tsp Turmeric powder
Tamarind juice, as needed
Coconut oil
Salt, to taste

Preparation

Step 1
Clean, devein the prawns and set aside.
Step 2
Pour oil into a pan and heat it or a kadai.
Step 3
Allow to crackle fenugreek seeds.
Step 4
Add grated coconut, curry leaves and two shallots.
Step 5
Give it a good stir before it turns brown.
Step 6
Add coriander powder, chilly powder and turmeric powder and give it a good stir.
Step 7
It shouldn`t turn brown.
Step 8
Grind them together into a fine paste.
Step 9
Heat up a deep bottomed vessel.
Step 10
Add prawns along with shallots, ginger, curry leaves and a tsp of oil.
Step 11
Add the ground paste, tamariind juice and salt with enough water to cook.
Step 12
Cook, until the prawns are done.
Step 13
Heat the oil in another small frying pan.
Step 14
Fry some finely sliced shallots.
Step 15
Pour it over the curry.
Step 16
Serve while still hot with rice.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Main Course

Kerala Style Prawn Curry

Ingredientsfor 4 servings

1/2 Lb Prawns Chemmeen
2 cup Coconut — grated
1/2 tsp Fenugreek seeds (Uluva)
1 cup Shallots cut lengthwise (Kunjulli)
Ginger A small piece, smashed
4 - Green chillies
1 Stem Curry leaves
2 tbsp Coriander powder
1 tsp Chilly powder
1/2 tsp Turmeric powder
Tamarind juice, as needed
Coconut oil
Salt, to taste

Preparation

Step 1
Clean, devein the prawns and set aside.
Step 2
Pour oil into a pan and heat it or a kadai.
Step 3
Allow to crackle fenugreek seeds.
Step 4
Add grated coconut, curry leaves and two shallots.
Step 5
Give it a good stir before it turns brown.
Step 6
Add coriander powder, chilly powder and turmeric powder and give it a good stir.
Step 7
It shouldn`t turn brown.
Step 8
Grind them together into a fine paste.
Step 9
Heat up a deep bottomed vessel.
Step 10
Add prawns along with shallots, ginger, curry leaves and a tsp of oil.
Step 11
Add the ground paste, tamariind juice and salt with enough water to cook.
Step 12
Cook, until the prawns are done.
Step 13
Heat the oil in another small frying pan.
Step 14
Fry some finely sliced shallots.
Step 15
Pour it over the curry.
Step 16
Serve while still hot with rice.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.