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Main Course

Kerala Tasty Prawn Curry

This homestyle prawn curry is built on a foundation of shallots fried dark in coconut oil and spices toasted until they release their full aroma. It tastes even better the next morning, spooned over cold leftover rice.

Ingredientsfor 5 servings

2 Lb Raw prawns
2 cup Coconut milk
1 tbsp Desicated coconut
1 tbsp Rice — ground
2 tbsp Ghee & oil mix
2 nos Onions — finely chopped
11/4 tbsp Garlic paste
1 tbsp Fresh ginger paste
2 tbsp Curry powder
1 tsp Chilly powder
Salt, to taste
8-9 nos Curry leaves
1/4 cup Fresh lemon juice
2 tbsp Fresh coriander leaves

Preparation

Step 1
Peel prawns and remove the veins.
Step 2
Dry roast the desicated coconut in heavy based pan until golden. Set aside.
Step 3
Do the same with the rice powder.
Step 4
When cooked, blend (using a blender) both of them with half a cup of the coconut milk and make into a paste.
Step 5
Heat the ghee in a pan and stir fry the curry leaves followed by the onions, garlic and ginger paste and fry until all ingredients Stir everything together thoroughly together.
Step 6
Add the curry powder, chilli powder and fry for a further 2 to 3 minutes on low heat.
Step 7
Add salt, coconut and rice paste and simmer for around 10 to 15 minutes.
Step 8
Add the prawns and cook for a further 15 minutes until the prawns are cooked.
Step 9
Take it off the heat. and add lemon juice and garnish with fresh coriander leaves.

Tip

Coconut oil and curry leaves at the very end, off the heat, give the curry its characteristic Kerala aroma. Never skip this final step.

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Main Course

Kerala Tasty Prawn Curry

Ingredientsfor 5 servings

2 Lb Raw prawns
2 cup Coconut milk
1 tbsp Desicated coconut
1 tbsp Rice — ground
2 tbsp Ghee & oil mix
2 nos Onions — finely chopped
11/4 tbsp Garlic paste
1 tbsp Fresh ginger paste
2 tbsp Curry powder
1 tsp Chilly powder
Salt, to taste
8-9 nos Curry leaves
1/4 cup Fresh lemon juice
2 tbsp Fresh coriander leaves

Preparation

Step 1
Peel prawns and remove the veins.
Step 2
Dry roast the desicated coconut in heavy based pan until golden. Set aside.
Step 3
Do the same with the rice powder.
Step 4
When cooked, blend (using a blender) both of them with half a cup of the coconut milk and make into a paste.
Step 5
Heat the ghee in a pan and stir fry the curry leaves followed by the onions, garlic and ginger paste and fry until all ingredients Stir everything together thoroughly together.
Step 6
Add the curry powder, chilli powder and fry for a further 2 to 3 minutes on low heat.
Step 7
Add salt, coconut and rice paste and simmer for around 10 to 15 minutes.
Step 8
Add the prawns and cook for a further 15 minutes until the prawns are cooked.
Step 9
Take it off the heat. and add lemon juice and garnish with fresh coriander leaves.