Prawn Balls With Coconut Covering
Fresh prawn cooked the Kerala way — with coconut, curry leaves, and a tartness that comes from kudampuli or tamarind. Coastal Kerala cooking at its simplest and best.
Ingredientsfor 4 servings
- 250 g Prawns
- 1 nos Onion — chopped
- 2 nos Green chillies — chopped
- 1/2 tsp Chilly powder
- 1/2 tsp Turmeric powder
- 1 nos Tomato — chopped
- Salt, to taste
- Oil, to taste
- 300 g Rice flour
- Salt, to taste
- 1/2 tsp Cumin seeds (Jeerakam)
- Hot water To knead
- Coconut — grated
Preparation
Step 1
For preparing prawn balls with coconut covering, cook prawns with salt and water.
Step 2
Cook onion, chilly powder, turmeric and green chillies. Add tomato and fry again.
Step 3
Add cooked prawns and give it a good stir.
Step 4
Make it a dry masala.
Step 5
For preparing covering, boil water and add little salt.
Step 6
Add rice flour, jeerakam and knead well. Make balls out of it.
Step 7
Press it and fill masala. Cover off balls and coat with coconut.
Step 8
Cook it in a steamer.
Step 9
Serve while still hot as a snack.
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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