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Main Course

Prawn Curry With Coconut

A traditional Kerala curry where prawn simmers gently in a spiced coconut gravy until every piece soaks up the flavours. The curry leaves and raw coconut oil finish add that characteristic Kerala fragrance.

Ingredientsfor 4 servings

Ingredients for Prawn Curry
25 g Tamarind 1 oz (Puli)
450 g Prawns 1 lb) (peeled, Chemmeen
50 g Coconut 2 oz — grated
400 ml Water 14 fl oz
25 g Creamed coconut 1 oz, thick coconut milk with very less water
100 g Frozen peas 4 oz
4 - Curry leaves
1 nos Green chilly deseeded and — cut into half
40 g Fresh ginger root 1.5 oz) (peeled and — finely chopped
2 nos Tomato skinned and — diced
25 g Ghee 1 oz
Or
2 X Oil 2 Tbsp
1 tsp Fenugreek seeds (Uluva)
2 tsp Coriander seeds
2 nos Whole red chillies , small — optional
Salt, to taste
1 nos Onion peeled and chopped, large

Preparation

Step 1
Soak the tamarind pods in a teacup of hot water for 10 - 15 minutes and extract the pulp.
Step 2
Rinse the prawns and drain well.
Step 3
Put the desiccated coconut in a bowl with 300 ml/0.5 pint of the water and leave for about 10 minutes.
Step 4
Blend the desiccated coconut with the soaking liquid and strain to get a creamy milk. Set the leftover pulp on one side.
Step 5
Place the creamy milk in a saucepan.
Step 6
Add the creamed coconut, peas, curry leaves, green chilly, ginger, tomatoes and tamarind pulp.
Step 7
Cover and allow to simmer for 10 - 15 minutes.
Step 8
Heat 1 x 5 ml spoon/1 tsp of the ghee or oil in a separate pan.
Step 9
Gently fry the fenugreek seeds, coriander and red chillies, until the fenugreek turns light brown.
Step 10
Do not let the mixture burn and darken.
Step 11
Remove from the heat and allow to cool.
Step 12
Blend this mixture with the reserved coconut pulp and the remaining water to make a fine paste.
Step 13
Heat a further 1 x 15 ml/1 Tbsp of the ghee or oil.
Step 14
Fry the prawns, until dry.
Step 15
Add the blended paste and gently fry for 5 - 6 minutes.
Step 16
Transfer and stir this into the simmering coconut milk mixture.
Step 17
Add salt.
Step 18
Simmer, covered, for 15 - 20 minutes.
Step 19
Before serving, fry the onion in the remaining ghee or oil and spoon it over the prawn curry.
Step 20
If preferred, remove the chilli halves.
Step 21
Serve Prawn Curry with boiled rice.

Tip

For a thicker gravy, cook uncovered on medium heat for the last few minutes. For a thinner consistency, add a splash of warm water.

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Ingredientsfor 4 servings

Ingredients for Prawn Curry

25 g Tamarind 1 oz (Puli)

450 g Prawns 1 lb) (peeled, Chemmeen

50 g Coconut 2 oz — grated

400 ml Water 14 fl oz

25 g Creamed coconut 1 oz, thick coconut milk with very less water

100 g Frozen peas 4 oz

4 - Curry leaves

1 nos Green chilly deseeded and — cut into half

40 g Fresh ginger root 1.5 oz) (peeled and — finely chopped

2 nos Tomato skinned and — diced

25 g Ghee 1 oz

2 X Oil 2 Tbsp

1 tsp Fenugreek seeds (Uluva)

2 tsp Coriander seeds

2 nos Whole red chillies , small — optional

Salt, to taste

1 nos Onion peeled and chopped, large

Preparation

Step 1

Soak the tamarind pods in a teacup of hot water for 10 - 15 minutes and extract the pulp.

Step 2

Rinse the prawns and drain well.

Step 3

Put the desiccated coconut in a bowl with 300 ml/0.5 pint of the water and leave for about 10 minutes.

Step 4

Blend the desiccated coconut with the soaking liquid and strain to get a creamy milk. Set the leftover pulp on one side.

Step 5

Place the creamy milk in a saucepan.

Step 6

Add the creamed coconut, peas, curry leaves, green chilly, ginger, tomatoes and tamarind pulp.

Step 7

Cover and allow to simmer for 10 - 15 minutes.

Step 8

Heat 1 x 5 ml spoon/1 tsp of the ghee or oil in a separate pan.

Step 9

Gently fry the fenugreek seeds, coriander and red chillies, until the fenugreek turns light brown.

Step 10

Do not let the mixture burn and darken.

Step 11

Remove from the heat and allow to cool.

Step 12

Blend this mixture with the reserved coconut pulp and the remaining water to make a fine paste.

Step 13

Heat a further 1 x 15 ml/1 Tbsp of the ghee or oil.

Step 14

Fry the prawns, until dry.

Step 15

Add the blended paste and gently fry for 5 - 6 minutes.

Step 16

Transfer and stir this into the simmering coconut milk mixture.

Step 17

Add salt.

Step 18

Simmer, covered, for 15 - 20 minutes.

Step 19

Before serving, fry the onion in the remaining ghee or oil and spoon it over the prawn curry.

Step 20

If preferred, remove the chilli halves.

Step 21

Serve Prawn Curry with boiled rice.