Prawn Varuval
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
- 12 - Prawns Chemmeen
- 1" piece Ginger
- 6 - Garlic cloves
- 1 tsp Cumin powder (Jeerakam)
- 1 tbsp Tamarind pulp (Puli)
- 2 tbsp Red chilly powder
- Salt, to taste
- 2 tbsp Rice flour
- 1/4 cup Oil
- 1 tbsp Lemon juice
Preparation
Step 1
Wash the prawns and pat it dry.
Step 2
Mix together ginger-garlic paste, cumin powder, tamarind pulp, red chilly powder, salt and rice flour.
Step 3
Blend 2 tbsp of oil into the above mixture.
Step 4
Marinate the prawns in this mixture for at least 2 hrs, preferably in the refrigerator.
Step 5
Pour oil into a pan and heat it.
Step 6
Add marinated prawns and cook for a min on a high heat.
Step 7
Turn over the prawns and cook for another min.
Step 8
Reduce heat and cook for 2 - 3 minutes., turning prawns occasionally for uniform cooking.
Step 9
Remove, drain onto an absorbent kitchen towel or paper.
Step 10
Sprinkle lemon juice. Serve hot.
Tip
Seafood cooks in minutes. The single biggest mistake is overcooking — the moment fish turns opaque or prawns curl and go pink, they are done.
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