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Main Course

Prawns 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 2 servings

1/4 kg Prawns Chemmeen
1 nos Onion chopped, medium
1 nos Tomato chopped, medium
1/2 tsp Turmeric powder
1 tsp Chilly powder
2 tsp Coriander powder
2 nos Green chillies
Curry leaves
2 nos Garlic pods — crushed
Salt, to taste
1 tbsp Coconut oil
1/2 cup Coconut
Tamarind paste A lemon size — soaked in water
Or
4 small Kukum star Kudampuli

Preparation

Step 1
Clean the fish.
Step 2
Fry coconut with one pinch fennel seeds, 3 small onions and curry leaves till brown in 1 tsp of coconut oil.
Step 3
Blend it with water.
Step 4
Coconut should be grated well.
Step 5
Dry roast all the three powders.
Step 6
Mix this with onion, tomato, crushed garlic, coconut blended, tamarind paste and salt.
Step 7
Add 1 1/2 cups of water.
Step 8
Cook, till the onion and tomato is well done and the curry becomes little thick.
Step 9
Add prawns and cook till done.
Step 10
Do not cook too much. It will become hard.
Step 11
Add green chillies.
Step 12
Warm coconut oil in a pan.
Step 13
Fry 3 chopped small onions and curry leaves. Pour into the curry.

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

Prawns Curry

Ingredientsfor 2 servings

1/4 kg Prawns Chemmeen
1 nos Onion chopped, medium
1 nos Tomato chopped, medium
1/2 tsp Turmeric powder
1 tsp Chilly powder
2 tsp Coriander powder
2 nos Green chillies
Curry leaves
2 nos Garlic pods — crushed
Salt, to taste
1 tbsp Coconut oil
1/2 cup Coconut
Tamarind paste A lemon size — soaked in water
Or
4 small Kukum star Kudampuli

Preparation

Step 1
Clean the fish.
Step 2
Fry coconut with one pinch fennel seeds, 3 small onions and curry leaves till brown in 1 tsp of coconut oil.
Step 3
Blend it with water.
Step 4
Coconut should be grated well.
Step 5
Dry roast all the three powders.
Step 6
Mix this with onion, tomato, crushed garlic, coconut blended, tamarind paste and salt.
Step 7
Add 1 1/2 cups of water.
Step 8
Cook, till the onion and tomato is well done and the curry becomes little thick.
Step 9
Add prawns and cook till done.
Step 10
Do not cook too much. It will become hard.
Step 11
Add green chillies.
Step 12
Warm coconut oil in a pan.
Step 13
Fry 3 chopped small onions and curry leaves. Pour into the curry.

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.