Prawns With Mixed Vegetables
The smell of prawn cooking in coconut oil with curry leaves is the smell of every fishing village kitchen in Kerala. Quick to cook, deeply satisfying, and always served with hot rice.
Ingredientsfor 4 servings
- ½ cup Prawns
- 1 cup Beans 1 cm pieces
- 1 cup Cucumber or Chayote squash 1 cm cubes
- 1 cup Green peas/Black eyed peas
- 4 nos Small Onions (Kunjulli)
- ½ tsp Chilly powder
- ¼ tsp Turmeric powder
- Salt, to taste
- 1 cup Coconut — grated
- 1 tbsp Coconut oil
- 1 tsp Tamarind extract (Puli)
Preparation
Step 1
Cook all vegetables and prawns with tamarind extract and turmeric powder with enough water.
Step 2
Meanwhile, grind coconut with onion and chilly powder to a fine paste.
Step 3
Add this to the vegetables along with salt and cook on medium heat till gravy is thickened.
Step 4
Add coconut oil.
Step 5
Serve while still hot with rice.
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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