Vegetable Koottu
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 3 servings
- Snake guard 1 cup
- Beans 1 cup
- Green chilly 4
- Onion half
- Dried red chilly powder 2 tsp
- Prawns 1/4 kg
- Mustard 1 tsp
- Shallot 8
- Curry leaves 1 sprig
- Turmeric powder 1 tsp
- Salt, to taste
Preparation
Step 1
Grind shallot and green chilly.
Step 2
Slice and wash vegetables. Drain off water.
Step 3
Heat a pan and pour oil. When its hot, add mustard.
Step 4
When it allow to crackles pour onion, shallot and green chilly.
Step 5
Cook it, stirring well and add prawns to it.
Step 6
Cook for 2 to 3 minutes.
Step 7
Pour the vegetables.
Step 8
Add turmeric powder,dried red chilly powder and salt to it.
Step 9
Give it a good stir.
Step 10
Close the pan and put in low flame.
Step 11
After 5 minutes check vegetables and pour little water if needed.
Step 12
Again close the pan and wait until it gets cooked.
Step 13
When our dish gets ready.
Step 14
Transfer to the serving plate.
Tip
Never stir a fish curry with a spoon. Shake the pot gently to coat the pieces — stirring breaks them apart.
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