Kerala is known for its sea food delicacies. Prawns coconut milk curry is another specialty of God’s own country which is cooked in coconut milk with kokum. It can be served with rice, Appam, idiappam, pathiri, roti etc.
Ingredients
1. Prawns cleaned – 250 gm
2. Kokum (soaked in ½ cup water) – 2 small pieces
3. Ginger crushed – 1 Tbsp
4. Garlic crushed – 1 tsp
5. Coconut bites – ½ cup
6. Green chilli slitted – 4
7. Sliced shallots or onions – ½ cup
8. Turmeric powder – 1 tsp
9. Chilli powder – 1 tsp
10. Pepper powder – ½ tsp
11. Garam masala – ½ tsp
12. Thin coconut milk – 1 cup
13. Thick coconut milk – ½ cup
14. Salt
For tempering
1. Oil – 1 Tbsp
2. Mustard seeds – ½ tsp
3. Dry red chilli – 2
4. Fenugreek seeds (methi) – a pinch
5. Curry leaves
6. Sliced onion/shallots – ½ cup
7. Turmeric powder – ½ tsp
8. Chilli powder – 1 tsp
9. Coriander powder – 1 tsp
Preparation
1. Mix prawns with onion, ginger, garlic, green chillies, turmeric powder, chilli powder, garam masala powder, pepper powder, curry leaves, coconut bites and salt and keep aside for marination for 30 minutes.
2. Then add the soaked kokum long with its water and the thin coconut milk and cook covered on medium flame for 8-10 minutes.
3. Add thick coconut milk and allow it to boil and then remove from fire.
4. Heat 1 Tbsp oil in a pan. Crackle mustard seeds, fenugreek seeds, red chillies, curry leaves and onion. Saute till onions are brown and add turmeric powder and mix well.
5. Then add coriander powder. Saute and add red chilli powder. Mix and remove from fire. Pour over the prawns curry and mix.
6. Allow it to set for sometime before serving.
Tips
1. Tamarind or raw mango can be used as a substitute for kokum.
2. For authentic taste use coconut oil, shallots and kokum.
Comments