Prawn Curry
Travancore prawn coconut curry — fresh backwater prawns (chemmeen) cleaned, deveined, and simmered in a fresh coconut milk curry of fried shallots, dried red chilli, coriander powder, turmeric, green chilli, and curry leaves with a small amount of kudampuli for sourness, finished with thick coconut milk at the end. The coconut milk's natural sweetness balances the sourness of the kudampuli and complements the prawn's natural sweetness; the absence of tomato in the Travancore version keeps the curry's colour an orange-red from the chilli alone. Fresh coconut milk is pressed in two stages — thin first for the body of the curry, thick for the final enrichment. The backwater prawns of Vembanad Lake and the Kuttanad region are considered the finest in Kerala; their flavour is distinctly sweeter than sea prawns.
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Recipe
Ingredients
|
250 grams | Prawn , fresh, cleaned and deveined |
|
1 tablespoon | Coconut oil |
|
1 teaspoon | Mustard Seed |
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1 teaspoon | Fenugreek Seed |
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2 | Red Chili , dried |
|
10 | Curry Leaf |
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1 cup | Coconut Milk , thick |
|
1 cup | Water |
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1 medium | Onion , finely sliced |
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2 teaspoons | Ginger-garlic paste |
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2 medium | Tomato , chopped |
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1 teaspoon | Turmeric powder |
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2 teaspoons | Red chili powder |
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1 teaspoon | Coriander powder |
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1 teaspoon | Black pepper powder |
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— | Salt , to taste |
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1 tablespoon | Tamarind , pulp |
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1 tablespoon | Cilantro , chopped |
Instructions
- 1 Heat coconut oil in a pan over medium heat.
- 2 Add mustard seeds and let them splutter.
- 3 Add fenugreek seeds, dried red chilies, and curry leaves. Sauté for a few seconds.
- 4 Add the sliced onions and sauté until they turn golden brown.
- 5 Add the ginger-garlic paste and sauté until the raw smell disappears.
- 6 Add the chopped tomatoes and cook until they become soft and mushy.
- 7 Add turmeric powder, red chili powder, coriander powder, black pepper powder, and salt. Mix well.
- 8 Pour in the coconut milk and water, and bring the mixture to a gentle boil.
- 9 Add the prawns and tamarind pulp. Cook for 5-7 minutes until the prawns are cooked through.
- 10 Garnish with fresh coriander leaves and serve hot with rice or appam.
Tips
For a richer flavor, use freshly ground coconut paste instead of coconut milk.