Prawn Curry

Prawn Curry

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.

Cuisines

Travancore Kerala Kerala Christian Malabar

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 25 min Total: 45 min 2-3 servings

Ingredients

250 grams fresh prawns, cleaned and deveined
1 tablespoon coconut oil
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
2 dried red chilies
10 curry leaves
1 cup coconut milk
1 cup water
1 medium onion, finely sliced
2 teaspoons ginger-garlic paste
2 medium tomatoes, chopped
1 teaspoon turmeric powder
2 teaspoons red chili powder
1 teaspoon coriander powder
1 teaspoon black pepper powder
— salt to taste
1 tablespoon tamarind pulp
1 tablespoon fresh coriander leaves, chopped

Instructions

  1. 1 Heat coconut oil in a pan over medium heat.
  2. 2 Add mustard seeds and let them splutter.
  3. 3 Add fenugreek seeds, dried red chilies, and curry leaves. Sauté for a few seconds.
  4. 4 Add the sliced onions and sauté until they turn golden brown.
  5. 5 Add the ginger-garlic paste and sauté until the raw smell disappears.
  6. 6 Add the chopped tomatoes and cook until they become soft and mushy.
  7. 7 Add turmeric powder, red chili powder, coriander powder, black pepper powder, and salt. Mix well.
  8. 8 Pour in the coconut milk and water, and bring the mixture to a gentle boil.
  9. 9 Add the prawns and tamarind pulp. Cook for 5-7 minutes until the prawns are cooked through.
  10. 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.