New Update
| Main ingredients | Medium prawns, Coconut oil, Mustard seeds, Ginger, Garlic, Green chillies, Onions, Shallots, Dried red chillies, Garam masala powder, Fennel powder, Fish tamarind, Tomato, Thin coconut milk, Curry leaves, Thick coconut milk |
| Cuisine | Kerala |
| Course | Main course seafood |
| Prep time | 15-20 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 16-20 medium prawns, peeled and deveined
- 2-3 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 2 teaspoons chopped ginger
- 1 tablespoon chopped garlic
- 2-3 green chillies, slit
- 2 medium onions, sliced
- 15-20 shallots, sliced
- 4-5 dried red chillies
- 1 teaspoon garam masala powder
- ½ teaspoon turmeric powder
- ½ teaspoon fennel powder
- ½ teaspoon crushed black peppercorns
- 3-4 fish tamarind pieces (kudampuli)
- 1 large tomato, cut into wedges
- 1 cup thin coconut milk
- 8-10 curry leaves
- Salt to taste
- ½ cup thick coconut milk
- Steamed rice for serving
Method
- Heat coconut oil in a pan, add mustard seeds and once they start to splutter, add ginger, garlic and green chillies, mix and sauté for 30 seconds.
- Add onions, mix and sauté till translucent. Add shallots, mix and sauté for 2-3 minutes on medium heat.
- Add dried red chillies and mix well. Add prawns, mix and sauté on high heat for 2-3 minutes.
- Add garam masala powder, turmeric powder, fennel powder, crushed black peppercorns and fish tamarind and mix well.
- Add tomato, mix and sauté for 1 minute.
- Add thin coconut milk and curry leaves, mix well and allow the mixture to come to a boil.
- Add salt and mix well. Add thick coconut milk and mix well and cook for 2 minutes.
- Transfer in a serving bowl and serve hot with steamed rice.
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