Kerala King Prawn and Coconut Curry
Kerala Prawn Curry made in coconut sauce with Malabar tamarind; tasty and easy to cook
King Prawn: 200 gm
Onion: 1 large
Sliced Fresh coconut bits: 2 tbsp
Green Chili: 2 (sliced lengthwise in half)
Curry leaves: 5-6
Fresh Coconut scraped: 20 gm (approx 4-5 tbsp)
Ginger: 17 gm (2 inch)
Garlic Pods: 5
Malabar Tamarind: 3 (soaked)
Turmeric Powder: 1 tsp + ½ tsp
Red Chili Powder: ½ tbsp+ 1 tsp
Coriander Powder: ½ tbsp
Pepper Powder: ½ tbsp + 1 tsp
Fennel powder: 1 tsp
Fenugreek Powder: ¼ tsp
Water: 1 cup (150 ml)
Sugar: 1 tsp
Salt to taste
Earthen vessel (optional)
Coconut Oil: 4 tbsp
1) Detach the head from the prawn. Split open the shell from the leg, giving a slight squeeze at the tail and remove the prawn from the body. Make a slit at the back of the prawn to devein it. Pull out the dark black vein/poop shoot and discard it. Add 1 tbsp of salt to the deveined prawns and mix well for 1 min. Wash it with plenty of water. Salt treatment gets rid of the bacteria and sliminess.
2) Add ½ tsp of turmeric powder, 1 tsp of red chili powder and 1 tsp of black pepper to the prawns and marinate for half hour
3) Grind ginger, garlic and onion to a smooth paste without adding water. Transfer to a bowl. Grind scraped coconut to give a coarse mixture without adding any water.
4) Heat oil in an earthen vessel. Add coconut bits. Fry for 3-4 min. Add sliced shallots, green chili and curry leaves. Fry till shallots turns golden brown (approx 5-7 min)
5) Add ginger, garlic and onion mixture. Fry till oil separates from this mixture. Add ground coconut and fry for 3-4 min.
6) Add turmeric powder, fennel powder, red chili powder, coriander powder, pepper powder, salt and sugar. Fry till oil separates (approx 5-6 min).
7) Add Malabar tamarind, water and bring to boil. Simmer for 7-8 min till oil starts appearing at the top of the curry. Add more water if desired.
8) Add marinated prawns and simmer for 7-8 min till the prawn is cooked.
9) Remove from heat. Keep aside for 30 min for all the flavors to blend and to give the best results.
Do not overcook the prawns as it turns chewy
1) Cook the spices well in coconut-onion mixture till oil separates. This gives the dish rich texture and adds flavor to the curry. Allow the curry to simmer for 7-8 min before adding prawns.
2) The flavor of the curry intensifies when you keep it for a long duration
Substitute Malabar tamarind with tamarind pulp (1 tbsp). Add more if desired.
Serve hot with Rice, Bread or Indian naan/roti