I claim and assert my malayalee roots to excuse myself from explicitly calling the dish Kerala prawn curry. Well it is and most curry posts,especially seafood, unless otherwise qualified will be.
This is a super quick dinner fix; one of those meals about which you can hear non vegetarian Keralites saying.. "I make non-veg meals so that I don"t have too many veggies to chop and too many side dishes to make and just this one curry completes the meal".
A note before we begin, this is not a curry to make if you have umami craving. The prawns are really only meant to flavor the curry and not for biting into. Hence the really small quantity of prawns required. We now begin.
You will need
- 6-8 medium sized prawns (cleaned)
- 1 raw mango from the mango tree outside peeled and chopped.
- 10 curry leaves
- 2 green chillies
- 1/4 coconut
- Red chilli powder
- Turmeric powder
- Corriander powder
- Cumin seeds
- 2 cloves of garlic
- 1 small piece of ginger
- 3 dry red chillies
- 3 shallots/1/4 onion finely chopped
- Mustard seeds
- Fenugreek seeds
- 2-3 Tbsp Coconut oil
- Salt
Ok, that seemed like a long list, but you must admit it's mostly just regular stuff found in any Indian kitchen even when your grocery shopping is due. Set on the stove a pot with 2 cups of water with prawns, mango, curry leaves, slit green chillies, turmeric and salt. When it comes to a boil reduce to a simmer and carry on with the remaining prep. Into the jar of a blender make a paste of chopped coconut (don't bother with grating), red chilli powder, corriander powder, cumin seeds, garlic and ginger. Add water as needed. The prawns must be simmering for about 15-20 mins by now. Add the contents of the blender and bring to a boil. Simmer again for 5 mins for the raw spices to cook through and take off heat. Temper the curry - heat coconut oil in a wok, splutter mustard seeds, add fenugrek seeds, dry red chillies and shallots/onions- pour the hot oil with condiments into the curry and mix. Ladle some curry into the wok to get all the oil. Serve with rice or rice based main dish like idli, dosa, idiappam or appam.
Nothing fancy hence no photo.
This is a super quick dinner fix; one of those meals about which you can hear non vegetarian Keralites saying.. "I make non-veg meals so that I don"t have too many veggies to chop and too many side dishes to make and just this one curry completes the meal".
A note before we begin, this is not a curry to make if you have umami craving. The prawns are really only meant to flavor the curry and not for biting into. Hence the really small quantity of prawns required. We now begin.
You will need
- 6-8 medium sized prawns (cleaned)
- 1 raw mango from the mango tree outside peeled and chopped.
- 10 curry leaves
- 2 green chillies
- 1/4 coconut
- Red chilli powder
- Turmeric powder
- Corriander powder
- Cumin seeds
- 2 cloves of garlic
- 1 small piece of ginger
- 3 dry red chillies
- 3 shallots/1/4 onion finely chopped
- Mustard seeds
- Fenugreek seeds
- 2-3 Tbsp Coconut oil
- Salt
Ok, that seemed like a long list, but you must admit it's mostly just regular stuff found in any Indian kitchen even when your grocery shopping is due. Set on the stove a pot with 2 cups of water with prawns, mango, curry leaves, slit green chillies, turmeric and salt. When it comes to a boil reduce to a simmer and carry on with the remaining prep. Into the jar of a blender make a paste of chopped coconut (don't bother with grating), red chilli powder, corriander powder, cumin seeds, garlic and ginger. Add water as needed. The prawns must be simmering for about 15-20 mins by now. Add the contents of the blender and bring to a boil. Simmer again for 5 mins for the raw spices to cook through and take off heat. Temper the curry - heat coconut oil in a wok, splutter mustard seeds, add fenugrek seeds, dry red chillies and shallots/onions- pour the hot oil with condiments into the curry and mix. Ladle some curry into the wok to get all the oil. Serve with rice or rice based main dish like idli, dosa, idiappam or appam.
Nothing fancy hence no photo.
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