Description
A flavorful and tangy Kerala Prawn Curry featuring Malabar tamarind, coconut milk, and a blend of spices that celebrates the essence of coastal cuisine.
Ingredients
- 1 piece Malabar tamarind (soaked in hot water)
- 2 tbsp coconut oil
- ¼ tsp fenugreek seeds
- 1 small onion (diced)
- 1 tsp minced garlic
- ¾ tsp minced ginger
- ½ tomato (cubed)
- 1 sprig fresh curry leaves
- ¾ tsp kashmiri chili powder
- ¼ tsp turmeric powder
- ¾ tsp fennel powder
- ½ tsp coriander powder
- ¼ tsp black pepper powder
- ½ tsp salt
- 250 g fresh large prawns (cleaned, shelled & deveined)
- 200 ml coconut milk
- 1 wedge lime
Instructions
- Soak a piece of Malabar tamarind in a small bowl of hot water for 10-15 minutes. Add enough water to submerge the fruit.
- Heat coconut oil in a pot or pan over low to medium heat. Add fenugreek seeds and let them sizzle, turning golden quickly.
- Add the diced onions, sautéing them until golden brown.
- Stir in the minced ginger and garlic, cooking for an additional 1-2 minutes until fragrant.
- Introduce the cubed tomato and fresh curry leaves to the pot, sautéing until the tomatoes soften significantly.
- Sprinkle in the spices: kashmiri chili powder, turmeric powder, fennel powder, coriander powder, black pepper powder, and salt. Stir well.
- Bring the soaked Malabar tamarind to the pot, along with the water it soaked in. Stir and cook for another 1-2 minutes.
- Add the prawns gently, mixing to coat them in the rich gravy. Cook for 3-5 minutes until the prawns turn pink and opaque.
- Pour in the coconut milk, stirring to combine all the ingredients. Let it simmer for an additional 2-3 minutes.
- Finish with a squeeze of lime juice to brighten the flavors, and garnish with more curry leaves or fresh coriander.
Notes
Ensure that all ingredients are fresh for the best flavors. Adjust spice levels according to personal preference.
