India
Keralan Prawns
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Sign inPrawns cooked Kerala style.
Suits: Pescatarian. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
Ingredients
- ½ kg whole prawns
- ¼ tablespoon red chile powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon coriander powder
- ¼ tablespoon minced ginger
- 3 tablespoons oil
- Kudampuli (Malabar tamarind) to your preferred sourness (can be substituted with lime juice)
- 15 curry leaves
- 20 pieces chipped coconut kernel (thin slices approximately 2 cm long each)
- 1 big green chile
- ¼ big onion (not sweet)
- Salt to taste
Method
- Remove the prawn tails and heads.
- Cook the prawns in water with ginger, salt, curry leaves, green chillies, kudampuli and coconut. Leave a little water in the vessel at the end of cooking.
- Heat the oil in a pan and fry the turmeric, chili powder and coriander powder in it until they turn brown.
- Add the onion and sauté until wilted.
- Add the cooked shrimp and simmer, stirring, until it reaches a semi-dry consistency.