Prawn curry
Prawn curry Prawn curry Prawn curry Prawn curry
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| Prawn curry |
I learnt this prawn curry from a good friend of mine who is a Malayali and an excellent cook . She has taught me quite a few typical Kerala dishes and I would soon be coming up with lots of them.
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| Prawn curry |
This prawn curry tastes best if cooked in coconut oil but you could use the regular refined oil too. I must tell you how I, being a Punjabi came to using coconut oil in my cooking. We were living in Cochin in those days, and once I was passing in front of my neighbour’s door and I smelled a heavenly aroma of food wafting from the door. When I met her the next day I asked her what she was cooking and she said that her cook was preparing “Avial”.
I told her about my sniffing spree and she offered to send her cook to teach me how to cook it. Well she told me what all to keep ready as the cook did not know Hindi or English and I obviously did not know any Malyalam.
So the next day the pleasant and kindly cook came and with no common medium of conversation we went along with this teaching and learning business in the international language of gestures. Then when the dish was cooked she managed to articulate the word oil…and I handed her the bottle of refined oil, she nodded her head and said something and I smiled back and she smiled back and said something and walked out waving and muttering and I very smartly understood that she is coming back with something.
She was back in a jiffy with a bottle of ”coconut oil”.Now like most Punjabis I was a bit sceptical about this stuff and I tried to object and she understood that and she refused very firmly in malyalam and I understood and decided to keep quiet and let her do as she pleased. She poured a good amount of the oil over the prepared dish and I grimaced and vowed that I am not going to eat this stuff…how can one eat coconut oil I reasoned to my ignorant self. We conversed whatever over a cuppa and God knows what we talked about , but I remember that she kept smiling and so did I.
Anyways , I must admit that the “avial “was smelling great and tasted good too. We enjoyed the lunch very much but I very stubbornly tried the same recipe but used the normal refined oil in place of coconut oil. Well , honestly the outcome was a disaster and I admited that the credit for the delicious avial went to the "coconut oil" and then began my life long love and respect for this beautiful and heavenly oil called coconut oil.
But luckily for non coconut oil lovers , this prawn curry recipe tastes good if not as great with refined oil too.
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| Prawn curry |
So don’t miss such a simple and delicious prawn curry just because I wrote coconut oil the first thing in my ingredient list.
Ingredients:
1. 300 grams prawns
2. 4 tablespoons coconut oil/ refined oil
3. A few sprigs of curry leaves
4. 1 teaspoon cumin seeds
5. Two medium sized onions chopped fine
6. One large tomato chopped into big chunks
7. Two tablespoons grated ginger
8. 10 cloves garlic crushed
9. ¼ th teaspoon teaspoon turmeric powder
10. ¾ th teaspoon Kashmiri red chilly powder
11. Two pinches fennel seed powder
12. Salt to taste
Method:
1. Take the oil in a pan and on medium flame let it get warm and then add the cumin seeds.
2. After a 10- 15 seconds add the curry leaves followed by the ginger and garlic. Stir fry for about five minutes.
3. Add the chopped oinions and on medium flame stir till the onions turn pink.
4.Add the turmeric and the red chilli powders and stir fry for another minute to roast the masalas well.
5. Pour half a cup of water and...
.......give it a stir and let the water boil.
Add the prawns and stir and cover , the prawns won't take more than 5-7 minutes to cook.
6. Add 200 ml of coconut milk along with the tomatoes and the salt and cook for just about two minutes more, not more otherwise the coconut milk will begin to curdle.
7. Sprinkle the fennel seed powder and serve the prawn curry with steamed rice.
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| Prawn Curry |
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| Prawn Curry |
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| Prawn curry |
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