Description
A rich and flavorful dish that combines prawns with aromatic spices and coconut milk, evoking the essence of Kerala cuisine.
Ingredients
- 1 piece malabar tamarind (goraka, kudam puli)
- Hot water for soaking
- 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 of 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, and deveined
- 200 ml coconut milk
- 1 wedge lime
Instructions
- Begin by soaking the malabar tamarind in a small bowl of hot water for 10-15 minutes.
- Heat coconut oil in a pot or pan over low to medium heat.
- Add fenugreek seeds and allow them to sizzle and turn golden.
- Add the diced onion and sauté until golden brown.
- Stir in minced garlic and ginger, sauté for 1-2 minutes, then add cubed tomato and fresh curry leaves, cooking until softened.
- Incorporate spices: Kashmiri chili powder, turmeric powder, fennel powder, coriander powder, black pepper powder, and salt, cooking for another 1-2 minutes.
- Add soaked malabar tamarind and water, stir to combine, then gently mix in prawns.
- Cook for 3-5 minutes until prawns turn pink.
- Pour in coconut milk, stir gently, and cook for an additional 2-3 minutes.
- Finish with a squeeze of lime juice and garnish with extra curry leaves or fresh coriander.
Notes
Serve with steamed rice or naan for the best experience.