It is a spicy shrimp curry made in traditional Kerala style. Here is how to make it.
Prawn – 250 grams
Coconut – 1 Cup
Water – ¾ Cup
Tamarind – ½ lemon sized ball
Warm Water – ½ cup
Coconut Oil – 3 tbsp
Mustard Seeds – ¼ tsp
Curry leaves – 15 nos
Onion (thinly sliced) – 1 nos
Ginger (finely chopped) – ½ inch
Garlic (finely chopped) – 4 cloves
Green Chilli (slit) – 4 nos
Dried Red Chilli – 1 no
Red Chilli Powder – 1 tsp
Turmeric Powder – ¼ tsp
Coriander Powder – ½ tsp
Cumin Powder – ½ tsp
Tomatoes – 2 nos
Water – 2 tbsp + 1 ½ Cup
Salt – ¾ tsp
Coconut Oil – 2 tsp
Shallots (thinly sliced) – 2 nos
Curry leaves – 5 nos
HOW TO MAKE IT
- In a mixer grinder, grind the grated coconut and water. Pass it through a sieve to extract coconut milk.
- In a bowl, soak the tamarind in ½ cup of warm water. Extract the tamarind juice from the tamarind.
- In a Kadai, heat the coconut oil, add the mustard seeds and allow them to pop. Add the curry leaves. After a few seconds add the thinly sliced onions and saute for 5 minutes.
- Add the ginger, garlic, slit green chilli. Saute this for a couple of minutes.
- Add the red chilli powder, turmeric powder, coriander powder, cumin powder, and dried red chilli. Add 2 tbsp of water and let the spices cook for a minute.
- Add the chopped tomatoes, salt and saute for a minute. Add 1 ½ cup of water and the extracted tamarind juice. Simmer for 10 minutes.
- Add the coconut milk and stir.
- Strain the curry using a strainer.
- Heat a Kadai, add the strained curry, prawns, and cook this for 3 minutes. Remove from the heat and set aside.
- In another tempering pan, heat 2 tsp of coconut oil and add the sliced shallots, once it turns golden brown, add curry leaves and let it splutter. Add this tempering over the prawn curry.
- Serve the prawn curry with steamed rice.