A Keralan dish from Madhur Jaffrey’s ” A Taste of India”.
Ingredients
- 2 lbs unpeeled raw prawns without heads, peeled and deveined
- 2 tbsps coriander seeds
- 1/4 tsp whole fenugreek seeds
- 1 tsp whole black peppercorns
- 1 tbsp tamarind cut in 1/2 inch slivers
- 6 tbsp vegetable oil
- 1 tsp black mustard seeds
- 10 fresh curry leaves
- 1 medium onion peeled and cut into half rings
- 5 plump garlic cloves peeled and cut into fine slivers
- 1 tsp finely grated fresh ginger
- 2 tbsps paprika
- 3/4 tsp Chilli powder
- 1/2 tsp ground turmeric
- 3/4 tsp salt
- 3 fresh green chillies
- 14 fl oz can coconut milk
Servings:
Instructions
- Wash and pat dry the prawns then cover and refrigerate.
- Heat a small heavy pan and add the coriander seeds, fenugreek and peppercorns. Stir for about a minute until lightly roasted. Remove from the heat and grind until fine.
- Soak the tamarind in half a cup of water for 5 minutes then drain.
- Heat the oil in a 10 inch frying pan. When hot add the mustard seeds. As soon as they begin to pop add the curry leaves. Stir, then add the onion and garlic and stir and fry until lightly browned.
- Add the ginger and stir for a few seconds then add 3/4 pint water, paprika, chilli, turmeric, salt, whole chillies, ground spice mixture and the tamarind.
- Bring to a boil, reduce the heat and simmer for 3 minutes, then turn off the heat.
- Three minutes before you want to eat reheat the sauce over a fairly high heat. When it starts to bubble add the prawns and stir until opaque.
- Add the coconut milk and keep stirring until heated through. Serve immediately with rice.
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