Monday, August 16, 2010

Spicy Kerala Prawn Curry

I got this recipe from my friend Smita. She had posted a photo of this prawn curry on her album and the next instant I was asking her for the recipe. She gave me a fairly simple recipe and I was sure it was not it... The curry looked way too tempting to be this simple a preparation.


  • Prawns - De veined and cleaned - 500 gms
For the marinade:
  • Chilly Powder - 2 tsp
  • Turmeric Powder - 1/2 tsp
  • Garam Masala Powder - 2 tsp
  • Corriander Powder - 1 tsp
  • Pepper Powder - 1 tsp
  • Salt - to taste
For the gravy
  • Shallots - 300 gms
  • Green Chillies - 2-3 (as per taste)
  • Ginger Garlic Paste - 2 tsp
  • Grated Coconut - 4-5 tbsp
  • Tamarind - size of a lemon (or as per taste)
  • Garam Masala Powder - 2 tsp
  • Chilly Powder - 1 tsp
  • Coriander Powder - 1 tsp
  • Salt - to taste
  • Curry Leaves - a handful
  • Mustard Seeds - 1 tsp
  • Coconut Oil - 3 tsp

  • Marinate the cleaned and deveined prawns with the masala mentioned above and set aside for an hour.
  • Soak tamarind in water and extract pulp.
  • Grind the coconut to a fine paste and set aside.
  • Heat coconut oil in a pan and splutter mustards.
  • Add shallots, chilly and fry till translucent.
  • Add ginger garlic paste and fry till the raw smell disappears.
  • Add tamarind pulp, ground coconut and bring to boil.
  • Add the prawns, and the remaining dry masalas and cook till prawns are soft and tender.
  • Add curry leaves and remove from the stove.

The spicy prawn curry is ready.  Serve hot with rice or dosa.

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