Hello fella foodies. Today, I am paying homage to half of my origins.
Kerala, nestled on the southwestern coast of India, is a land renowned for its verdant beauty and is often known as “God’s Own Country,” Besides being famous for Ayurveda; an ancient Indian system of medicine focused on holistic well-being Kerala is also famous for it’s rejuvenating herbal treatments, making it a sought-after destination for wellness seekers.
Kerala’s picturesque scenery, adorned with swaying coconut palms, serves as a testament to why coconut features prominently in its culinary repertoire. Complemented by an array of freshly ground spices, the region’s extensive network of rivers and coastline sustains a bustling fishing sector, elevating seafood to a cherished staple on every Kerala dining table.
While my mother proudly considers Singapore her home, her story traces back to her father, who embarked on a journey from Kerala to forge a new life in this vibrant city. His choice to wed my grandmother and establish roots here laid the foundation for the subsequent generations, including myself.
Even though I didn’t have the chance to fully embrace the diverse strands of my identity due to my grandpa’s passing when I was young, I’m thankful for the legacy left behind by my Kerala ancestors. My journey of self-discovery has led me to explore the vibrant flavors of Kerala cuisine.
As I mentioned earlier, seafood plays a significant role in Kerala cuisine, so let’s begin with a mouthwatering Kerala Coconut Prawn Curry. This delightful dish can be prepared with or without coconut milk to suit your taste preferences. If you prefer, you can substitute coconut milk with regular milk.
This recipe keeps it real with everyday ingredients, but don’t underestimate the power of its diverse spices, including the aromatic fresh curry leaves. While some prefer the tang of tamarind pulp, the juicy tomatoes offer a delicious alternative.
This curry is wonderfully complemented by a speedy and delightful pineapple cucumber pickle (or salsa, if you prefer). While it’s optional, trust me when I say it’s delicious and worth trying. It takes just minutes to prepare and adds a burst of flavor to your meal. Don’t hesitate to give it a try – it’s a tasty addition you won’t regret!
This plate is an absolute dream come true! The creamy coconut curry pairs perfectly with the refreshing pickle, making it a wholesome and mouthwatering meal. My Appa (grandpa) would surely be brimming with pride! (“,)
If you’re seeking inspiration for your upcoming Ramadan Iftar meals, look no further! This recipe would be a fantastic addition to your Iftar table. Be sure to bookmark it and give it a try for a truly delightful and fulfilling meal. Remember, curry always tastes better the next day as the flavors have time to develop and mature. So, consider making a big batch to enjoy the leftovers the following day too!
- 2 medium red Onion
- 2cm Ginger
- 5 cloves Garlic
- 500g Prawns, shelled
- 2 green Chilies, sliced
- ½ cup Cherry tomatoes
- ½ cup Coconut milk
- 3 tbsp Oil or Coconut oil
- 2 sprigs of curry leaves
- ½ tsp Mustard seeds
- ½ tbsp Coriander powder
- ½ tbsp Cumin powder
- ½ tbsp Fennel powder
- ½ tsp Turmeric powder
- ½ tsp Chilli powder
- ½ tsp Black pepper
- ¼ cup chopped Cilantro
- Salt to season
- 1 cup fresh Pineapple, cubed
- ¼ cup Cucumber, cubed
- 1 small red Onion, cubed
- 1 green Chili, sliced
- A handful of chopped Mint leaves
- 1.5 tbsp white Vinegar
- ½ tsp Salt
- 1.5 - 2 tbsp Sugar (depending on how sweet your pineapple are)
- Mix all of the ingredients and keep aside in the fridge for at least 30 minutes.
- Heat up oil in a pot/work and fry the curry leaves for 20 seconds.
- Add mustard seeds and let this temper for a further 10 seconds.
- Mix in green chilies and the blended ingredients, followed by all of the spices.
- Sauté this for about 10-15 minutes or until the spices are fragrant.
- Add some water and season with salt.
- Add tomatoes and let the curry cook for a further 10 minutes
- Mix in coconut milk and add in the prawns. Cook for a few minutes.
- Once done, add chopped cilantro. Season with more salt if required.
- Serve with rice.
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