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Maya Kitchenette

Kerala Coconut Prawn Curry

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

Ingredients to be blended:
  • 2 medium red Onion
  • 2 cm Ginger
  • 5 cloves Garlic
Other ingredients:
  • 500 g Prawns shelled
  • 2 green Chilies sliced
  • 1/2 cup Cherry tomatoes
  • 1/2 cup Coconut milk
  • 3 tbsp Oil or Coconut oil
  • 2 sprigs of curry leaves
  • 1/2 tsp Mustard seeds
  • 1/2 tbsp Coriander powder
  • 1/2 tbsp Cumin powder
  • 1/2 tbsp Fennel powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Chilli powder
  • 1/2 tsp Black pepper
  • 1/4 cup chopped Cilantro
  • Salt to season
Quick Pickled Pineapple and Cucumber
  • 1 cup fresh Pineapple cubed
  • 1/4 cup Cucumber cubed
  • 1 small red Onion cubed
  • 1 green Chili sliced
  • A handful of chopped Mint leaves
  • 1.5 tbsp white Vinegar
  • 1/2 tsp Salt
  • 1.5 - 2 tbsp Sugar depending on how sweet your pineapple are

Method
 

For the Quick Pickled Pineapple and Cucumber
  1. Mix all of the ingredients and keep aside in the fridge for at least 30 minutes.
Kerala Coconut Prawn Curry
  1. Heat up oil in a pot/work and fry the curry leaves for 20 seconds.
  2. Add mustard seeds and let this temper for a further 10 seconds.
  3. Mix in green chilies and the blended ingredients, followed by all of the spices.
  4. Sauté this for about 10-15 minutes or until the spices are fragrant.
  5. Add some water and season with salt.
  6. Add tomatoes and let the curry cook for a further 10 minutes
  7. Mix in coconut milk and add in the prawns. Cook for a few minutes.
  8. Once done, add chopped cilantro. Season with more salt if required.
  9. Serve with rice.