Description
A vibrant and flavorful dish from Kerala, infused with spices and creamy coconut milk, perfect for family gatherings.
Ingredients
- 1 piece Malabar tamarind (soaked in hot water)
- 2 tbsp coconut oil
- ¼ tsp fenugreek seeds
- 1 small onion (diced)
- 1 tsp minced garlic
- ¾ tsp minced ginger
- ½ tomato (cubed)
- 1 sprig fresh curry leaves
- ¾ tsp Kashmiri chili powder
- ¼ tsp turmeric powder
- ¾ tsp fennel powder
- ½ tsp coriander powder
- ¼ tsp black pepper powder
- ½ tsp salt
- 250 g fresh large prawns (cleaned, shelled & deveined)
- 200 ml coconut milk
- 1 wedge lime
Instructions
- Soak a piece of Malabar tamarind in a small bowl of hot water for 10-15 minutes. Add enough water to submerge the fruit.
- Heat coconut oil in a pot or pan over low to medium heat. Add fenugreek seeds and let them sizzle, turning golden quickly.
- Add the diced onions and sauté until golden brown.
- Stir in the minced ginger and garlic, cooking for an additional 1-2 minutes.
- Introduce the cubed tomato and fresh curry leaves, sautéing until the tomatoes soften.
- Sprinkle in the spices: Kashmiri chili powder, turmeric powder, fennel powder, coriander powder, black pepper powder, and salt. Stir well.
- Bring the soaked Malabar tamarind to the pot with the water it soaked in. Stir and cook for another 1-2 minutes.
- Add the prawns gently and cook for 3-5 minutes until they turn pink and opaque.
- Pour in the coconut milk and let it simmer for an additional 2-3 minutes.
- Finish with a squeeze of lime juice and garnish with more curry leaves or fresh coriander.
Notes
Using fresh prawns and spices enhances the flavor. Adjust spices according to taste.