The term applies to prawn curry. It’s cooked in the traditional style and a bit on the sour side. Cooked in typical Keralian style, this item is the most desired one especially when guest arrive or when there is a great festival.
- 2 ½ lbs. of prawns shelled and deveined,
- 1 teaspoon of mustard seeds,
- 1 stream of curry leaves,
- ¾ teaspoon of ginger garlic paste,
- 2 medium sized onions blended,
- 2 medium sized tomatoes blended,
- 1 teaspoon of coriander powder,
- ¾ teaspoon of turmeric powder,
- 1 teaspoon of red chili powder,
- ½ cup of tamarind water,
- 1 teaspoon of salt,
- ½ cup of coconut milk,
- 1 teaspoon of curry powder,
- Coconut oil for frying,
- 3-4 chopped green chilies.
Remove and serve with rice.
- Marinate the prawns with turmeric powder and salt; keep standing for 10 minutes.
- Add coconut oil in a kadhai and heat it. Add curry leaves, mustard seeds to it and blister.
- Prepare a blend of onions and tomato to prepare a paste. Add the paste to it. Stir nicely.
- Add the prawns to it and the stir well. Add the spices to it- coriander, red chili powder and curry powder.
- Cook at low flame, mix all the spices nicely.
- Add the tamarind water in minute quantity. Allow the prawns to soften.
- Add the coconut milk and then stir accordingly so that it makes an even paste.
- Lastly add the chopped green chilies.