Kerala Prawn Curry

Method

1. 1

   Clean prawns: Peel and devein 500g large prawns, leaving the tails on. Wash, pat dry and marinate with half tsp turmeric and salt for 15 minutes.

2. 2

   Sauté prawns: Heat 1 tbsp coconut oil in a pan. Fry the prawns for 2 minutes per side until just pink. Remove — they will finish cooking in the curry.

3. 3

   Prepare base: In the same pan, add 1 tbsp coconut oil. Add 2 finely sliced onions and cook for 10 minutes until soft and golden.

4. 4

   Add ginger, garlic and green chilli: Add 1 tsp ginger paste, 1 tsp garlic paste and 3 slit green chillies. Cook for 2 minutes.

5. 5

   Add tomato: Add 2 chopped tomatoes and cook for 6 minutes until soft.

6. 6

   Add spice powders: Add 1 tsp coriander powder, 1 tsp red chilli powder and half tsp turmeric. Mix and cook for 2 minutes.

7. 7

   Add thin coconut milk: Add 1 cup thin coconut milk (second extract or diluted). Bring to a gentle simmer.

8. 8

   Add thick coconut milk: Reduce heat to lowest setting. Add 1 cup thick coconut milk. Stir gently.

9. 9

   Add fried prawns: Add the sautéed prawns back to the curry. Cook on very low heat for 6-8 minutes. Never boil after thick coconut milk is added.

10. 10

    Taste and serve: Add salt and a squeeze of lemon. Garnish with fried shallots and fresh curry leaves. Serve with appam, puttu or steamed white rice.