Kerala Prawn Curry

Ingredients

• 600g prawns
• 1.5 cups thick coconut milk
• 1 onion, sliced
• 1 tomato, chopped
• 2 green chillies
• 1 tbsp ginger-garlic paste
• 3 kokum pieces
• Curry leaves
• 1/2 tsp turmeric
• 1 tsp coriander powder
• Coconut oil

Method

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. 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. 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. 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. Add tomato: Add 2 chopped tomatoes and cook for 6 minutes until soft.
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. Add thin coconut milk: Add 1 cup thin coconut milk (second extract or diluted). Bring to a gentle simmer.
8. Add thick coconut milk: Reduce heat to lowest setting. Add 1 cup thick coconut milk. Stir gently.
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. 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.