Keralan Prawns
Prawns cooked Kerala style.
Source and licence
"Keralan Prawns" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Keralan_Prawns, revision 4510751), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Keralan_Prawns&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4510751
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- ½ kg whole prawns
- ¼ tablespoon red chile powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon coriander powder
- ¼ tablespoon minced ginger
- 3 tablespoons oil
- Kudampuli (Malabar tamarind) to your preferred sourness (can be substituted with lime juice)
- 15 curry leaves
- 20 pieces chipped coconut kernel (thin slices approximately 2 cm long each)
- 1 big green chile
- ¼ big onion (not sweet)
- Salt to taste
Method
- Remove the prawn tails and heads.
- Cook the prawns in water with ginger, salt, curry leaves, green chillies, kudampuli and coconut. Leave a little water in the vessel at the end of cooking.
- Heat the oil in a pan and fry the turmeric, chili powder and coriander powder in it until they turn brown.
- Add the onion and sauté until wilted.
- Add the cooked shrimp and simmer, stirring, until it reaches a semi-dry consistency.