Sunday, December 30, 2012,10:29 PM
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- Kerala Prawn Curry
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PrintKERALA PRAWN CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a large pan, add the onion, garlic and ginger, cook, stirring for about 2-3 minutes or until softened.
- Stir in the ground spice mixture and cook for a further 2 minutes.
- Add the tomatoes, coconut milk and then simmer for 5-7 minutes to reduce the sauce and thicken it slightly. Adjust seasoning with salt.
- Stir in the lime juice and sugar, add the prawns and simmer the curry gently for about 5-7 minutes or until the prawns turn pink.
- Transfer the curry to a serving dish and scatter the spring onion over it. Serve hot.
INGREDIENTS
- 500 grams large raw prawns
- 150 grams tomatoes, roughly chopped
- 250 ml Fresh coconut milk
- 2 tablespoons Cooking oil
- 2 onions, finely chopped
- 3-4 garlic cloves, crushed
- 1 inch piece fresh root ginger, peeled and cut into fine strips
- Juice of 1 lime
- 1 teaspoon caster sugar
- 1 spring onion, sliced into fine strips and fried, to garnish
- Salt, to taste
Spice mixture: Ground to fine powder
- 25 grams desiccated coconut, lightly toasted
- 1 teaspoon cumin seeds
- 6-8 small dried red chillies, roughly chopped
- 10-12 black peppercorns
- 1 teaspoon turmeric
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