Prawns curry with coconut milk Kerala style

                                  Kerala style - Chemeen palu curry 

Cooking with my buddy  Athira Ram

Serves-3/4

Ingredients

Chemeen/prawns-300g

 Oil-tbsp+1 tsp(strongly recommend coconut oil)

Mustard seeds-1 tsp

Ginger-1 inch piece

Garlic-4/5 pods

Shallots/pearl onion/kujulli/ulli-1/3 cup

Tomato-2

Haldi/turmeric powder-1/2 tsp                                                                                                 Malli podi /coriander powder-1-2 tsp

Red chillli powder/mulagu podi-1-2 tsp

Salt-1-tsp

Thick coconut milk-1 1/4 cup

 Curry leaves-a handful

Method

1. Wash, clean and de-vein the prawns. Keep it aside.

2. Heat coconut oil in a pan; once it’s hot add mustard seeds. Allow them to pop up.

3. Now add in finely chopped ginger and garlic and saute for few minutes.

4. Now it’s time to add in the sliced shallots. Saute till they become soft and translucent.

5. Add all the spice powders. Give them a good mix.

6. Add the chopped tomatoes & little salt and cook till they are mushy. If the mixture sticks to the bottom of the pan you can add 1 -3 tbsp of water and mix well and cook.

7. Pour in the thick coconut milk, salt and bring it to a boil.

8. Now time to add prawns & mix well. Cover and cook for few seconds.

9. Once prawns are done, do a taste test.

10. Now add a handful of curry leaves and drizzle few drops of coconut oil .

11. Cover the pan with a lid. Open it only after few minutes so that the flavor of curry leaves will blend nicely along with coconut oil into the curry. Enjoy.

                                                                                                                                  

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