Recent Posts

Tuesday, 20 January 2009

The Ketchup Girl’s Malabar Prawns with a twist

I made this yesterday, and it was yumm. I exchanged this recipe with Sunny’s two kickass recipes (below). Since I had already typed it out, posting this was simple- cut and paste. Now u know, why more recipes don’t appear here- lazy baby, lazy.

ok, lets get started.

Warning- this is not authentic- coz its a Kerala recipe and i don’t like coconut oil. so i replaced it with ghee. but you are most welcome to use coconut oil.

  • 1 tbsp ghee /coconut oil
    1 tsp mix of whole spices- elaichi, cinnamon, laung)
    1-2 onions, diced (finely)
    A good amount of garlic paste- about 2 tsps
    1 tsp ginger paste
    2 green chilies slit/chopped
    Tomato puree (1 large)
    2 tsp coriander powder (dhania powder)
    1/2 tsp haldi
    1 -2 tsp red chili powder depending on how spicy u like it
    1 cup coconut milk
    A little bit of coconut cream – a spoon or 2. (optional)
    Salt to taste
    500 gms medium sized fresh prawns
  • Curry patta (Curry leaves)

(The prawns need to be washed and deveined. Then rub some lime juice to it and keep aside)

Heat the ghee in a kadhai and add the spices like cinnamon, cardamom and cloves. Add onions and curry patta, let it brown.

Now add the garlic, ginger paste, green chilies. Add in the tomato puree and mix well. After 2 minutes, add in haldi, mirchi and dhania.

Wait for fat to separate.
Add the prawns to the mixture and stir for two minutes. (I recommend, u sauté the prawns earlier for just a minute in ghee and now add it to he paste. Now pour the coconut milk and boil on low heat for five minutes.

Stir in the coconut cream and serve hot the Prawn Malabar Curry with rice.
Coconut cream is optional. I don’t add it. If you like your gravy to be thick and creamy then add.

0 foodie comments: