Kerala Style Prawn Curry

Abidjan has become foggy...or should I try the French way...”Il y a beacoup de armateur!!!” But its not chilling...not even close!! Last year....it was so cold that it reminded me of winter’s Kolkata. I loved being under blanket and sip coffees. But this year... it’s more like, when am I going to bathe kind a time. It’s really weird when you see thick fog all around the place for all the day and yet there is not a hint of coldness, because all my life I have seen fog only in the dawn time with hard hitting chilling bites in the air, and the fog thins out as the day marches towards the noon.

But its okay...this weather has its own charm as well!!! I must say I am not much of a lover of summer... and certainly not African summer, but a wise man has said that if life gives you lemon make lemonade, so I am doing whatever best I can do with this African hot weather. I tell you what; I just wait for the night. Nights in Africa has their own charm as well...it’s never too dark in the night, and certainly not in Abidjan. The nights are colourful as Christmas all through the year, and when we pass through the new bridge beside the lake, the city looks surreal beautiful with all its tall building dazzling with silver and golden lights across the water.

Heat oil and add chopped onion, minced garlic, ginger and curry leaves. Saute until the onions become translucent and a little golden.

Then add the tomatoes to them and cook till the tomatoes ooze out oil.

Then add the powdered spices.

Add a little water and cook for 3-5 minutes to make a smooth gravy.

Then add the prawns. You can lightly saute them before adding to the curry.

Once the prawns are cooked add the coconut milk and garam masala powder and cook till the oil starts to float on top of the curry.

I made this prawn curry long back and simply forgot to post. But its better late than never. It’s very simple prawn curry with all the Kerala flavours in it, curry leaves and coconut milk. Love it!! I have added grated coconut a little because I love the bite they give in the curry. But feel free to omit it, since it’s my addition to the Kerala Prawn curry. 

Kerala Style Prawn Curry

Serves 3-4

Ingredients:

300gm prawns

1 medium onion – chopped

1 medium tomato – chopped

4-5 garlic cloves – minced

1 inch ginger stick – minced

8-10 curry leaves

2-3 green chillies – roughly chopped

1 tbsp grated coconut

¼ th cup thick full fat coconut milk

1 tsp turmeric powder

2-3 tsp red chilli powder

1 tsp cumin powder

1 tsp coriander powder
1 tsp garam masala powder 

A handful of fresh coriander leaves

Salt

2-3 tbsp oil

Method:

Heat oil in a kadai.

Temper the oil with curry leaves, hing / asafoetida.

Then add the chopped onions, green chillies and minced ginger and garlic.

Sauté and cook for 3-4 minutes or until the onions are translucent and are lightly reddish.

Then add the chopped tomatoes, sprinkle some salt and cook till the tomatoes are mushy and they start to release oil from them.

Add a dash of water and add the salt, turmeric powder, red chilli powder, cumin powder and coriander powder.

Mix in and cook for 2 minutes more so to ward off the raw spice flavour.

Now add the prawns to the curry and cook covered till the prawns are completely cooked. It will take about 5-6 minutes of time on medium flame. Do not overcook or the prawns will become stiff. If required add a little water while the prawn is being cooked.

Finally add the grated coconut and coconut milk and garam masala powder.

Mix in and simmer till the oil starts to float on top of the curry.

Taste and adjust the seasonings.

Sprinkle some coriander leaves on top of them and put off the flame.

Serve hot with some steamed hot rice.