Kerala Prawn curry

[Monica Bhide]

Kerala Prawn curry

This recipe is from The Beginner's Guide to Regional Indian Cooking

• 2 lb tiger prawns
  
• ½ teaspoon turmeric powder
  
• Salt to taste
  
• 2 T lemon juice
  
• 3 T vegetable oil
  
• 1 tsp fennel seeds
  
• 2 Serrano green chilies, split
  
• 2 small red onions, finely chopped
  
• 1 sprig curry leaves
  
• 2 medium tomatoes, finely chopped
  
• 1 tsp minced garlic
  
• 1 tsp minced ginger
  
• ½ teaspoon Garam Masala
  
• 1 can coconut milk
  
• Cilantro leaves to garnish
  

Recipe for Garam Masala

Remove the shell from the prawns

Marinate the prawns with salt ,turmeric pd and lemon juice and set aside.

Heat oil in a medium size pan. Add the fennel and green chilli.

Add chopped onions. Fry until transparent. Add the curry leaves

Now add the tomatoes and ginger garlic and keep continue to cook until the oil separates

Add prawns and the Garam masala powder.

Cook for another 2-3 minutes. Add a can of the coconut milk and bring it to a simmer

Adjust salt

Garnish with chopped cilantro

Keywords: Main Dish, Shrimp, Indian, eGCI

( RG889 )