Easy Keralan Prawn Curry Food

KERALA PRAWN CURRY

Steps:

• In a food processor, blitz the chillies, onion and ginger with 3 tbsp water into a smoothish paste - you may need to scrape it down the sides.
• Heat the oil in a heavy pan or wok. When hot, toss in the mustard and fenugreek seeds, and curry leaves - they'll crackle and pop - and fry for 10 seconds. Add the onion paste, turn the heat down a tad and cook without colouring for about 5 minutes. Splash in some water if it starts to catch.
• Add the turmeric and cracked peppercorns and stir the spices around for a few seconds before tipping in the prawns. Pour in the coconut milk and bring to a simmer, stirring all the time. The milk will take on a yellow colour from the turmeric. Cook for 1 minute until everything's heated through. Squeeze over some lime, sprinkle with fresh coriander and serve with rice.

EASY KERALAN PRAWN CURRY

Steps:

• Pour 400ml (1 1/3 cups) water in a saucepan and bring to a boil. Stir in the chilli powder, turmeric, coriander powder, black pepper, garlic and ginger paste and the kokum (or tamarind concentrate) and simmer for 15 minutes. Add the prawns and cover the pan to simmer for about five minutes. Stir well to combine.
• Now take a small frying pan and heat the oil over medium-high heat. Add the mustard seeds. When they begin to crackle, add the cumin seeds and curry leaves. and green chillies. Allow these ingredients to infuse into the oil for about 30 seconds and then pour it over the cooked prawns.
• Season with salt to taste and serve hot.

KERALA STYLE PRAWN CURRY RECIPE BY TASTY

Steps:

• In a food processor, blitz the onion, chili, ginger and garlic together to make a paste. Set aside.
• In a large pan, heat the oil over a medium heat.
• Add the fenugreek, turmeric, asafoetida, mustard seeds, and curry leaves to the pan, and fry for a couple of minutes.
• Add the paste and continue to cook for 2-3 minutes.
• Add the prawns and water. Cook until they start to turn pink.
• Pour in the coconut milk, salt, pepper, and lime juice, and cook for another few minutes.
• Serve with parathas, naan bread, and rice.
• Enjoy!

KERALAN PRAWN CURRY

Steps:

• To make the curry, preheat the oven to 200C/180C Fan/Gas 6.
• Tip the tomatoes on the vines, the green pepper, onion, ginger, garlic, spices, curry leaves (if using), salt and oil into a roasting tin and mix really well to coat everything evenly. Roast for 15-20 minutes (if your oven runs hot and things start to char, rescue them after 15). Fish out the vines, squash down the tomatoes, add the coconut milk, prawns and spinach and return to the oven for 9-10 minutes, or until the prawns are pink and just cooked through.
• Meanwhile, make the rice. Place the rice and 400ml/14fl oz boiling water in a large glass microwave-safe bowl. Cover with a microwave-safe plate that neatly covers the top of the bowl to act as a lid. Microwave on medium power (800W) for 11 minutes. Leave to stand for 10 minutes.
• Taste and season the curry with the lime juice and more salt if needed. Scatter over the coriander and chilli and serve with the rice alongside.