Keralan Prawns Food

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 BIRIYANI

Steps:

• Mix the powders for marinade together with the prawns. You can skip the 20 minutes marination time, but this step packs the prawns with flavour. If using frozen prawns thaw them first as this helps the marinade enter the prawns. I prefer raw prawns since the cooked ones wont absorb flavour and tend to go rubbery on further cooking.
• Now the 20 minutes cooking time starts. Pour 5 cups of water in a microwavable pot and add 2 1/2 cups of rice to it. This needs to be cooked on full power for 20 minutes.
• In a non-stick pan add 3 tbsp of oil and saute the onion for rice till soft. This way the rice remains white after cooking. Do not worry if tips of some slices turn a bit brown. Your biriyani would still taste superb. Take the rice pot from microwave and add the sauteed onion with salt to taste and resume cooking for the remaining time.
• In the same pan shallow fry the marinated prawns avoiding pile up. I use a 20 cm diameter deep pan which takes 20-22 tiger prawns at a time, so your can do 500g prawns in 2 batches. Fry one side for 4-5 minutes, turn sides and fry for another 1 minute. This way the prawns remain juicy inside. Use a slotted spoon to transfer them to kitchen towel to mop up oil. Now comes the difficult job of trying to keep away from them. I suggest sucking on a sweetie or your kids lollipop, believe me nothing else works, or else you will end up with a no-prawns-prawn biriyani.
• In the same oil saute the onion for prawn masala till light brown and soft. Add ginger paste, garlic paste and green chillies and saute. Depending on your fiery threshold you can either add more chillies or take the seeds out of the chillies. Now add in order coriander powder, 1/2 cup water, salt, fried prawns, lemon juice, leaves and 1 1/2 tsp garam masala. Your prawn masala is ready. Now this can be used as an accompaniment to flat bread too if you like.
• I use coriander seeds instead of powder, toss them dry in a pan, let them cool down and coarse grind using pestle and mortar.
• If you fell up to it try making your own biriyani masala. My recipe contains 1/2 tsp fennel seeds, 1/2 tsp cumin seeds, 1/2 tsp shahjeera, 4 cloves, 1 cardamom pod, 1 inch cinnamon stick, 1/2 tsp nutmeg powder and 1 whole mace. I dry roast them for a few minutes to release their oils and till gorgeous aroma reaches your nose, let them cool down and grind them on the mill attachment on my food processor.
• You will see that there is still more time for the rice to cook. If brave enough (to add on a few more calories), use this time to fry some thin sliced onions, cashew nuts and raisins to use as garnish. Shop brought fried onions are a big no-no, they seem to taste of the weirdest oil ever. This may spoil all your hard work.
• Once the 20 minutes is up you will find the all the water is soaked up and the rice is dry on top. Use a fork to fluff up rice. Now you have two options. Either go traditional and layer rice and prawn masala in alternating layers together with the garnish and chopped coriander leaves in between layers and oven bake or microwave for another 10-12 minutes. I go for the easy option of lightly mixing the two together.
• To serve, transfer to a flat 5-6 cm deep serving plate and garnish with roasted cashew nuts, raisins and fried onions. Serve with yogurt raitha, hot pickle and poppadoms.
• For my other recipes go to http://kukskitchen.blogspot.co.uk/2012/08/keralan-prawn-biriyani.html

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.

KERALAN SCALLOP MOLEE

Steps:

• Look at the scallops to find a little white bit at the side - this becomes tough when cooked, so cut it off (watch our how to prepare scallops video to find out more). If you have small queen scallops, you probably won't need to halve them, but if you have large ones, slice them in half horizontally.
• Heat the oil and add the mustard and cumin seeds. Cook until the mustard seeds start to pop, then add the onion, chillies, garlic, ginger and curry leaves. Cook for 12 mins or until the onion is golden and the ginger no longer tastes 'raw'. Add the turmeric, cook for 1 min, then add the coconut milk. Bring to a simmer, season and add the tomatoes. Cook for 12-15 mins or until the mixture is slightly thicker and reduced. (If you want to cook this in advance - and the base does taste better after a day in the fridge - stop now, cool and chill. When reheating, bring it to just under the boil before you add the scallops.)
• Add the scallops (and prawns or fish, if using) and cook gently for 5 mins (longer if you're using meaty chunks of fish fillet) or until cooked through. Add lime or lemon juice to taste and season well. Scatter with coriander and serve with rice.

ONE-POT PRAWN & LENTIL CURRY

Steps:

• Rinse the lentils a few times, then tip into a bowl, cover with cold water and leave to soak. Meanwhile, heat 2 tbsp oil in a shallow casserole or sauté pan, and cook the onion with a pinch of salt for 10 mins until it starts to turn golden. Add the garlic, ginger, turmeric, chilli powder, cumin seeds and ground coriander, and cook for 3 mins until the mixture is sticky. Stir in the tomato purée and tamarind, if using, followed by the chopped tomatoes. Simmer for 8-10 mins until you have a thick paste.
• Rinse the soaked lentils again until the water runs clear, then drain. Stir the lentils into the tomato base, then tip in 600ml water (use some to swill out the tomato can) and the stock cube. Bring to the boil, then reduce the heat to a gentle simmer, cover and cook, stirring occasionally, for 50 mins-1 hr, topping up with more water if needed, until the lentils are soft and have started to cook down into the sauce. Stir through the garam masala. Can now be left to cool completely, then chilled for up to three days or frozen for up to six months (see below).
• To cook the prawns, reheat the chilled or defrosted frozen sauce in a saucepan until simmering (see below), then tip in the prawns and cook for 5 mins. Season with salt to taste, then drizzle with the rest of the oil and stir briefly. Slice the green chillies and sprinkle these over with a few coriander leaves, then scatter with pickled onions (see recipe below) to serve.