Kerala, often referred to as 'God's Own Country,' is renowned for its breathtaking natural beauty and rich cultural heritage. Alongside its scenic landscapes and vibrant traditions, Kerala is also famous for its unique and delectable cuisine. Central to the culinary delights of Kerala are coconut, spices, and seafood. One such exquisite dish that perfectly embodies these elements is "Kerala Prawn Curry." This curry is not only a treat for the taste buds but also offers a glimpse into the cultural and culinary traditions of Kerala.
In this blog, we will guide you through the recipe for Kerala Prawn Curry. Every bite of this traditional dish brings you the freshness of Kerala's coastal regions and the aroma of its rich spices. If you're a seafood enthusiast looking to try something new and authentic, this recipe is just for you. Let's embark on this delicious journey of making Kerala Prawn Curry!
Ingredients:
- **Prawns**: 500 grams (cleaned and deveined)
- **Coconut milk**: 1 cup
- **Onions**: 2 large (finely chopped)
- **Tomatoes**: 2 large (finely chopped)
- **Green chilies**: 2-3 (slit)
- **Ginger-garlic paste**: 1 tablespoon
- **Curry leaves**: 10-12
- **Mustard seeds**: 1 teaspoon
- **Fenugreek seeds**: 1/2 teaspoon
- **Turmeric powder**: 1/2 teaspoon
- **Red chili powder**: 1 teaspoon
- **Coriander powder**: 2 teaspoons
- **Garam masala**: 1/2 teaspoon
- **Salt**: to taste
- **Oil**: 2 tablespoons
- **Coriander leaves**: for garnish
Method:
1. **Preparing the Prawns**:
- Clean and devein the prawns thoroughly.
- Marinate the prawns with a little salt and turmeric powder. Set aside for 10-15 minutes.
2. **Preparing the Masala**:
- Heat oil in a pan.
- Add mustard seeds and fenugreek seeds. Let them splutter.
- Add curry leaves and sauté for a few seconds.
- Add finely chopped onions and sauté until golden brown.
- Add ginger-garlic paste and sauté for another 2-3 minutes until the raw smell disappears.
3. **Cooking the Tomatoes and Spices**:
- Add chopped tomatoes and green chilies to the pan.
- Add turmeric powder, red chili powder, and coriander powder.
- Cook until the tomatoes are soft and the oil begins to separate from the masala.
4. **Cooking the Prawns and Coconut Milk**:
- Add the marinated prawns to the pan and cook for 5-7 minutes until they turn pink and are almost cooked through.
- Pour in the coconut milk and stir well.
- Let the curry simmer on medium heat for about 10-15 minutes until the prawns are fully cooked and the curry thickens.
5. **Finishing Touches**:
- Add garam masala and mix well.
- Garnish with freshly chopped coriander leaves.
6. **Serving**:
- Serve the Kerala prawn curry hot with steamed rice, appam, or parotta.
Tips:
- You can make fresh coconut milk at home by blending grated fresh coconut with warm water and straining the mixture through a cloth or fine sieve.
- Adjust the spice levels to your preference by varying the amount of green chilies and red chili powder.
- Do not overcook the prawns as they can become rubbery. Cook just until they are pink and opaque.
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Enjoy this flavorful and authentic Kerala Prawn Curry, bringing the taste of Kerala's coastal cuisine right to your table!
