I was finally able to get to Cooking from Cookbook on time this week. Reason being I had a delicious Prawn Curry all ready and clicked. Delicious I say, because Daddy wouldn’t stop praising this curry after having it this Sunday.
Amma made it after seeing it in some TV Show. The curry reminded Dad of his hostel cook, Nair, a kerala specialist, who excelled in making non vegetarian food. Imagine remembering that taste after four decades. I have always remember him praising that cook’s skills and how much they all used to enjoy.
Seeing that this prawns curry turned out exactly like that, he wanted me to note it down right away, as otherwise we have noted that we tend to forget something. So I sat down and wrote down ingredients and procedure.
The gravy turns out very creamy because of the ingredients that are ground. Amma said she finally cracked the reason behind why restaurant gravies are creamy the way it is.
Prawn Curry tastes very delicious with hot steamed plain Rice. To what I remember, Keralites always like their curries served with Chemba Rice
Kerala Prawn Curry
Prawns – 1/2 kg
To be ground
Dry Red Chilies – 6 to 7
Coriander Seeds – 1 & ½ tbsp
Cumin Seeds – 1 tp
Ginger – 1/2 inch
Onions 1 cup
Coconut, grated – 1/2 cup
Dry Roast all the above ingredients and grind to a paste by adding water. The texture should be semi solid and not a very smooth paste.
Clean and drain the prawns
To make the curry
Heat a kadai with 2 tsp oil, add 2 green chillies, 6 to 7 crushed garlic. Saute till it gets cooked well.
Then mix the ground paste with water as required for gravy. Add to the pan.
Now add salt and turmeric. ½ cup coconut milk, and cook for 5 mins.
Now add prawns, cook for 3 mins. Remove.
Finally add 1 tsp lemon juice.
Serve with steaming rice.
This goes for the October Week 4, Cooking from Cookbook Challenge Group.