South Indian Curried Prawns
From danadooley 16 years ago
- 12 minutes to make
- Serves 4
Buzzing with flavour and spicy bite. Definitely not mild though it won't blow your head off. The seed spices and white gram when combined become what is called "Fish Spice" and is commonly available here. I've shown the component spices of this mixture, so you can make your own. Read more This dish hails from Kerala, in South India and is very popular in Singapore. Can't say if it's truly authentic but I try my best *grin* See less
Ingredients
- 500 gm med-large prawns - peel and devein, leaving tails on, drain well shopping list
- 4 cloves garlic - peel and pound to a paste shopping list
- 2 inch piece fresh ginger -scrape and pound to a paste shopping list
- Quarter cup sour cream shopping list
- Quarter cup coconut milk shopping list
- 2 small red onions - sliced thinly shopping list
- 1 medium firm tomato - cut into 8 wedges shopping list
- 6 sprigs curry leaves (karuvapillai) shopping list
- 3 fresh green chilies -sliced thick on a slant shopping list
- 1tsp brown mustard seeds shopping list
- Quarter tsp cumin seeds shopping list
- Quarter tsp fennel seeds shopping list
- Quarter tsp fenugreek seeds shopping list
- 1/2 tsp white gram shopping list
- 3 rounded tbs hot meat curry powder shopping list
- Half cup water shopping list
- 1 level tsp salt shopping list
- Half level tsp sugar shopping list
- Another half cup water shopping list
How to make it
- Mix curry powder to a paste with pounded ginger and garlic and half cup water.
- Heat a third of a cup of oil in a wok or deep pan and when smoking, fry drained prawns only till they turn pink. Do not over cook. Remove from pan, leaving oil behind, and set aside,
- Add another tbs oil to the pan and when hot, add in whole seed spices. When seeds start popping, add onions, crushed curry leaves and green chilies. Stir till fragrant and onions are limp. Add curry powder , ginger and garlic paste and keep stirring over medium heat until mixture is almost dry.
- Add sour cream and coconut milk and stir till spices are thick and start to glisten. Add tomatoes, prawns and half cup water. Stir till combined.
- Season and adjust to your taste. Turn off heat and serve with white rice or biryani rice and Asian Mixed Vegetable Relish, if you wish. If you like potatoes, preboiled and lightly fried potato chunks make a very nice addition to this recipe
Curry Leaves (Karuvapillai)
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The Rating
Reviewed by 7 people-
Wonderful. Thank you Dana.
jenniferbyrdez
in kenner loved it
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I love all the ingredients in this recipe. Sounds wonderful! Thank you for sending it to me Dana.
chihuahua
in Sonoma County loved it
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That's neat girl!I know I will love this..wonderful presentation. Thanks JM
mystic_river1
in Bradenton loved it
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