Author Notes: This Kerala prawn/shrimp recipe is very easy to prepare and mouthwateringly tantalizing—trust me! Both my kids, including my youngest who is a fussy eater, totally love this. A family favorite, it is, and my crowning glory at home. Why not make it yours!??
PS: This recipe uses Kashmiri chili pepper powder which is wine red in color and milder than the regular chili powder. It has a distinct flavor too. —Plateful
prawn/shrimp, peeled and deveined
teaspoons Kashmiri chili powder
teaspoon turmeric powder
small green chili, slit (optional)
fresh ginger piece, peeled
spring fresh curry leaves
cups water, plus extra for grinding
tablespoons oil, or more (use coconut for authentic Kerala taste)
- Grind ginger, green chili, 2 sprig curry leaves, turmeric powder and chili powder to a smooth paste, adding a small amount of water.
- In a heavy-based pan, combine the masala paste with the water and place over medium-low heat.
- Tip in the prawns and season. Simmer for 10 minutes, stirring occasionally, until prawns are tender. Then increase the heat and boil the liquid until thick and reduced, stirring often.
- When most of the liquid has been absorbed and the prawns are coated with the marinade, drizzle generously with oil. Taste and season, if needed.
- Add remaining curry leaves — or as much as you like — and cook over very low heat for a few more minutes. Ah, at this stage, don't forget to enjoy the smell of the roasting prawns wafting through the kitchen, whetting your appetite! And, take care not to scorch the marinade.
- Remove from heat when the prawns start to crisp and turn golden brown.
- Serve warm with steamed rice.
- Note: This is a spicy preparation. Please omit green chili and adjust the kashmiri chili powder for a milder version.