Kerala Style Prawn Curry in Coconut Milk Recipe

This Prawn or shrimp curry cooked in a coconut milk gravy or sauce is so full of flavours of the Gods Own Country, Kerala. A subtle potpourri of tastes and flavours that remind me of kitchens in Kerala and the food that I have grown up with and so much in love. 

With each day of cooking I find myself drawn more and more towards local and simple flavours and tastes as compared to indulging in fancy cooking. We started with a no sugar month in February with the niece, I did cheat after the first 2 weeks I must admit, it felt good to have a small bite of something sweet. However, I must say that phase too is over and now there is hardly any craving for sugar and a little something in many weeks is ok nota necessity any more. Next is a try to reduce first the fried foods, puris have been made at home now only once in 6 months or more but the one odd vada and samosa still continue to play the villain. So its has been simple meals od rice,dal, roti, subzi and the non vegetarian (protein) being taken care of with fish and chicken. Plates like these definitely make me happy and satisfied these days, that yes, I am making a healthy choice and ensuring the family too eats a balanced diet. 

A deliberate effort at meal planning for the week and meal preps are what is on the agenda next. For now. enjoy this Prawn curry with mild flavours that is a favourite at my place. Back after a long time at the blog, feeling good getting back to writing and hoping to be posting more often. 

Ingredients for Kerala Style Prawns in Coconut Milk

Prawns 200gms (de-veined,cleaned and washed). (I soak deshelled and deveined prawns in vinegar and salt water for 10 mins and then wash in fresh water like mom does)
Tamarind - One small ball of soaked in 1/4th cup of water
Onion 1 (chopped finely)
Green chillies 2(can increase as per taste)
Ginger -1 inch piece (cut into juliennes or small pieces)
Curry leaves 10 to 15
Turmeric powder 1/4th tsp
Kashmiri chilli powder 1 tsp
Coriander powder 1 tsp
Mustard seeds 1/4th tsp
Coconut oil 1 tbsp +1tsp
Coconut milk -I used one 25gms pkt of maggi coconut milk powder mixed in 1/4th cup water)

Method for making prawns in coconut milk 

1- Take a kadai or deep pan and add 1 tbsp of oil. Add the mustard seeds and let splutter. Now add in the chopped onions,green chillies,ginger and half of the curry leaves.
2- Saute till the onions are soft and translucent. Now add in the tamarind water and washed prawns. Add in the turmeric powder,red chilli powder and coriander powder. Cover and cook for 3 to 5 minutes(the prawns would leave water so there is no need to add water).
3- Open and reduce the water to minimum. Do not overcook the prawns.

4- Add in the coconut milk powder mixed in 1/4th cup water. Bring to a boil. Switch off gas.
5- Add the remaining curry leaves and 1 tsp of coconut oil. Cover and keep for 5 mins and serve with hot steamed rice. This is a mildly spiced curry and goes very well with rice.

Mom's Kerala style fish curry

I think I am getting a little homesick. The wait for the summer vacations to begin is getting on to me I guess. I am back to yet another of Mom's wonderful recipes - the yummy Kerala style fish curry. The red color and the huge pieces of seer fish (Surmai) peeping out of them is tempting me already. This is a photograph taken of the fish curry mom made while she was here. Oh I just love it, in fact,the only fish curry that I eat is what mom cooks or then I cook:)(which is very rarely actually).

This is one that my hubby and daughter too love and we can just feast on this Kerala fish curry (the red curry is what he calls it) and plain steamed rice and some Kerala pappad of course. It is best had after a few hours of making when all the flavors sink deep into the fish pieces. The curry leaves, the Kerala tamarind (Kodum puli) and the chilli and everything. My mouth is watering already.

My mom makes it the traditional Kerala Meen Chatty or the earthen pot with a flat bottom. The flavors of cooking in one of them is simply unbeatable and then there is of course mom's cooking style which makes any and every dish special. My mom is an expert at seafood and then all her traditional Kerala dishes taste so great of course I could add the chicken curry and so many more of my favorites from her recipes. I think it is time I get book my tickets :)

Ingredients:
Seer fish(surmai) - 1 kg

Ginger Garlic paste (made at home is best) - 2 tsp

Onions (preferably the small Kerala onions, the regular ones can also be used) - 100 gms (cut thin and long)

Kashmiri chilli powder(great for the color and taste) - 2 to 3 tsp(mixed in water)

Turmeric powder - 1.4 tsp

Salt to taste

Tamarind - 2 to 3 pieces (Kodum Puli)

Curry leaves 10-15

Greel chillies 2 (slit into 2)

Oil 1 to 2 tbsp

Water 2 cups

For tempering :
Mustard seeds 1 tsp
Methi or fenugreek seeds - 1/4 tsp
curry leaves 4 to 5

Method:
1- Wash and drain the fish pieces and keep aside.

2-Take a pan and add the oil. Now add in all the ingredients for tempering. When the mustard seeds splutter, add in the onions, ginger garlic paste and the turmeric. Saute till the onions turn soft. Add salt and Kashmiri chilli powder paste mixed in water(mixing in water lets the chilli powder blend well with the rest of the ingredients and also gives it a thick texture. Saute till the oil separates.

3- Add 2 cups of water and bring it to a boil. Now add the fish pieces(once the fish pieces are added do not keep stirring or they will break) and the pieces of tamarind (soak the tamarind pieces in 1/4 cup water for 10-15 minutes in advance before using).

4-Cover and cook till the fish pieces are cooked and the gravy thickens. Add the slit green chillies and cover and keep.
Serve after an hour (if served after 4-5 hours would taste better).

Best served with plain steamed rice or boiled rice