Prawns curry

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Description:

                 Prawns curry can be made in different styles. My recipe here is one of the Prawns curry made in Kerala style.

Ingredients:

1. Prawns - 500gms

2. Onions/Shallots - 1

3. Green chilli

4. Dry red chili

5. Ginger and garlic

6. Tomatoes - 1

7. Kodampulli(Gambooge/Malabar Tamarind) - 2 pieces

8. Chili powder - 1 tsp

9. Turmeric powder - 1/2 tsp

10. Corinder powder - 1 tsp

11. Oil

12. Curry leaves

13. Mustard

13. Salt to taste

Procedure:

                 Clean the prawns and keep it aside marinated with little salt and turmeric powder. Chop the tomatoes and green chilies into small pieces. Crush the ginger and garlic/ we can even cut it to small pieces. Slice the onions into thin pieces.  Take a small pan and pour little oil. Add tumeric powder, chili powder, corrinder powder into it and heat it slightly. Keep on stiring so that it don`t get burned. Now keep it aside to cool down. Once the powders cools down, grind it in a mixer with little water and make a paste. Next is to cook the Prawns. Take  a clay curry pot(also known as chatti) add oil, once oil becomes hot add the chopped green chilies, ginger and garlic. Saute it for few seconds so that the raw smell goes off. Next add the Onions and saute it for sometime. We don`t have to saute till it becomes golden brown. Once the onions starts getting transparent, add the tomatoes and salt. Now close the pot for sometime and allow everything to cook slightly.  Next clean the Kodumpulli(Gambooge/Malabar Tamarind) properly in warm water. Add the ground paste that we had made into the pot and add the kodumpulli`s also. We can add little water, say like half cup into the pot and allow to boil. Once it starts to boil add the prawns. Close the lid and let it cook. Check the salt and add if required.

                Prawns doesn`t need much time to cook. After cooking the prawns for few minutes with the lids closed, next remove the lid and let all the excess water to evaporate on simmer. So that the curry wonn`t have much watery gravy, if we want we can keep it also. For tempering, splutter the mustard and dry red chilies in a different pan and pour it over the prawns curry that is on low flame. Prawns curry is ready to be served with Rice, baked Tapiaco etc. Hope everyone will like this recipe.