- 500 grams small or medium prawns (shelled and deveined)
- 5 shallots, thinly sliced
- 2 sprigs of curry leaves
- 4 inch piece of tamarind or tamarind pulp
- 1 tbsp coconut oil (or other oil of your choice)
- Salt, to taste
- 1/2 cup fresh coconut, grated
- 1 1/2 tsp chilli powder
- 3 tsp coriander powder
- 1/2 tsp turmeric powder
- 6 cloves of garlic
- 1 inch piece of ginger
- 8 small shallots, peeled
- If using dried tamarind, soak in ½ cup of hot water for 10 minutes. Squeeze and mash the pods with your fingers. Remove any stringy bits and seeds and discard. Set aside the pulpy water. (If it’s too hard to do with your hands, once it’s been soaked, blend with the water and strain. Use the pulpy water).
- Add the ingredients listed under ‘coconut paste’ to a blender jar and blend to a smooth paste. Set aside.
- Heat coconut oil in a deep pot or skillet and sauté shallots until lightly browned. Add the ground coconut paste, curry leaves and salt and cook over medium heat, stirring frequently. You want the paste to cook through and darken, about 7-10 minutes.
- Once the spice paste is aromatic and significantly darker, add the tamarind water along with 3 cups of water. Cover and cook over medium heat for 12-15 minutes. (Add more water and cook for a few minutes if you'd like a looser consistency, or cook uncovered for a few minutes if you want it thicker). Taste and adjust seasoning.
- Add the prawns and cook for a few minutes depending on the size of prawns you’re using. Serve hot with rice.
*Adapted from The Suriani Kitchen by Lathika George
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