Kerala Prawn Masala
Hot, spicy prawns cooked in the Kerala style.
Ingredients
- 500 g prawns medium to large
- 2 onions, thinly sliced medium
- 1 inch ginger, sliced into thin matchsticks
- 6-8 cloves garlic, thinly sliced
- 20-30 curry leaves, some chopped, some kept whole
- 3-4 fresh green chillies, each cut into 2 pieces bird's eye, serrano
- 1 tsp black pepper, freshly ground
- 1 tsp turmeric powder
- 2 tsp red chilli powder (cayenne)
- 1 tsp powdered cinnamon
- 2 tsp coriander powder
- 1/2 tsp powdered cloves
- 1 tsp ground fennel seed
- 2 tbsp coconut oil
- 2 tbsp rice flour
- salt
Instructions
- Marinate the the cleaned and de-veined prawns in some salt, 1 tsp chilli powder, coriander powder and turmeric. Set aside for 5 minutes.
- Place a pan with coconut oil on medium heat and add the sliced onions. Saute for 2-3 minutes till the onions start to caramelize slightly.
- Now add the ginger, garlic and green chillies. Saute and cook for a further 3-4 minutes.
- Now tip in the prawns and chopped curry leaves and mix well with the onion masala. Continue to cook for 10-12 minutes, stirring intermittently. The prawns will release some moisture. Allow the water to dry so that the spice paste has a thick, coating consistency.
- Once the prawns are cooked and the masala coats them, check and correct the seasoning, add the ground pepper, cinnamon, clove and fennel seed. Mix well.
- Toss in the remaining whole curry leaves, sprinkle the rice powder over, mix thoroughly and quickly stir fry on a high flame for a minute. Turn off the heat and serve hot.