Prawns and Mango curry

This is a Trishur styled curry which can be made with vegetables like green banana too. Even fish can be prepared thus and one can substitute konkum( kudampuli) for mango.

Prawns and Mango Curry

Ingredients

1- Green Mango - 1/2 cup or more as per the sourness
2- Prawns - 250 gm or more if available
3- Ginger(sliced) - 1 tblspn
4- Onion big(thinly sliced) - 2 medium
5- Small onions (thinly sliced) - 10 numbers (if you prefer this you can add more and reduce big onions)
6- Turmeric powder - 3/4 tspn
7- Coriander pdr - 3 tspn
8- Chilly powder - 2 tspn
9- Green chilly - 4 nos sliced
10 - Vinegar - 1 tspn
11- Curry leaves - a bunch
12- Salt - as required
13- Coconut milk thin - 2 cup
14- Coconut milk thick - 1/2 cup

15 - Small onions + Mustard + curry leaves for tadka

Method

Take the vessel that you are going to use to cook this curry and place ingredients 3-12. Mix it well with your hands for sometime until the onions are soft. Now add the thin coconut milk and let the mixture boil. Once it boils, add the mangoes and prawn. Once both prawns and mangoes are cooked, reduce the flame and add the thick coconut milk. Switch off the flame before it boils. Now make the tadka and add it to the hot curry.

Enjoy with rice. It is a very tasty dish. You can omit the prawns and still have a great mango curry.

Prawn Curry

It is the season for prawns here in Kuwait. This means that the prawns are in abundance and they are cheaper. We bought a few kilos from the Sharq fish market and yesterday I made a curry which came out very tasty. Instead of chilly powder that the recipe asked for, I used whole chilies and the less hot variant called the piriyan chilly in Kerala. Now I am back to using home made spices since I feel it would be safer. The piriyan chilly gives a rich red color while it is not at all spicy. 

I soaked them in warm water and grounded them to paste. Look at the rich color it gave to the curry! This was before I added the coconut paste.

Prawn Curry

Ingredients

1. Prawns, de-veined and washed - 1/2 Kg
2. Fenugreek seeds - 1/2 tspn
3. Whole chilly - 6 nos or chilly powder 3 tspn
4. Turmeric powder - 1/2 tspn
5. Ginger/Garlic paste - 2 tspn
6. Small onions sliced finely - 10 nos.
7. Grated coconut - 1/2 cup
8. Coriander powder - 3 tspn
9. Kokum - 2 pieces
10. Salt to taste
11. Curry leaves - a sprig

Method

Fry the fenugreek seeds in 2 table spoon of oil until lightly browned. Add the curry leaves and ginger/garlic paste. Fry it until the raw smell leaves. Add the sliced onions and fry until browned. Add the chilly paste and saute until oil separates or if you are adding powders, add chilly and turmeric powders. Now add the prawns and fry on high until a little dry. Add a cup of water and the kokum. Let it cook for a while. Meanwhile, grind the coconut along with the coriander powder. Add this to the boiling curry and check if there is enough water. Else add some water and let this cook until the prawns are well done. Just before you switch off the fire, you can add a few curry leaves to get that extra taste. 

Enjoy with rice or roti!

Prawns in roasted Coconut gravy / Thenga Varutharacha Chemmeen Curry

It is time to empty the fridge since our vacation days are not far away. Starting with the freezer there are a couple of items that have been begging my attention. Guess I would need to double my cooking and halve the purchases. Had some frozen prawns left over from my last cooking which I wanted to finish. That is when I realized that I had some roasted coconut too. When I return from a vacation, I usually bring coconut in 3 forms. One is shredded and fresh, as chunks and a good part half roasted. The roasted one saves me much time while cooking.

So here is a super recipe for a prawn curry. It is guaranteed to make you eat more rice or chapathi than you intended to :)

Prawns in roasted Coconut gravy / Thenga Varutharacha Chemmeen Curry

Ingredients

1. Prawns, deveined and cleaned - 500 gms
2. Button onions - 3 or 4
3. Ginger - a big piece
4. Garlic - 4-5 cloves

This is the amount I used

Once sauted

6. Chilly powder - 3 tsp
7. Coriander powder - 2 tsp
8. Turmeric powder - 1/2 tsp
9. Fenugreek powder - 1/2 tp
10. Kokum (Kudampuli) - 1 or 2 depending on the size
11. Salt to taste
12. Coconut slices - 1 tbs (optional)
13. Roasted coconut - 1/2 to 1 cup (depending on it's availability)
14. Mustard seeds - 1/2 tspn
15. Curry leaves  - a few

Method

Crush the ginger/garlic/small onions. Heat a tablespoon or two of coconut oil and splutter some mustard seeds. Saute the crushed items until slightly brown. Pour 1/4 cup of water and add the powders. Stir it until the oil leave the sides. Don't let it burn. Pour a cup of water and add the kokum and curry leaves. Since my frozen prawns may let out water, I reduced the amount. Adjust accordingly. Once it starts boiling, add the sliced coconut and prawns. Close and let it boil. Meanwhile grind the roasted coconut to a paste and add it to the boiling prawns. Let it simmer until the prawns are cooked and the gravy has thickened.

Enjoy! It was very tasty and the whole stuff disappeared in a short while!

Chilly Prawns

This recipe is from a dear friend and is an easy but a very delicious one! 

Chilly Prawns

Ingrdients

1. Prawns - 450 gm

2. Chilly pdr - 3 tspn

3. Turmeric Pdr - 1/2 tspn

4. Ginger/Garlic paste - 1 tspn

5. Lemon juice - 2 tspn

6. Salt to taste
7. Onions - 2 medium sized sliced finely

8. Chopped ginger , garlic and green chillies - 2 tspn
9. Chilly flakes - 1 tspn
10. Paprika powder - 1 tspn
11. Balsamic vinegar - 2 tspn

Method

Marinate the prawns with ingredients 2-5 and leave it for one hour. Heat 1 tablespoon oil and sauté the prawn and cover and cook till done. Take out the cover and fry till brown. Fry the onion with  chopped garlic, ginger and green chillies. When the onion turns brown add chilly flakes, paprika and 2 teaspoon balsamic vinegar. Add the fried prawns to this mixture and stir fry it for 2 to 3 minutes. Check the salt and add if necessary. Garnish with spring onions or curry leaves.