Kerala Prawn Curry

 

                    Kerala Prawn Curry

Kerala Prawn Curry is the signature dish of Kerala that is infused with mildly spicy, hot and tangy flavours

Kerala Prawn Curry, otherwise called Chemmeen Curry, is a delightful dish from the waterfront locales of Kerala, India. It ordinarily includes prawns cooked in a zesty coconut-based sauce. This is the way you can set it up:

Fixings:

Prawns: 500g (around 1 lb), cleaned and deveined

Onion: 1 enormous, finely slashed

Tomato: 1 medium, cleaved

Ginger: 1-inch piece, finely cleaved

Garlic: 4-5 cloves, minced

Green Chilies: 2-3, cut the long way

Curry Leaves: 1 branch

Turmeric Powder: 1/2 teaspoon

Red Bean stew Powder: 1 teaspoon (conform to taste)

Coriander Powder: 1 tablespoon

Dark Pepper Powder: 1/2 teaspoon

Coconut Milk: 1 cup (slight or thick, according to inclination)

Tamarind Glue: 1 tablespoon (or use tamarind mash absorbed water)

Salt: to taste

Coconut Oil: 2 tablespoons (substitute with any cooking oil if essential)

Mustard Seeds: 1/2 teaspoon

Fenugreek Seeds: 1/4 teaspoon

Water: depending on the situation

New Coriander Leaves (Cilantro): for embellish

Directions:

Set up the Prawns:

Clean and devein the prawns. Whenever wanted, marinate them with a touch of turmeric powder and salt for around 10 minutes.

Make the Zest Glue:

In a little bowl, blend turmeric powder, red bean stew powder, coriander powder, and dark pepper powder with a little water to frame a smooth glue. Put away.

Cooking Interaction:

Heat coconut oil in a dish over medium intensity. Add mustard seeds and fenugreek seeds. Allow them to splutter.

Add cleaved onions, green chilies, ginger, garlic, and curry leaves. Sauté until the onions turn clear and brilliant brown.

Add Flavor Glue:

Bring down the intensity and add the flavor glue. Cook for 2-3 minutes until the crude smell of the flavors vanishes and the oil starts to isolate from the blend.

Add Tomatoes and Coconut Milk:

Add slashed tomatoes and cook until they turn delicate and soft.

Pour in the coconut milk and tamarind glue. Mix well to consolidate. Change the consistency with water if necessary.

Stew the Curry:

Carry the curry to a delicate stew. Allow it to cook for around 5 minutes to mix the flavors together.

Add Prawns and Cook:

Add the cleaned prawns to the curry. Mix delicately to cover the prawns with the sauce.

Cover and cook for 5-7 minutes or until the prawns are cooked through. Be mindful so as not to overcook them, as they can become rubbery.

Actually look at Preparing and Embellishment:

Taste the curry and change salt and zest levels as indicated by your inclination.

Decorate with new coriander leaves (cilantro).

Serve:

Kerala Prawn Curry is generally served hot with steamed rice or appam (rice flapjacks) to partake in the flavorsome coconut-based sauce.

Tips:

Utilize new prawns for the best taste and surface.

Change how much red stew powder and green chilies in light of your flavor resilience.

On the off chance that you incline toward a thicker curry, utilize thick coconut milk or diminish the flimsy coconut milk for a couple of additional prior minutes adding the prawns.

Partake in your Kerala Prawn Curry with its rich, hot coconut sauce and delicious prawns!