This has to be one of the easiest curries I’ve ever made! Funny thing is, it’s simplicity is what makes the dish. In Kerala, Kokum is often used as a souring agent with seafood curries instead of tamarind which is also popular. In this recipe I use kokum but if you have trouble finding it, just add the suggested amount of shop bought tamarind concentrate or make your own. The curry will taste different with tamarind as kokum gives off an amazing smoky flavour so get it if you can. If you have an earthenware pan for this curry, use it. It adds a lot to the flavour and presentation.
This is a recipe that is low in calories but so good! Serve hot over Basmati or Keralan red rice (Matta rice).
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- 500g medium raw prawns – shelled and cleaned
- 1 tsp Kashmiri chilli powder
- 3 kokums or 2 tsp tamarind concentrate
- ½ tsp turmeric powder
- 1 tbsp coriander powder
- 1 x 2.5cm (1 inch) ginger – finely minced
- 5 green chillies – sliced down the middle
- 3 cloves garlic – minced
- ½ tsp black pepper
- 1- 1 ½ tbsp rapeseed (canola) or coconut oil
- 1 tsp brown mustard seeds
- 1 tsp cumin seeds
- 20 curry leaves – fresh or frozen
- Salt - to taste
- Pour 400ml (1⅓ cups) water in a saucepan and bring to a boil. Stir in the chilli powder, turmeric, coriander powder, black pepper, garlic and ginger paste and the kokum (or tamarind concentrate) and simmer for 15 minutes. Add the prawns and cover the pan to simmer for about five minutes. Uncover the pan and stir in the minced garlic and black pepper. Stir well to combine.
- Now take a small frying pan and heat the oil over medium-high heat. Add the mustard seeds. When they begin to crackle, add the cumin seeds and curry leaves. Allow these ingredients to infuse into the oil for about 30 seconds and then pour it over the cooked prawns.
- Season with salt to taste and serve hot.