Dear Foodies & Friends,
One of the things I crave most when I’m a gazillion miles away from home is a big bowl of rice with some spicy, tangy Kerala prawn curry. It’s absolutely deliiiicious and takes me right back to my happy place- sun-drenched beaches and endless, glistening waters. My sisters and I have been on some amazing trips to Goa, and during one of them I had the best prawn curry of my life. Freedom, family and great food, what more could you ask for? This recipe is now one of my favourites and I had to share it with you all. Enjoy!
In a heated pan, add in mustard seeds, one green chili, and curry leaves. When the mustard seeds have ‘popped’, stir in the onions, ginger and garlic. Fry the onions until they are translucent.
Stir in the spices, to release their aroma, making sure that they don’t burn. At this stage you can add the tomatoes. Cook until softened and pour in the coconut milk. KEEP TASTING. If you feel like the dish needs a bit more of a sour note, add in some tamarind paste or kokum extract (click here to learn more about the benefits of Kokum!)
Leave the curry simmering for about 20 minutes to let all the flavours infuse. Season generously and add the prawns. Let them poach gently for about a minute, then remove from heat and garnish with fresh coriander leaves. Et voilà! Bon Appétite! 🙂