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Loading...Spicy prawns in a light gravy, cooked in the Kerala style.
Posted by Kitchen Treasures
Prep time
1hr
Serves
2
Difficulty
Easy
For the salad
Marinate the shrimps with half the quantity of chilli powder, turmeric powder and salt to taste. Ste aside in the fridge for 30 minutes.
Cook the prawns in a little water along with the kokum pieces. When the prawns are cooked, drain the water and set it aside.
Heat coconut oil in a pan and sauté the coconut slivers till they turn brown. Tip in the shallots, green chillies, ginger, garlic & curry leaves, and saute.
When the coconut and onions are browned, add the remaining chilli powder and turmeric powder and sauté for 10 seconds more.
Add the cooked shrimps to the mix and toss well. Garnish with crushed curry leaves.
For the salad, cut all the vegetables into small cubes. Mix together with the rest of the ingredients and toss. Serve as a cooling dish after a spicy lunch of chemmeen ularthiyathu.
Pre Time
40min
Serves
2
Difficulty
Easy
Pre Time
2hr
Serves
8
Difficulty
Easy
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2hr
Serves
6
Difficulty
Hard
Pre Time
1hr 30min
Serves
3
Difficulty
Easy
Pre Time
0hr 25min
Serves
3
Difficulty
Easy
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15min
Serves
3
Difficulty
Easy
Pre Time
20min
Serves
1
Difficulty
Easy
Pre Time
30min
Serves
2
Difficulty
Easy
Pre Time
35min
Serves
2
Difficulty
Easy
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