Kerala Prawn Curry with Steamed Basmati Rice

Instructions

1. 1

   Prepare Soaking Ingredients & Coconut Milk

   • Rinse the kudampuli pieces and soak them in 1/4 cup of warm water for 15-20 minutes.
   • Carefully open the can of coconut milk without shaking it. Skim off the top thick cream (about 1/2 cup) and set it aside. This is your thick coconut milk.
   • Pour the remaining thinner liquid from the can into a bowl and mix it with 1 cup of water. This is your thin coconut milk.
2. 2

   Marinate the Prawns

   • In a bowl, combine the cleaned prawns with 1/4 tsp turmeric powder, 1/2 tsp Kashmiri red chilli powder, and 1/2 tsp salt.
   • Mix well to coat the prawns evenly.
   • Set aside to marinate for at least 15 minutes while you prepare the curry base.
3. 3

   Temper the Spices

   • Heat coconut oil in a clay pot (manchatti) or a heavy-bottomed pan over medium heat.
   • Add the mustard seeds. Once they begin to splutter (about 30 seconds), add the fenugreek seeds, broken dried red chillies, and curry leaves. Sauté for 30 seconds until fragrant.
   • Add the finely chopped ginger, garlic, and slit green chillies. Sauté for 1-2 minutes until their raw aroma disappears.
4. 4

   Sauté Aromatics and Spice Powders

   • Add the finely chopped shallots to the pan and sauté for 6-8 minutes, stirring occasionally, until they become soft and translucent with light golden edges.
   • Reduce the heat to low. Add the remaining 1/4 tsp turmeric powder, 1 tsp Kashmiri red chilli powder, and 2 tsp coriander powder.
   • Stir continuously for 1-2 minutes until the spices are aromatic. Be careful not to burn them.
5. 5

   Simmer the Gravy

   • Pour in the prepared thin coconut milk. Add the soaked kudampuli along with its water and the remaining 3/4 tsp of salt.
   • Stir everything together well. Increase the heat to medium and bring the gravy to a gentle simmer.
   • Let it simmer for 5-7 minutes, allowing the flavors to meld and the gravy to thicken slightly.
6. 6

   Cook the Prawns

   • Gently add the marinated prawns to the simmering gravy.
   • Cook for 5-7 minutes, stirring occasionally, just until the prawns turn opaque, pink, and curl into a 'C' shape. Avoid overcooking to keep them tender.
7. 7

   Finish the Curry

   • Reduce the heat to the absolute lowest setting. Pour in the reserved thick coconut milk.
   • Stir gently to combine and let it heat through for 1-2 minutes. Do not allow the curry to boil after this point, as it may curdle.
   • Turn off the heat. Cover the pot and let the curry rest for at least 20 minutes before serving. This allows the flavors to deepen significantly.
   • Serve hot with steamed rice, appam, or idiyappam.