Kerala prawn curry

• Prawns · cleaned and deveined400 g
• Coconut oil2 tsp
• Mustard seeds1/2 tsp
• Shallots · sliced8
• Ginger · julienned1 inch
• Garlic · sliced4 cloves
• Green chillies · slit2
• Curry leaves2 sprigs
• Tomato · chopped1 small
• Kashmiri chilli powder2 tsp
• Coriander powder2 tsp
• Turmeric1/4 tsp
• Kudampuli · soaked in 1/4 cup warm water2 pieces
• Thin coconut milk200 ml
• Thick coconut milk100 ml
• Saltto taste

Method

1. 1

   Heat the coconut oil in a kadai on medium. Add mustard seeds; when they pop, add shallots, ginger, garlic, green chillies and a sprig of curry leaves. Cook 5 minutes until soft.

2. 2

   Add the tomato and cook 3 minutes until it softens. Lower the heat, add chilli powder, coriander powder and turmeric, and stir 1 minute.

3. 3

   Pour in the thin coconut milk, the kudampuli with its water, and salt. Simmer gently 5 minutes.

4. 4

   Add the prawns and simmer 4 to 5 minutes, until they turn pink and curl.

5. 5

   Pour in the thick coconut milk and the remaining curry leaves. Heat 1 minute without boiling, so the coconut milk doesn't split, then take it off the heat.

Tips

• Keep it at a gentle simmer once the coconut milk is in. A rolling boil splits it.
• From a packet, 1 part coconut milk to 2 parts water makes thin milk.

Swaps

• No kudampuli? Use 2 tsp tamarind pulp.

Storage

Keeps 1 day in the fridge. Reheat gently and don't let it boil.