Creamy, tangy and spicy. An absolute treat to any prawn-lover. A family recipe, much sought-after.
Heat 2 tbs coconut oil in a mud pot. After the oil is heated, add 2 cups chopped red shallots, 6 slit green chillies, 1 tbs ginger-garlic paste and sauté well. Add 1 kg shelled and cleaned prawns and 1/2 kilo cut Moringa drumsticks and mix everything well.
Grind 1 cup freshly grated coconut, 1/2 tsp fennel seeds, 1 tsp turmeric powder and 1 tsp black pepper corns into a moist powdery mix. Add the mix to the vessel. Stir everything together and add 1/2 cup tamarind juice, to get a thick gravy. Cook.
Tempering – in a separate pan, heat 2 tbs coconut il and 5 chopped shallots, a handful of fresh curry leaves, 3 red chillies and 1/2 tsp black mustard seeds – when the mustard splutters, pour it into the main dish.
Serve hot with rice. This curry one goes well with breads too.
By Annie Joseph Kavalackal
Homemaker par excellence Annie is a loving wife, mum to a son and two daughters (one by birth and one more by law) and a besotted grandmother to a doting grandson. A nurse by profession, she ran one of the best daycare facilities in the UAE in the 90s and cookery classes from home. For more of her traditional and modern recipes, follow https://www.facebook.com/Two-to-Mango-1624082267920574/