Savour that mouth waters

 I still remember this meal. It always made me content. On my nights off I would sleep like a log and then get up at 12 noon and rush to Kondhwa Road to the South Indian Restaurant. Pack the brown rice, and prawn curry or fish curry. The hot steamed rice with prawn curry ah! So yummy.

Prawn curry Kerala style.

Ingredients

Prawns—500 grams

Crushed garlic—1 teaspoon

Crushed ginger—1 teaspoon

Turmeric—2 teaspoons

Coconut oil—2 tablespoons

Curry leaves

Mustard seeds—1 teaspoon

Cumin seeds—1 teaspoon

Green chillies

Onion—1 chopped

Kashmiri chili—1 teaspoon

Coconut milk—300 ml

Kokum rinds—2

Salt to taste


Method

1. Soak kokum in hot water for 15 minutes. 

2. Marinate cleaned and deveined prawns with salt, turmeric, and chili powder. 

3. Heat the pan and sauté mustard and cumin seeds. 

4. Add onions and fry till translucent. 

5. Add Kashmiri chili and roast for a while. 

6. Add prawn and kokum water. 

7. Prawn is cooked when it curls and turns red. '

8. Add coconut milk and only heat. Do not bring it to a boil.

9. Garnish with coriander leaves. 


My soul lives in this meal. 

#BlogchatterFoodFest2025

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