Kerala Style Prawn Curry
1 tablespoon cooking oil
1 teaspoon fenugreek
½ teaspoon turmeric
¼ teaspoon asafoetida
1 teaspoon mustard seed
12 leaves dried curry
2 lb fresh king prawn (1 kg)
1 cup coconut milk (200 mL)
¼ cup water (50 mL)
salt, to season
pepper, to season
1 lime, juiced
1 onion, chopped
1 red chili
⅔ cup ginger (30 g)
4 cloves garlic
How to Make It
In a food processor, blitz the onion, chili, ginger and garlic together to make a paste. Set aside.
In a large pan, heat the oil over a medium heat.
Add the fenugreek, turmeric, asafoetida, mustard seeds, and curry leaves to the pan, and fry for a couple of minutes.
Add the paste and continue to cook for 2-3 minutes.
Add the prawns and water. Cook until they start to turn pink.
Pour in the coconut milk, salt, pepper, and lime juice, and cook for another few minutes.
Serve with parathas, naan bread, and rice.
Liquid Measuring Cup
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