Today's Recipe - Konju Varutharaccha Curry (Kerala Prawn Curry)

Contains Egg: No

Ingredents: Marination6 medium sized prawnssalt to taste1/4 tsp turmeric powderVarutharaccha paste1/2 grated coconut3 tbsp coriander seeds6 dry red chillies2 tsp chopped garlic10 no shallots1/2 cup waterFor the Preparation2 tbsp coconut oil1/4 tsp fenugreek seeds1 tsp sliced ginger5-6 curry leaves1 sliced onion1/2 cup water1 ball tamarind pulp1 tsp saltFor Tempering1 1/2 tsp coconut oil1/4 tsp mustard seeds6 no shallots1 chopped red chilli

Method: Marinate the prawns in salt and turmeric powder for half an hour.For preparing the varutharaccha paste, roast coconut, coriander seeds, red chillies, garlic and shallots till shallots turn brown. Add water and grind to a fine paste.Heat coconut oil in pan and crackle fenugreek seeds in it. Add ginger, curry leaves and onions. Saut?a> till onions turn brown. Add varutharaccha paste.Add water. Add tamarind pulp. Add salt to taste. Add the marinated prawns. Cook till prawns are done. Temper with coconut oil, mustard seeds, shallots and dry red chilli. Serve hot with aapam or rice.


Recipe By: Chef P.T.MathaiTaj Varkala, Kerala

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