Keralan coconut prawns with curry leaves

Name: Keralan coconut prawns with curry leaves
Total time: 30 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 500 g raw shell-on prawns; ¼ tbsp chilli powder; ¼ tsp turmeric; ¼ tsp ground coriander; ¼ tbsp finely chopped ginger; 3 tbsp oil; 1 lime, juiced (or kudampuli to taste); 15 curry leaves; 3 tbsp coconut chips (or thin fresh coconut slices); 1 large green chilli, slit; ¼ onion, thinly sliced; salt

Time: 30 min3 servingsapprox. 310 kcal / serving (estimated)approx. 32 g protein / serving

Keralan coconut prawns with curry leaves (illustration)

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Method

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Remove the heads and tails from the prawns and clean them.
Cook the prawns in a saucepan in a little water with the ginger, salt, curry leaves, chilli and coconut (add the lime juice only at the end); leave a little liquid in the pan at the end.
Heat the oil in a frying pan and fry the turmeric, chilli powder and coriander until browned.
Add the onion and cook until wilted.
Add the cooked prawns with their liquid and the lime juice and simmer, stirring, until semi-dry; serve with rice.

Source: Wikibooks Cookbook – Keralan Prawns (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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