This is one of those dishes that make me drool just by the thought or sight of it definitely an irresistible one for any seafood lovers! Kokum, or Kodampuli as we call in Kerala, is a typical ingredient in most of the seafood preparations here. It adds a different taste to the dish that goes well with spicy gravy preparations. Traditionally curries were prepared in earthen pots (in home my mother still uses earthen pots), mainly to let the gravy reduce proportionally, giving the curry a nice flavor and consistency. It is easy to pack and carry Kodampuli back from home but not earthen pots so I had to manage cooking in a normal deep heavy bottomed pan, so that means a little extra cooking time to let the gravy reduce by evaporating. A wee bit of extra effort for the love of prawns and all that is seafood! Feel free to give it a try.
|Prawns||400 Gram , cleaned, deveined (about 30 prawns)|
|Turmeric powder||1/4 Teaspoon|
|Pepper powder||1 Teaspoon|
|Olive oil||2 Tablespoon|
|Mustard seeds||1/2 Teaspoon|
|Dried chilies||2 Medium , roughly torn|
|Onion||1 Medium , roughltychopped|
|Garlic||8 Clove (40 gm) , roughly chopped|
|Ginger||1 Inch , roughly chopped|
|Green chilli||2 Small , roughly cut|
|Turmeric powder||1/2 Teaspoon|
|Chilli powder/Kashmiri chili powder||2 Tablespoon|
|Freshly ground black pepper||1/2 Teaspoon|
|Coriander powder||1 Tablespoon|
|Garam masala||1 Teaspoon|
|Tomato||1 Large , finely chopped (if not using kokum double this with ripe ones)|
|Kokum||3 Medium , soaked in enough water|
|Thick coconut milk||1/4 Cup (4 tbs) (optional, not used in the curry) (Optional)|
|Curry leaf||1 Tablespoon|
1. Marinate the prawns using the ingredients for marination. Keep aside for at least 30 minutes.
2. Make a coarse paste of onion, garlic, ginger, green chili with a little or no water; keep aside.
3. Heat up oil in a deep heavy bottomed pan (or earthen pot) and splutter mustard seeds, followed by dry chilies.
4. Add the onion, garlic, ginger, green chili paste and saute until oil separates.
5. To this add the turmeric, chili, pepper, coriander and garam masala powders. Mix well and cook until the spices give out a nice aroma.
6. Add tomatoes and cover and cook for a few minutes, until you get a mushy mix.
7. Add kokum with water and let it boil.
8. Add the marinated prawns and adjust salt. At this stage, if the curry lacks gravy, add 1/2 cup of water. Let it cook for 8-10 minutes. Care must be taken not to overcook prawns as it may turn rubbery. Adjust seasoning and add curry leaves; switch off when done and when gravy thickens a bit.
9. If adding coconut milk then follow this step. Once prawns is cooked and gravy thickens, add 1/4 cup of thick coconut milk. Remember to reduce the heat as you should not let it boil. Once heated through, switch off. Check final seasoning and salt at this stage.
10. Transfer to a serving bowl and enjoy with plain steamed rice, appam, idiyappam etc.
Calories 241Calories from Fat 92
% Daily Value*
Total Fat 11 g16.9%
Saturated Fat 3 g15%
Trans Fat 0 g
Sodium 423 mg17.63%
Total Carbohydrates 26 g8.7%
Dietary Fiber 5 g20%
Sugars 9 g
Protein 15 g30%
Vitamin A % Vitamin C %
Calcium % Iron %
Calories 1205Calories from Fat 460
% Daily Value*
Total Fat 55 g84.5%
Saturated Fat 15 g75%
Trans Fat 0 g
Sodium 2115 mg88.15%
Total Carbohydrates 130 g43.5%
Dietary Fiber 25 g100%
Sugars 45 g
Protein 75 g150%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
*Based on a 2000 Calorie diet