Dry Malabar Prawns

The Pepper Cook
June 24, 2020
308
@thepeppercook

A quick, delicious Kerala recipe of juicy prawns fried until crispy in coconut oil, marinated in a fragrant blend of grated coconut, coriander leaves, cumin, Malabar peppercorns, and fiery red chilies, enhanced by tangy tamarind.

4 as a part of meal
350g - 400 grams about 20 pieces medium-large prawns ( cleaned deveined without shell )
1 1/2 inch ball of tamarind pulp
1/4 cup water
11/2 teaspoons salt
1 teaspoon turmeric powder
1/4 teaspoon chili powder ( or to taste )
1 teaspoon Kashmiri chili powder
1 dry red chili
1/2 teaspoon black peppercorns
1/2 teaspoon cumin seeds
1 green chili
1'' piece of ginger ( chopped )
6 cloves garlic ( roughly chopped )
1/2 cup grated coconut
1/2 cup coriander leaves
6-7 shallots ( peeled and thinly sliced lengthwise )
2 tablespoons coconut oil

Soak tamarind in ΒΌ cup water. Keep aside while preparing paste for marinating prawns.

Rub prawns with salt, turmeric, chili powder, and Kashmiri chili powder.

To prepare paste, dry grind red...


See the full directions on my site
Nutritions

Calories
638

Sodium
4059mg
169% DV

Fat
49g
75% DV

Protein
11g
22% DV

Carbs
60g
20% DV

Fiber
16g
67% DV