Dry Malabar Prawns
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.
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 ¼ 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...
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