Kerala Prawn Curry (Konju Varutharacha curry)

Ingredients For Marination

• • Prawns - 6
• • Salt - as required
• • Turmeric powder - ¼ teaspoon

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Ingredients For Varutharacha Paste

• • Coconut grated - ½
• • Coriander seeds - 3 tablespoons
• • Red chillies (dry) - 6
• • Garlic (chopped) - 2 teaspoons
• • Shallots/Small onions - 10
• • Water - ½ cup

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Ingredients For The Preparation

• • Coconut oil - 2 tablespoons
• • Fenugreek seeds - ½ teaspoon
• • Ginger (finely sliced) - 1 teaspoon
• • Curry leaves - 6
• • Onion sliced - 1
• • Water - ½ cup
• • Tamarind extract - ½ cup
• • Salt - 1 teaspoon

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Ingredients For Tempering

• • Coconut oil - 1 tablespoon
• • Mustard seeds - 1 teaspoon
• • Shallots - 6
• • Red chilly (chopped) - 1

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Method

• 1. Marinate prawns in the mix of salt and turmeric powder for 30 minutes.

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Method To Make Varutharacha Paste

• 1. Roast together coconut, coriander seeds, red chillies, garlic and shallots.
• 2. Let the shallots turn brown. Add water and grind to a fine paste.

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Method To Make The Main Preparation

• 1. Heat coconut oil in a pan and crackle fenugreek seeds. Add ginger, curry leaves and onions. Sauteed till onions turn brown.
• 2. Add varutharacha paste, water, tamarind pulp and salt.
• 3. Add prawns and cook well.
• 4. Once the prawns are done, temper with coconut oil, mustard seeds, shallots and dry red chilly.
• 5. Serve hot with appam or rice.