Tomato pepper prawns curry (Serves 4)

Are you guys ready for some fiery, hot and spicy prawns?? This recipe is my mother’s and she is an expert in cooking kerala nadan seafood dishes. This spicy prawn curry uses traditional kudampuli (gamboge) and tomato for its sourness. This preparation goes extremely well with rice or rotis. So why wait friends, put on your aprons and rush to the kitchen…

Medium size prawns 1 lb

For the marinade

Red chilly powder 1 tsp
Black pepper powder ½ tsp
Turmeric powder ½ tsp
Garam masala ½ tsp
Salt as needed

For the gravy

Red onions 1 big, chopped
Green chilly 3 nos, finely chopped
Ginger 2 TBSP, chopped
Garlic 2 TBSP, chopped
Curry leaves a few
Red chilly powder ½ tsp
Turmeric powder ¼ tsp
Tomato 2 big, chopped
Gamboge (Kudampuli) 1 no, soaked ¼ cup water
Whole black peppercorns 10 nos
Coriander leaves a fistful, chopped
Oil 2 TBSP
Salt as needed

Preparation

Wash and pat dry the prawns well. Marinate prawns with red chilly powder, turmeric powder, pepper powder, garam masala and salt for about 15-20 minutes.

Shallow fry the prawns for about 3-4 minutes on each side. Drain excess oil onto paper towel and set aside. In the same pan, add chopped ginger, garlic, green chilly and curry leaves. Sauté this for about 3-4 minutes and then add sliced onions. Sauté the onions until they turn golden brown. Next add red chilly powder and turmeric powder. Mix well and add chopped tomatoes. Cook this until tomatoes are a little mashed up. Now add the gamboge along with the water. Add salt and cook until 70% of moisture is evaporated. Next add the fried prawns, mix well with the masala and cook covered for 5 minutes at medium heat. Crush around 8-10 whole pepper and add to the prawns and mix to combine. Turn off flame and garnish with coriander leaves. Serve with rice or chappathi..Enjoy!!!

Cheers!!!
Chitra