No.. This is not my Grandmother’s recipe. I have a very dear pal who is a great supporter and fan of YummyOYummy. She is our good friend Abhish’s wife, Ansu Joys. A lady who inspires me with her immense energy and zeal. She is doing her Masters in Computer Science, in Kansas. Though she is busy with her studies, she manages to cook everyday and hosts awesome parties too. She once cooked food for about 40 people, for an event at her church. She’s also into arts and crafts too during her spare time. I often wondered where she got all this energy from till I heard about her grandparents.
Ansu’s grandparents who are both 75+, visited her last month. I must say they are a dynamic couple who are absolutely full of verve. This recipe is her grandmother’s. Ansu got this recipe from her grandmother so that I could share it with you all! Do try it ! This would taste best the next day.
Thanks Ansu for the recipe and your wonderful support !!
1. Prawns – 25 – 30 large or medium, cleaned
2. Coconut oil – 2 tbsp + 1 tsp
3. Mustard seeds – 1/2 tsp
4. Coconut tidbits / thenga kothu – 3 tbsp
5. Pearl onions - 15 – 20, thinly sliced
6. Turmeric powder - 1/2 tsp
Kashmiri chilly powder – 1.5 – 2 tsp
Coriander powder – 3.5 tsp
Fennel powder – 1 – 1.5 tsp
7. Tomato – 1.5 large, finely chopped
8. Kudam puli / gamboge – 1 small, soaked in water for 15 minutes (Use only if the tomato is not sour enough)
9. Curry leaves – 1 sprig
10. Hot water - 1 cup
11. Salt – to taste
1. Heat coconut oil in a clay pot and splutter mustard seeds. Fry the coconut slices until light brown and add sliced pearl onion. Saute until onion starts to change color. Bring down the heat to low. Add all the spice powders numbered 6 and stir until their raw smell is gone. Add chopped tomato and cook for 3 – 4 minutes. Add hot water, enough salt and bring to a boil.
2. Cook for a few minutes and add cleaned prawns. Cook covered for about 7 – 8 minutes until prawns are done and gravy is thick. Add a tsp of coconut oil. Set aside for 1 hour. Serve with rice and other side-dishes. We had it with rice and winter melon koottu. This prawn curry tastes best the next day!