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RED PRAWN & KOKUM CURRY

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Now of course is the time when millions of Christians around the world observe 40 days of Lent, the time of fasting starting on Ash Wednesday and ending on Easter Sunday.
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So, until Easter I therefore will not be posting any meat dishes on this site.
Mind you, from a cook point of view I find it somehow challenging to come up with nice delicious non-meat dishes for our family.
We are of course extremely lucky living here in this beautiful coastal area with its abundance of the treasures of the Arabian Sea – Fish and Shellfish.
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So, without long ado, here is yet another delicious, typical Kerala Prawn dish, which I made only yesterday. This preparation contains Kokum (known as Kodampuli here) – an absolutely vital ingredients for this dish.
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For 2 generous helpings I used:
a. 300 gr of cleaned, shelled and deveined prawns
b. A pinch of turmeric powder and
c. A pinch of pepper powder
d. 3 pieces of washed Kokum
e. Water, enough to cover the prawns
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Mix all this and boil just long enough for the prawns to turn pink (1 minute), take off the flame immediately and keep aside for later. Keep the water for use later on.
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a. Next take the small bowl of your Mixy (Blender), add
b. 1 Onion, medium to largish! Roughly chopped
c. 50 gr of peeled garlic
d. 1 inch of fresh ginger and
e. 3 green chilli (more or less, depending on your heat intake)
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Grind all this to a nice paste (not too fine, thou) and keep aside for later.

Now the real fun starts:
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In a large heavy bottomed vessel heat up app.
1-2 Tbsp of Coconut oil, splutter ¾ tsp of mustard seeds and 3 dried red chillies, broken in half.
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Now add all your earlier prepared paste and sauté until the oil separates. Mix well.
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Next add ½ tsp turmeric powder, 3 Tbsp red chilli powder (I use Kashmiri powder here for colour), 1 – 2 Tbsp. of Coriander powder, salt and black pepper to taste.
Mix well and cook for app. 5-8 minutes.
The smell wafting through your kitchen now makes you already wanting to sit down and eat.
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Add 2 large tomatoes, skin removed, and chopped up very finely. Let this simmer for at least 10-15 minutes, until tomatoes are very very soft.
Take the Kokum and all the water you used to boil the prawns in and add to your vessel. If you want more gravy later, just add a bit of hot water to this.
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At this stage adjust the seasoning to your own taste.
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Now add app. ¼ cup of thick creamy coconut milk and stir. A sprig or two of curry leaves should be added now; continuing to simmer on lowest possible heat for another couple of minutes.
At the very end only add the previously boiled prawns (they must not be rubbery from overcooking).
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Stir and remove into a pretty dish ready for serving with either just plain rice or Appam.

രുചിയോടെ ഭക്ഷണം ആസ്വദിക്കാന് കഴിയട്ടേ
(ruchiyode bhakshanam aaswadikkan kazhiyatte) this is our local Malayalam language meaning: “….let your food be enjoyed tastefully”
Enjoy your meal – Guten Appetit

Namaskaram, Carina

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Wonderful tranquil Kerala Backwaters

Here just some more ad random pictures which I took when visiting our Backwaters. Away from the hussle and bussle of City life, pollution and noise it only takes a relative short car ride to bring me to the start of the Backwaters and here I can breath and enjoy the “simple way of life” of those lovely people, always friendly and ready to share a piece of fruit or water or chai (tea) with them. The language barrier does not exist for us, we chat and chat – they in Malayalam and I in English and we  understand each other and have a few happy joyous moments together. I love going back to those places, over and over again. So come and join me and enjoy the view. I am happy and proud to show you around.

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waiting to be filled by the drinking water truck

happiness

happiness

Fisherman's laundry day

Fisherman’s laundry day

weaaving the roof of his boat

weaving the roof of his boat

Swing in an overgrown garden

Swing in an overgrown garden

uprooted tree

uprooted tree