Prawns cooked in a spicy, tangy gravy are wrapped in a banana leaf pouch. This one is for the seafood lover at home who can enjoy prawns for breakfast, lunch or dinner.
Cook 1 cup white rice and set aside.
Heat coconut oil in a mud pot or a pan. Fry 2 cups shallots, 2 chopped green chillies, 1 tsp minced ginger and 1tsp minced garlic and a handful of fresh curry leaves.
Into the pan, add more coconut oil, 1 tsp Kashmiri chilli powder (or paprika), 1/2 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp pepper powder and 1 tsp fish masala (we use Kitchen Treasures, Vijay or Double Horse brands)
Add more curry leaves. Add 1/2 cup slivers of fresh coconut. Pour 1/2 cup tamarind or cocum water. Add the prawns. (You may chop the prawns into tiny pieces before adding them, to get more flavour) Add 1/2 cup water, salt and stir fry a bit, until the prawns masala coats the spoon well.
In a heated pot, add the rice, the cooked prawns and mix very well. Add salt to taste. Temper few curry leaves, 2 red chillies and top the rice with more prawns.
Hold 2 banana leaves to a flame – one large and a smaller one. Pack the rice in the smaller leaf and then the larger one. Tie into a pouch.
Warm the pouch in a pan for two mins. Serve in a cast iron bowl with a big sliver of coconut and few red chillies/curry leaves for garnish. Or pack this one as a travel meal.
By Linda Joseph Kavalackal,
Christ & Co.
