Prawn Malabar

Usually I start researching on a recipe of a dish that I liked before I try it out in the kitchen. However this time it was the other way round. I prepared the dish with whatever ingredients I had and then researched for a good name for it and ended up with Prawn Malabar - thanks to the addition of coconut milk. Prawns or Shrimp as the Yankees would call it is one of the most versatile seafood that can be cooked quickly and in many different ways. Yesterday was a situation when a curry was needed in a short period of time especially when the refrigerator was not stocked up. Good old frozen prawns came to the rescue - once again. 

Ingredients

1. Prawns - devined and cleaned - 500 gms (I used frozen)
2. Red Onions (diced) - 2 medium sized
3. Tomatoes (diced) - 2
4. Green chillies (slit) - 5 or 6
5. Ginger garlic paste - 2 tablespoons
6. Turmeric powder - 1/2 teaspoon
7. Garam Masala powder - 50 gms (I used Sakthi Chicken masala)
8. Coconut Milk - 1/2 cup
9. Vegetable oil
10. Mustard seeds - 2 teaspoons
11. Curry leaves

Method

1. If you are using frozen prawns - thaw and clean them first under running water for a few minutes and let them drain.
2. In a large sauce pan / wok heat the oil and season it with mustard seeds until it splatters.
3. Saute the ginger garlic paste for about 30 seconds
4. Saute the green chillies, onions and tomatoes. This will take about 10 to 15 minutes - the longest process in this recipe until the onions and tomatoes are all mushed up and comes to an almost paste like consistency.
5. Add the garam masala, turmeric powder and salt to taste and saute for a few minutes.
6. Add the coconut milk and let the mixture come to a boil.
7. Add water as much as needed without making the curry too watery.
8. Add the prawns and cook them for a few minutes - until they curl up and turn red. For those who have not cooked prawns before - if you overcook it would become very tough and rubbery.
9. Add the curry leaves and stir the mixture until the curry leaf flavour blends in.
10. Serve hot with steamed white rice.

Happy Cooking!!

C

Kerala Njandu (Crab) Curry

My first exposure to crab was from Velu Military mess I think in Chennai. Remember fiddling around with it without knowing really what to eat or what to expect. However this one - Kerala Njandu Curry is dedicated to THE (G) Gang at Kings Court, Beaverton @Friday Club. Those were the bachelor days of many people's first long term onsite assignment. A lot can happen when you have those 25+ aged guys around living around in close proximity. Amongst few other things that were "developed", one of them was an affinity to Njandu (Crab) Curry.
Thanks to Mr. Ajay Suresh Babu - who was our Mallu (or Konkani?) chef - who introduced this simple but amazing crab curry. I must admit that it took nearly 12 years for me to attempt this on my own. The outcome was not too bad I suppose. One key ingredient that was missing was the 10 member Uno game that goes along with this. ;-) Here's my version of Kerala Njandu (to be pronounced with a twist of your nose) Curry.

Ingredients

1) Crab
2) Ginger & Garlic Paste
3) Coconut Milk
4) Salt
5) Turmeric powder
6) Red chilly powder
7) Garam masala
8) Cumin powder
9) Coriander powder
10) Vegetable Oil

The Method


(-1)  You can start with cleaning the crab. However I would recommend getting it cleaned professionally at the fish market. If in case you dare to clean it yourself you can read here to get an idea.

(0) Ginger - Garlic paste - preferably you make it yourself, or a store bought would do just fine.

1) Heat a large saucepan and add a few table spoons of oil. Less for the health conscious - more for those who look for a restaurant feel.
2) Once the oil is hot (maybe a minute or so) add the ginger garlic paste and saute it for about 5 minutes.
3) Once you see the oil separate add 3/4th s of the coconut milk and mix it up for a few minutes.
4) Add the crab and all the dry items (all the powders - a  tea spoon each except turmeric which should be a pinch or 2).
5) Stir it well and let it to boil for about 15 - 20 minutes with a closed lid until the crabs turn red. You may add some water in case you have more guests to feed.
6) Add the remaining coconut milk and leave it to simmer for a few minutes before serving.

Quite Simble eh!! Enjoy!! (Best served with steamed rice)

Happy Cooking

C