Kerala, often referred to as "God's Own Country," is renowned for its rich culinary heritage. The state's diverse cuisine boasts a wide array of flavors and ingredients. One such dish that exemplifies the flavors of Kerala is the Ashtamudi Kayal Dried Prawn Curry. Ashtamudi Kayal is a beautiful backwater lake in Kerala, and this curry celebrates the bounty of its waters. In this blog post, we will walk you through the steps to prepare this delectable Kerala-style dried prawn curry.
Ingredients: For Marinating Dried Prawns:
1 cup dried prawns (Ashtamudi kayal prawns, if available)
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt to taste
For the Curry:
2 tablespoons coconut oil
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 onion, finely chopped
2-3 green chilies, slit
10-12 curry leaves
1-inch piece of ginger, minced
3-4 garlic cloves, minced
2 tomatoes, finely chopped
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 cup thick coconut milk
Salt to taste
Water, as needed
Fresh coriander leaves for garnish
Instructions:
Marinating the Dried Prawns:
Begin by rinsing the dried prawns in cold water to remove any impurities.
In a bowl, combine the dried prawns with turmeric powder, red chili powder, and salt.
Mix well to coat the prawns evenly with the spices.
Allow the prawns to marinate for 15-20 minutes.
Cooking the Curry:
Heat coconut oil in a deep pan or kadai over medium heat.
Add mustard seeds and fenugreek seeds. Let them splutter.
Add finely chopped onions, green chilies, and curry leaves. Sauté until the onions turn translucent.
Stir in the minced ginger and garlic, and sauté for another couple of minutes until the raw smell disappears.
Add the chopped tomatoes and cook until they turn soft and the oil begins to separate.
Spices and Coconut Milk:
Add turmeric powder, red chili powder, coriander powder, and cumin powder. Stir well and cook for a few minutes until the spices are well-incorporated.
Now, add the marinated dried prawns to the pan. Cook for 3-4 minutes on low heat.
Coconut Milk and Simmering:
Pour in the thick coconut milk and mix it into the curry.
If the curry is too thick, add a little water to achieve your desired consistency.
Season with salt and let the curry simmer on low heat for about 10-15 minutes, or until the dried prawns are cooked through. Stir occasionally.
Garnish and Serve:
Once the dried prawn curry is ready, garnish it with fresh coriander leaves.
Remove from heat and serve hot with steamed rice or Kerala parotta for a truly authentic experience.
Conclusion: The Ashtamudi Kayal Dried Prawn Curry is a delightful representation of Kerala's coastal cuisine. The blend of aromatic spices and creamy coconut milk perfectly complements the unique flavor of dried prawns. Give this recipe a try to savor the taste of Kerala in the comfort of your own home. Enjoy the rich flavors and aromatic spices that make this dish a true delicacy from God's Own Country!