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One of the most widely loved seafood dishes from Kerala is Prawn Mappas. Aromatic and full of distinct flavours, this mild prawn curry is dominated by rich creamy coconut milk, traditionally a mix of the first and second pressing for an extra dose of goodness.
If you’re in the market for a quick and easy lunch or a hassle-free dinner for the family, this recipe is ideal because it comes together in under half an hour. The fresh spice blend comes through and lends much-needed dimension to the curry and if you can snag some fresh prawns to imbue it with the OG coastal essence, nothing like it.
Ingredients
- 500 gms prawns, cleaned
- 1 cup water
- Salt to taste
Masala Mix
- 6 small onions
- 1 ½ tbsp coriander powder
- ½ tsp chilli powder
- ¼ tsp turmeric powder
- ¼ tsp pepper
Tempering
Method
- Clean and devein the prawns and add them to a pan with salt and water. Cook on a medium heat until the water has evaporated.
- Grind the onion, coriander powder, chilli powder, turmeric powder and pepper powder together into a smooth paste and put it in a bowl for later.
- In another pan, heat the oil and toss in the mustard and fenugreek seeds. Let them cook until they begin to splutter.
- To this mix, add finely chopped onion, ginger, chillies, garlic and the curry leaves. Saute until the onion starts to brown and then add in the masala paste.
- Let the masala cook off and then add the kokum, coconut cream and coconut milk.
- Turn down the heat and let it boil for 5 minutes, stirring to combine.
- Add the prawns, salt to taste and cook for 2 minutes until the gravy thickens.
- Serve hot with rice or roti.
