This is delicious. As my mom used to say (in Dutch) Vij could make a shit taste good which is the ultimate compliment. This prawn dish is different than any other curry I’ve made because most of the recipes I’ve tried are Northern Indian and this is South Indian. I can’t actually describe it so you’ll have to try it for yourself.
I couldn’t find cokum so I used tamarind instead – neither did I add the 11/2 cups water because I am almost compulsive about not being able to follow a recipe. It was still fantastic. I served this with a rice (roti) – I was planning on making Eggplant Bharta with it but ran out of time. This came by way of the Globe and Mail.
Chef Vikram Vij is the owner of Vij’s in Vancouver.
Prep Time: 45 minutes
Cooking Time: 15 minutes
Ready In: 1 hour
½ kilogram prawns
1 teaspoon coriander powder
½ teaspoon chili powder
¼ teaspoon turmeric powder
¼ teaspoon red chili powder
¼ cup vegetable oil
1 teaspoon mustard seeds
1/8 teaspoon fenugreek seeds
1 cup onions, sliced length-wise
1 teaspoon ginger, sliced long and thin
12 cloves garlic
3 green chilies, split in half, seeds removed
8 curry leaves
4 ¾-inch-round pieces cocum fruit, washed and soaked in water (or substitute 1 tablespoon tamarind paste)
1 cup water
2½ cups good-quality coconut milk
Salt to taste
Wash and devein prawns and set aside. Combine the coriander, chili powder, turmeric and red chili powder.
Heat the oil in the pan over mediumhigh heat. Add mustard seeds.
Add fenugreek seeds, onion, shallots, ginger, garlic, green chilies and curry leaves and fry until the onions turn golden.
Add the powdered spice mixture to the pan and fry over low to medium heat until fragrant.
Add the cocum fruit or tamarind paste.
Add prawns and coconut milk and simmer for 10 to 15 minutes on low heat until the prawns are cooked. Add salt to taste.
We ate this roti style with slices of tomato, cucumber and onion with lime juice and salt and pepper. Delish!
The original article is right here