Ingredients
The following ingredients have 4 Servings
- Prawns (or Shrimp) – ¼ kg (1/2 lb)
- Jackfruit seeds – 10 seeds
- Cocum (Kodompuli) – 2 (soaked in water)
- Coconut milk (thin) – 1.5 cups
- Coconut milk (thick) – ½ cup
- Green Chilies – 2 (slit)
- Garlic – 3 (thinly sliced)
- Ginger – 1” piece (thinly sliced)
- Turmeric Powder – ¼ tsp
- Red Chili Powder – 2 tsp
- Salt – to taste
- For Tempering
- Coconut Oil - 2 tbsp
- Mustard seeds - 1 tsp
- Shallots - 2 (chopped)
- Dry red chilies - 2
- Curry leaves – 1 sprig
Instruction
- Clean and devein the prawns and keep it ready. You can buy deveined prawns or shrimp to save time.
- To clean the jackfruit seed, peel the outer white skin and then scrape off the brown coating with a knife as much as possible. Chop it into half lengthwise.
- Take a clay pot and add all of the above ingredients (except the thick coconut milk).
- Switch on the flame and cook it over medium low flame for about 10-15 minutes. By now everything will be well cooked. Add little extra water if you want more gravy.
- Now add the thick coconut milk. Just as it starts to boil, switch off the flame.
- Heat coconut oil in a small pan and pop the mustard seeds. Add the chopped shallots and fry till golden brown. Add the dry red chilies and curry leaves and fry.
- Add this seasoned oil over the curry. Keep the curry covered so that the flavors are trapped inside.
