Kerala Prawn Curry
There is so much going on that writing on the blog has not been at the top of my list. I always knew that this day would come. A day when life would overtake my ability to write and do other things like creating content whenever I like. This would threaten a younger Archit. I remember a time when I was single when I would plan my dates around my shoot schedule. Today, I can’t seem to do that. And surprisingly, I am fine with it.
The reason for this nonchalance comes from the realization that life isn’t linear. Growth and success in one space come at the cost of loss somewhere else. I have spent over five years writing, shooting, and cooking content for a community. Today, I can use my library of content to drive engagement and use my concerted time to develop content I love. My list of priorities in order of importance at the moment are: Taking care of an ailing grandmother, taking care of a recovering father, renovating Natasha and my new home, the wedding, my full-time job (I am surprised it’s so low as well), and then all the content for the blog (which includes two podcasts as well).
These priorities will change as time passes, and most will go away soon enough. I hope that by December of this year, I should be able to devote more time to the blog and my new marriage. The good thing is that my partner is actively involved in the blog, which helps us spend more time building something together. I see Natasha as an equal partner in my presence on the internet, but I never want her to be anchored to the blog. She takes on all she can but is free to switch off whenever. This is because I want her to live her best life. Live a life that she chooses for herself. It’s not something that has been afforded to her before, but after 28 years of circling the sun, it’s time she has the freedom to do that.
This Kerala prawn curry is the latest addition to my collection of weeknight meal recipes. As I prepare to embark on married life with Natasha, I’m excited about the culinary adventures we’ll have together in our new home. To that end, I’ve been experimenting with new recipe ideas to add to my Rolodex of meals for two. This particular curry is perfect for those nights when we want to indulge in some carbs. It’s a tantalizing blend of tangy, spicy, and sweet flavors that will surely please our taste buds. The thinly diced onions provide a touch of sweetness, while the spices in the curry and the marinade for the prawns add a delightful kick of heat. To round out the flavor profile, I use a Kokum tea base to give the dish a punch of acidity. I hope you enjoy this recipe and have fun preparing it for your own loved ones. Happy cooking!
Glimpses from the week
Ingredients
500 gas of Prawn ; Cleaned & Deveined
1 teaspoon Garlic Grated, Pounded or Paste
2 teaspoons Ginger Grated, Pounded or Paste
2 teaspoons turmeric
2 tablespoons veggie or coconut oil
10-15 Curry leaves
1 teaspoon Mustard seeds
1 teaspoon Cumin seeds
1 Green Chili Chopped; Optional
1 Onion About 1 Cup -diced thin
2 teaspoons Kashmiri Chili Powder Or Paprika
300 ml Coconut milk
2 pieces Kokum rinds
Salt to taste
Method
Boil 1 cup of water. Add the dried Kokum. Let it steep for 10-15 minutes till you do the rest of the prep. We will be using this kokum water or tea to add more flavor.
Add 1 teaspoon salt, turmeric, ginger, and garlic to the prawn. Mix and set aside.
Heat a pot on medium flame. Once hot, add the oil. Heat for 10-15 seconds
Add the mustard seeds and cumin. Add the curry leaves and chili Sauté for 10-15 seconds when they start to splutter.
To this, add the chopped onion. Sauté till they are translucent. This should take 1-2 minutes.
Add the Kashmiri Chili powder and roast for 10-30 seconds.
Add the cleaned prawn, kokum or ¼ Cup of tamarind or kokum water. Bring to boil
The prawn is cooked when it has turned orange and curled up.
Add the coconut milk. Let it heat through but don’t bring it to boil
Check the salt and sourness. Add more salt and Kokum tea if needed to balance the curry.
Garnish with Coriander or curry leaves. Serve hot.