Allepy Prawn Curry
Serves
4
Time
45 minutes
Recipe By
Chef Varun Inamdar
For Walnut Milk
1 cup untoasted California walnuts
2 cups water
1 cup cold water
For Curry
1 cup prawns, medium-sized, deveined and washed
2 tbsp coconut oil
1/4 cup shallot, peeled and sliced
1 tsp mustard seeds
1 tbsp fresh ginger, grated
4 green chillies, slit lengthwise
A sprig of curry leaves
2 cups walnut milk
1 raw mango, peeled and cut into wedges
3/4 tsp turmeric powder
1 tsp red chilli powder
Salt as required
For Walnut Milk
1. Soak a cup of untoasted California walnuts for 2 hours in 2 cups of water.
2. Strain and rinse walnuts well. Transfer to a blender with 1 cup of cold water. Blend on high for a minute.
3. Strain through a muslin cloth till you get an almost dry powdery mass in the muslin cloth after pressing the milk.
4. Transfer to a glass jar and store in the refrigerator. This gives you 2 cups of walnut milk.
For Curry
1. Heat coconut oil in an earthen curry pot.
2. Add mustard seeds and allow them to splutter.
3. Add shallots, ginger, curry leaves and green chilli. Stir fry for a minute on high flame.
4. Add turmeric powder and red chilli powder, raw mango chunks, walnut milk, prawns and salt.
5. Simmer until prawns are cooked and turn pinkish-orange in colour. This is a sign of doneness. Additionally, oil would also start releasing on the sides of the pan.
6. Serve hot.