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Allepy Prawn Curry

The mere mention of this traditional Kerala dish is enough to make one's mouth water. Not only is it bursting with flavours that will leave you craving more, but it is also highly versatile - you can enjoy it with steamed rice, Malabar paratha, or any other accompaniments of your choice. This indulgent dish is perfect for those who love bold flavours, and it can be made spicier or milder depending on personal taste preferences.

Serves

4

Time

45 minutes

Recipe By

Chef Varun Inamdar

Ingredients

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

Method

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.

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