Prawn ularthu: the syrian christian style - featuring coconut cuts and Gambooge | Kukskitchen

Going to Kerala, my home town, is most existing especially for the yummy home (mum) cooked food we get to eat. My mum always asks me for a list of things I want to eat in advance. My list always always always includes her prawn ularthu with coconut cuts. Ethra thinnalum mathi varilla.





In uk I try to recreate that culinary experience using raw tiger prawns, frozen coconut cuts and kudampuli (Gambooge - wiki yude kripa :] ) brought from Kerala during our last visit.

Ingredients

1 - Prawns (raw) - 500g

Kudampuli - 2 or 3 judging on the time it has spend in ur food cupboard :)

Coconut cuts - 1/2 cup

Curry leaves - 1 sprig

Shallots - 3-4

Garlic - 1 tsp

Ginger - 1 tsp

Red chilli powder - 1 1/2 tsp

Coriander powder - 1 1/2 tsp

Turmeric powder - 1/4 tsp


2 - Mustard seeds - 1 tsp

Coconut cuts - 2 tbsp

Curry leaves

3 - Salt to taste

Oil - 2 tbsp

Method

- Boil (1) with enough salted water till prawns change colour from gray to orange.

- Heat oil in a pan, splutter mustard seeds, add 2 tbsp coconut cuts and fry till ends turn light brown.

- Now add curry leaves followed by the cooked prawn mixture. Taste for sourness and remove kudampuli pieces if you think the curry needs no more sourness. Simmer till all the water disappers.


Serve hot with plain rice and yogurt. Yummm.






Cheers

Sherin Deepu