Our usual lunch includes rice, fish, vegetables and yoghurt. Oh yeah, fish. We cook and eat fish and seafood a lot and often. I guess that’s the influence of being a native of the coast. Coastline of any country has a unique, exciting cuisine different from the rest of the land. One of the blessings of life on the Malabar Coast is that we get to enjoy fresh fish, seafood, vegetables, and poultry. Yes, all fresh. The chicken running around in the courtyard is caught and dressed to prepare spicy delicacies. Fresh seafood and fish is boiled in earthern pots made from local red clay, and firewood is used to impart a smoky flavor to dishes. Ah, those good carefree days.
Enough. Let’s talk about this spicy, tangy prawn curry prepared with green mango. This is simple to make and delicious too. All the effort goes into cleaning the crustacean. Then again, if you are able to buy fresh, peeled, deveined prawns from the market, you can have fun in the kitchen!
250g prawns, peeled and deveined
2 small tomatoes, unpeeled, coarsely chopped
1 tablespoon onion, thinly sliced
6 fresh curry leaves
1 green chili, slit lengthwise
½ teaspoon ginger-garlic paste
1 ¼ teaspoon kashmiri chili powder
½ teaspoon turmeric powder
1 small green mango (raw), peeled and cut random
2 cups water
Salt, to taste
2 teaspoon oil
A sprig of cilantro (optional)
For tempering (thaalikal)
1 ½ teaspoon coconut oil
¼ teaspoon black mustard seeds
In a deep pan, heat oil over medium-low heat. Add onions and cook until soft but not brown, about 2 minutes. Stir in ginger-garlic paste and gently toss for 30 seconds. Tip in curry leaves, green chili and tomatoes, then simmer until tomatoes are soft and almost broken down, about 4 minutes. Add mango and toss for few seconds.