Keralan Prawns
Keralan prawns get their sharp, tangy edge from kudampuli, the dried Malabar tamarind used in coastal Kerala cooking. Here the prawns are first poached with ginger, curry leaves, green chile and thin slices of coconut, then finished in a pan with browned spices and onion. The result is a semi-dry dish with a concentrated flavor, and lime juice works if you cannot find kudampuli.
Instructions
Pull the heads and tails off the prawns and discard them.
Put the prawns in a pot with water, the minced ginger, salt, curry leaves, green chile, kudampuli and coconut slices. Cook until the prawns are done, and stop while a little liquid is still left in the pot.
Heat the oil in a pan. Add the turmeric, red chile powder and coriander powder, and fry them until they turn brown.
Add the onion and sauté it until it wilts and turns soft.
Tip in the cooked prawns along with the coconut and curry leaves. Simmer, stirring, until the sauce clings to the prawns and the dish is semi-dry.
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