Easy, Serves 4, Prep time: 45 mins.
The hallmark of great-tasting Malvani curry, lies in the distinct smell of freshly ground coconut, peppercorns and coriander seeds. Its vibrant orange colour beckons to taste, and one is met with a familiar earthen flavour, and the tartness of kokum.
It goes best with prawn, surmai, pomfret or rawas.
I love how homely and simple Malvani food is, and decided to treat my family to some traditional prawn curry for Friday lunch. Here’s how you can, too.
- Prawns, deshelled and deveined, 400 gm
- Coconut, grated, 150 gm or 1 no.
- Onion (medium), sliced, 1 no.
- Kashmiri red chilies, dried, 7 nos.
- Garlic, 12 cloves
- Peppercorns, 12 nos.
- Coriander seeds, 1 tbsp
- Turmeric powder, 2 tsp
- Kokum* (Amsol), 5 nos.
- Oil, 30 ml
- Salt, 2 tsp or to taste
*Alternatively, the kokum can be substituted with 25 ml of Kokum Agal.
- Marinate the prawns with 1 tsp of salt and 1 tsp of turmeric powder, and let stay for 20 mins. Soak chilis and kokum, separately, in hot water for 15 mins. Pound 4 cloves of garlic, and keep aside.
2. Add the grated coconut, sliced onions, about 8 cloves of garlic, soaked red chilies, peppercorns, coriander seeds and 1 tsp turmeric, along with 1/2 a cup of water to the mixer. Grind to a fine paste**.
4. Once the masala is fried, add 2 cups of water, the soaked kokum and about 1 tsp of salt. Simmer for 10 mins. Add the marinated prawns, and cook on a low flame for 5-7 mins.
And finally, serve your authentic Malvani masterpiece over a bed of steamed rice, and a glass of sol kadhi. Devour with your hands.
**The ground masala can be stored in the fridge for upto one week.