Fresh prawns- 500 g , shelled and de-veined
The quickest and neatest way to de-vein an uncooked prawn is to insert a fine skewer just behind the head, using it to carefully draw out the vein in one piece).
Dark green Curry leaves -1 spring
Red chilly powder -1- 1 ½ teaspoon
Turmeric powder – 1 teaspoon ( ½ teaspoon for marinate and ½ for curry )
Pepper powder -1/2 teaspoon
Coriander powder – 2 teaspoon
Cooking oil -2 teaspoon
Water -1/2 cup
Salt to taste
Kerala got a lot of village restaurants and Toddy shops. If one wants to enjoy the traditional fish / prawn cuisine of Kerala, one should go to the Toddy shops. But for the cleanliness, and the ambience ( or the lack of it), the food preparation is delicious.
This Prawns curry is prepared in the traditional style in an earthen pot ( known popularly as Meen Chatty) as one find in the places mentioned above. The Keralites believe that the curry made this way taste special and got its own unique flavor. ( the only marked difference being that I have used very little oil and spices; but back inKerala, one can find that the use of oil is very generousand so is red chilly.