Thenga Kuda Eraal - Prawns with Coconut
recipe is published with the permission of Manju
Malhi from her book 'India with Passion'.
for her simple, homely approach to Indian cooking, Manju
has quickly become one of our favourite home cooks since
the publication of her first book, 'Brit Spice',
in 2002. Manju beat hundreds of contestants to secure
a guest cookery slot on BBC2's Food and Drink,
and has since presented her own televison show for Taste
called Simply Indian. Manju developed her passion
for Indain cooking from watching her parents cook as
a child, and refined her skills while studying in Bombay
for four years.
you would like to know more about the latest book, 'India
with Passion', <click
visit Manju's web site <click
fishing nets are used in Fort Cochin to haul shrimps
and prawns, among other fish, from the sea. Prawns are
popular in the South and partner the ubiquitous coconut
very well, inspiring many recipes, which also use the
pungent spices that the Malabar Coast in Kerala is famous
for, such as cardamom, pepper, cinnamon, cloves and
tsp tamarind concentrate
1/2 tsp hot chilli powder
1 tsp ground cumin
1/2 tsp turmeric
1/4 tsp salt
1 tbsp groundnut or vegetable oil
1 garlic clove, sliced
12 king prawns, cooked, shelled, and deveined
1/2 tsp peeled and finely grated root ginger
1 green finger chilli, finely chopped (optional)
100 ml (3 1/2 fl oz) coconut cream
2 tbsp roughly chopped coriander leaves
a bowl, mix 2 tbsp cold water, the tamarind, chilli
powder, cumin, turmeric, and salt.
the oil in a heavy-based pan over a medium heat. Add
the garlic and prawns. Sauté for 2 minutes.
in the ginger, green chilli, if using, and tamarind
100 ml (3 1/2 fl oz) boiling water and simmer for
add the coconut cream because it tends to spit.
for 3 minutes, then stir in the coriander leaves.
immediately with basmati chawal*,
sambar*, thengai chatnil*,
you want this recipe you will need to purchase the book
from India with Passion